Oh yes, that is what you think it is. Glorious raw cookie dough wrapped in dark chocolate. Don’t worry there are no eggs in the cookie dough, so no one is going to get sick…unless of course you eat the whole thing yourself. Then I cannot guarantee you won’t get a stomach ache. These are very rich, but a justifiable indulgence for the holidays.
The cookie dough is sweet, so I would definitely recommend using a semi-sweet or dark chocolate for your coating. I made jumbo cups, but you can definitely use a standard size muffin tin or a mini muffin tin if that is more your speed. These make great edible gifts if you don’t eat them all yourself!
Chocolate Cookie Dough Cups, makes 12 4-inch cups, dough recipe from Love & Olive Oil
Ingredients
- Cookie Dough:
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup milk (non-dairy milks are okay too)
- 1 cup mini semi-sweet chocolate chips
- Chocolate Cups:
- 1 lb dark chocolate chips or dark chocolate candy coating
Instructions
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour and salt and mix on low speed until fully incorporated. Stir in chocolate chips.
Cover and chill dough for about 1 hour.
While your dough is chilling, melt half of your chocolate or candy coating. If you're using chocolate chips you'll want to temper the chocolate to get that nice shiny shell and avoid the chocolate from blooming (those white streaks you see in chocolate). If you do not want to go through the trouble of tempering though, don't worry. These cups should be stored in the refrigerator so your chocolate will stay hard anyway.
Divide melted chocolate into 12 4-inch baking cups or tartlet pans. If you don't have these, you can always use a standard size muffin tin. You'll just get more cups! Use a pastry brush or the back of a spoon to spread the chocolate up the sides of the paper liners. Allow to set at room temperature or put in the freezer to speed up the process.
Once the bottom of the chocolate cup is hard, fill each one with cookie dough, smoothing it out and pressing into the sides so there aren't any gaps. Then melt your remaining chocolate and spread over cookie dough to create a seal.
https://www.theculinaryenthusiast.com/2014/12/18/giant-chocolate-chip-cookie-dough-cups/If you want to just make a few cups and do something smaller with the rest of the dough try making mini cups or these chocolate chip cookie dough truffles!
These look amazing!