Why You’ll Love This Recipe

• No baking required – Enjoy the classic cookie dough taste without turning on the oven.
• Safe to eat – Made with heat-treated flour and no raw eggs.
• Quick & easy – Takes less than 25 minutes to prepare.
• Customizable – Add your favorite mix-ins like nuts, white chocolate, or sprinkles.
• Perfect for sharing – Serve in small cups for a fun and portioned treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (heat-treated)
• Unsalted butter, softened
• Brown sugar, packed
• Granulated sugar
• Salt
• Vanilla extract
• Milk
• Mini chocolate chips
• Candy-coated chocolate (like M&Ms)

Directions

1. Heat-treat the flour by spreading it onto a baking sheet and baking at 350°F (175°C) for 5-7 minutes. Let it cool completely.
2. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the vanilla extract, salt, and milk, then mix until combined.
4. Gradually add the heat-treated flour and mix until the dough is smooth.
5. Fold in the mini chocolate chips and half of the candy-coated chocolates.
6. Spoon the cookie dough into small serving cups or glasses. Pipe it for a neat finish if desired.
7. Top with the remaining candy-coated chocolates and extra mini chocolate chips.
8. Serve immediately or refrigerate until ready to enjoy.

Servings and Timing

• Servings: 6 cups
• Prep Time: 15 minutes
• Cooking Time: 7 minutes (for heat-treating flour)
• Total Time: 22 minutes
• Calories: Approximately 300 per serving

Variations

• Nutty Twist – Add chopped walnuts, pecans, or almonds for extra crunch.
• Peanut Butter – Mix in a few tablespoons of peanut butter for a richer flavor.
• Oreo Cookie Dough – Crush Oreo cookies and fold them into the dough.
• White Chocolate Delight – Swap out mini chocolate chips for white chocolate chips.
• Salted Caramel – Drizzle caramel sauce over the top and sprinkle with sea salt.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the cookie dough in an airtight container for up to 2 months. Thaw in the fridge before serving.
• Serving Tip: If stored in the fridge, let the cookie dough sit at room temperature for a few minutes before eating for the best texture.

FAQs

1. Is it safe to eat raw cookie dough?

Yes! This recipe uses heat-treated flour and contains no raw eggs, making it completely safe to eat.

2. How do I heat-treat flour?

Simply spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool before using.

3. Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure to heat-treat it first.

4. Can I make this recipe dairy-free?

Absolutely! Use dairy-free butter and a milk alternative like almond or oat milk.

5. Can I add different mix-ins?

Of course! Try nuts, sprinkles, crushed cookies, or dried fruit for a unique twist.

6. How long does edible cookie dough last?

Stored in the fridge, it lasts up to 5 days. In the freezer, it can last for up to 2 months.

7. Can I bake this cookie dough into cookies?

No, this dough is specifically designed to be eaten raw and won’t bake properly.

8. Can I make these into bite-sized truffles?

Yes! Roll the dough into small balls and chill them for a fun, bite-sized treat.

9. Do I need to refrigerate edible cookie dough cups?

They can be left out for a few hours, but for longer storage, refrigeration is best.

10. What’s the best way to serve these?

Serve in small cups or jars with a spoon, or use it as a dip for pretzels or fruit.

Conclusion

Edible cookie dough cups are the perfect way to satisfy your sweet tooth without baking. They’re safe to eat, easy to make, and customizable with different mix-ins. Whether you enjoy them fresh, chilled, or as a fun party treat, this no-bake dessert is a winner every time!