If you’ve ever been caught with a spoon in the brownie batter bowl or snuck a taste of cookie dough, you’re going to fall head over heels for Brownie Batter Cookie Dough Cups. These irresistible treats combine the rich, fudgy flavor of brownies with the nostalgic fun of cookie dough, all wrapped in a snappy chocolate shell. Completely no-bake and perfect for sharing (or stashing away for yourself!), they’re as charming as they are decadent. Get ready to experience your favorite childhood flavors in one adorable, totally safe-to-eat bite!
Ingredients You’ll Need
The simple ingredients for these Brownie Batter Cookie Dough Cups keep things easy yet absolutely indulgent. Each component brings something special to the texture, depth, and crave-worthy taste—the magic truly happens when they all come together!
- Unsalted Butter (1 cup, softened): Gives the dough a creamy, melt-in-your-mouth texture and rich flavor.
- Light Brown Sugar (1 cup, packed): Adds sweetness and a touch of molasses for that classic cookie dough taste.
- Granulated Sugar (1/2 cup): Helps balance flavors and contributes to the perfect texture.
- Milk (1/4 cup): Moistens the dough and ensures it’s soft and scoopable.
- Vanilla Extract (2 teaspoons): Rounds out the chocolate notes with warm, aromatic depth.
- All-Purpose Flour (2 cups, heat-treated): Essential for texture and structure—just be sure to heat-treat to make it safe for eating raw.
- Unsweetened Cocoa Powder (1/2 cup): Delivers that bold, brownie-like chocolate flavor and deep color.
- Salt (1/2 teaspoon): Elevates all the flavors and keeps things from tasting too sweet.
- Mini Chocolate Chips (1 cup): Sprinkles chocolate in every bite—mini size means even distribution!
- Dark or Semi-Sweet Chocolate (10 oz, for coating): Forms that irresistible shell and complements the dough perfectly.
- Coconut Oil (1 tablespoon, optional): Helps the melted chocolate stay glossy and smooth for easy dipping.
How to Make Brownie Batter Cookie Dough Cups
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter together with both the brown sugar and granulated sugar until the mixture is light, fluffy, and creamy. This is where the magic starts—the whipped butter ensures your Brownie Batter Cookie Dough Cups are soft and decadent, not heavy or dense.
Step 2: Add Milk and Vanilla
Pour in the milk and vanilla extract, then mix until fully combined. These ingredients create a dough that’s smooth and easy to scoop, while the vanilla fills every cup with warm, inviting aroma.
Step 3: Stir in Dry Ingredients
Add the heat-treated flour, unsweetened cocoa powder, and salt to the bowl. Stir everything together until you have a soft, brownie-scented dough. At this point, don’t be tempted to taste just yet—the chocolate chips are next!
Step 4: Fold in Mini Chocolate Chips
Gently fold in the mini chocolate chips. Their size means you’ll get melty chocolate in every single bite. The dough should look rich, chocolatey, and impossible to resist. Pop the bowl in the refrigerator for 15–20 minutes to firm up while you prepare the chocolate shells.
Step 5: Melt Chocolate for the Shells
In a microwave-safe bowl, combine the chopped dark or semi-sweet chocolate and coconut oil (if using), microwaving in 30-second bursts and stirring after each until perfectly smooth and glossy. This chocolate will become the crisp exterior of your Brownie Batter Cookie Dough Cups.
Step 6: Prepare Chocolate Cups
Line a mini muffin tin with paper liners. Spoon about a teaspoon of melted chocolate into each liner, then gently tilt and rotate each one to coat the bottom and sides. Place the tin in the freezer for 5 minutes—this sets the chocolate into sturdy cups ready to be filled.
Step 7: Fill with Cookie Dough
Using a small cookie scoop or your hands, make little balls of chilled dough and press them gently into the set chocolate cups. Each one should be generously filled but not overflowing—leave just enough room on top for more chocolate.
Step 8: Seal and Chill
Spoon another layer of melted chocolate over each filled cup, smoothing the tops with the back of your spoon. Freeze the entire tray for 10–15 minutes until the chocolate is set, then transfer to the refrigerator until you’re ready to wow your friends and family.
How to Serve Brownie Batter Cookie Dough Cups
Garnishes
For an extra flourish, sprinkle your Brownie Batter Cookie Dough Cups with flaky sea salt, colored sprinkles, or a drizzle of contrasting chocolate right before serving. A hint of salt or a decorative finish takes these treats from delicious to dazzling.
Side Dishes
Pair your cookie dough cups with a glass of cold milk, a shot of espresso, or a scoop of vanilla ice cream. The creamy, cold sides balance the rich chocolatey centers for a complete dessert experience.
Creative Ways to Present
Arrange the Brownie Batter Cookie Dough Cups on a tiered platter for parties, box them up with pretty tissue paper for edible gifts, or tuck one into a lunchbox for an unforgettable surprise. Their cute shape and shiny tops make any presentation feel special.
Make Ahead and Storage
Storing Leftovers
Store any leftover cups in an airtight container in the refrigerator. They’ll keep their texture and flavor for up to a week—if you can make them last that long! Just be sure to keep them cool so the chocolate stays firm.
Freezing
Brownie Batter Cookie Dough Cups freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They’ll keep for up to two months, ready for a spontaneous treat anytime.
Reheating
There’s no need to reheat—these are best served cold or at cool room temperature. If you want a gooier bite, rest a cup at room temp for 10 minutes before eating, but don’t microwave or the chocolate shell may melt.
FAQs
Can I make Brownie Batter Cookie Dough Cups without a mini muffin tin?
Absolutely! You can use silicone candy molds or even paper cups for shaping. As long as you have something to hold the chocolate and dough, you’re good to go.
Do I really have to heat-treat the flour?
Yes, it’s essential for food safety. Heat-treating kills off any potential bacteria in the flour, making the dough completely safe to eat raw. Just pop it in the oven or microwave as described, then let it cool before adding to your dough.
What’s the best chocolate to use for the coating?
Semi-sweet or dark chocolate both work beautifully, and the better the chocolate, the shinier and tastier your shells will be. If you want an extra glossy finish, include a bit of coconut oil in your melted chocolate.
Can I add nuts or extra treats to the dough?
Definitely! Chopped toasted pecans, walnuts, or even caramel bits can add texture and extra flavor. Just mix them in with the chocolate chips.
Are Brownie Batter Cookie Dough Cups suitable for kids?
Yes, as long as the flour is heat-treated and all ingredients are fresh and safe, kids can enjoy these treats as much as adults. They’ll love helping decorate and assemble the cups, too!
Final Thoughts
It’s honestly hard not to fall in love with these Brownie Batter Cookie Dough Cups—they’re as much fun to make as they are to eat! Whether you’re indulging your inner chocoholic or sharing with friends for a special occasion, this recipe will quickly become a new favorite. Give them a try, and don’t be surprised if you start receiving requests to make them again and again!
Print
Brownie Batter Cookie Dough Cups Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 24 mini cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Brownie Batter Cookie Dough Cups that combine rich chocolate brownie flavors with edible cookie dough goodness, all coated in a smooth chocolate shell. These bite-sized treats are perfect for satisfying your sweet cravings!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, heat-treated
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For Coating:
- 10 oz dark or semi-sweet chocolate
- 1 tablespoon coconut oil, optional
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in Wet Ingredients: Add the milk and vanilla extract, mixing until combined.
- Add Dry Ingredients: Stir in the heat-treated flour, cocoa powder, and salt until a soft dough forms.
- Combine Chocolate Chips: Fold in the mini chocolate chips.
- Chill the Dough: Refrigerate the dough for 15–20 minutes to firm up.
- Prepare Chocolate Coating: Melt the chocolate and coconut oil (if using) in the microwave, stirring until smooth.
- Line the Muffin Tin: Place paper liners in a mini muffin tin and coat with melted chocolate.
- Fill with Dough: Press cookie dough balls into each cup, top with more melted chocolate, and freeze until set.
- Enjoy: Keep refrigerated until serving.
Notes
- To heat-treat flour, microwave it for 1 minute or bake at 350°F for 5 minutes.
- You can customize by using chopped chocolate or a pinch of espresso powder.
Nutrition
- Serving Size: 1 mini cup
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
