Table of Contents
- Why You’ll Love These Edible Cookie Dough Cups
- What Makes This Recipe Safe to Eat?
- How to Make Edible Cookie Dough Cups
- Creative Variations to Try
- Perfect Pairings for Your Sweet Treat
- Storage and Make-Ahead Tips
- Key Takeaways
Key Takeaways
– These edible cookie dough cups are a no-bake treat that is completely safe to eat.
– Made with heat-treated flour and no raw eggs, they’re perfect for satisfying your sweet cravings.
– The recipe takes only 15 minutes to prepare and requires simple pantry ingredients.
– Customize with your favorite mix-ins like sprinkles, peanut butter, or white chocolate chips.
Why You’ll Love These Edible Cookie Dough Cups
If you’ve ever wanted to eat cookie dough straight from the bowl, these edible cookie dough cups are your dream come true! Unlike traditional cookie dough, this version is safe to eat raw, made without eggs, and features heat-treated flour to remove bacteria risks. Plus, these little dessert cups are covered in a rich chocolate shell, making them the ultimate indulgence. Whether you’re serving them at a party or keeping them for a solo treat, you’ll find yourself coming back for more.
What Makes This Recipe Safe to Eat?
One of the most important aspects of this edible cookie dough recipe is safety. Traditional cookie dough contains raw eggs and untreated flour, both of which can harbor harmful bacteria. In this recipe, we use heat-treated flour to kill any potential bacteria, making it completely safe to consume. If you’ve been hesitant about enjoying raw cookie dough in the past, this is your perfect solution! Now you can enjoy that classic cookie dough taste without any worries.
How to Make Edible Cookie Dough Cups
Making these edible cookie dough cups is incredibly simple. First, you’ll need to heat-treat your flour by baking it for a few minutes or microwaving it. Then, mix softened butter, sugars, and vanilla until creamy, gradually adding the flour until a smooth dough forms. Fold in mini chocolate chips for that extra crunch. Melt your favorite chocolate and coat the inside of silicone cupcake liners. Fill them with your cookie dough mixture and let them chill until firm. The result? A chocolatey, doughy, and totally irresistible treat.
Creative Variations to Try
Want to put a twist on the classic edible cookie dough cups? Here are a few fun variations to try:
- Swap chocolate chips for white chocolate, butterscotch, or peanut butter chips.
- Add crushed pretzels or caramel for a sweet-and-salty combination.
- Use dark chocolate for a richer, less sweet shell.
- Make a funfetti version by mixing in rainbow sprinkles.
- Try a peanut butter version by replacing some of the butter with peanut butter.
Perfect Pairings for Your Sweet Treat
These edible cookie dough cups are a great standalone dessert, but they also pair beautifully with other sweet treats. Serve them alongside a scoop of vanilla ice cream for a decadent combo, or enjoy them with a warm mug of hot chocolate. They also make a fantastic addition to dessert platters for parties and gatherings, giving guests a bite-sized indulgence they won’t forget!
Storage and Make-Ahead Tips
These no-bake cookie dough cups store well, making them perfect for meal prep or party planning. Keep them in an airtight container in the refrigerator for up to a week. If you prefer a firmer texture, store them in the freezer and let them sit at room temperature for a few minutes before enjoying. Since they don’t require baking, you can easily prepare them ahead of time and have a sweet treat ready whenever cravings strike!
Edible Cookie Dough Cups – A Sweet No-Bake Treat
Ingredients
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup mini chocolate chips
- 1 cup melted chocolate (for coating)
Instructions
- Heat-treat the flour by microwaving it for 1 minute or baking at 350°F (175°C) for 5 minutes. Let it cool.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Mix in milk, vanilla extract, and salt.
- Gradually add the heat-treated flour and mix until fully combined.
- Fold in mini chocolate chips.
- Melt the chocolate and coat the inside of silicone cupcake liners.
- Scoop cookie dough into the chocolate-coated cups and smooth the tops.
- Refrigerate for 30 minutes until set.
- Enjoy immediately or store in an airtight container in the fridge.
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