Crazy Good Cookie Dough Cups

[vegan, no bake; gluten-free & palm oil-free options available]

Linkki tekstiin suomeksi

Rich dark chocolate and smooth cookie dough join together in this holy union that I call crazy good cookie dough cups! They are the perfect little, no-bake treat, guaranteed to put your mind at ease after a busy day. The cookie dough cups are bursting with yumminess that will tickle all your senses, and curb any sweet cravings that you might have. Even non-vegans will love these chocolatey cups, and they can easily be made gluten-free, too!

Before becoming a vegan, I had developed a slight addiction to Reese’s Peanut Butter Cups. I used to get five packages from the grocery store and stuff my face with them in a matter of minutes. They were so irresistible! And really expensive, too, at least when they first arrived in my part of the world. The commercial peanut butter cups aren’t vegan, though because they are made from milk chocolate. But I love their beautiful, round form. This recipe is inspired by that.

Two cookie dough cups

Cookie Dough Cups Are Crazy Good and Super Easy to Make

It might come as a surprise, how easy it is to make vegan cookie dough cups. Too easy to buy any prepackaged ones! Even the unexperienced vegan baker is sure to manage a beautiful batch of crazy good cookie dough cups. You’ll only need paper or silicone muffin liners. A 12-hole muffin tin is a bonus, but there’s no need to run to the store to get one, if you don’t previously have one.

Oh yes, and the home-made cookie dough cups are actually accidentally much healthier than any commercial ones, as you’ll be cutting out a whole lot of unnecessary additives.

Cookie dough on top of a chocolate layer

What can become a challenge, when making these, is melting the chocolate and handling the chocolate ganache. For one, chocolate is very sensitive to heat. If you don’t pay enough attention to melting it, it’s easy to scorch it or seize it. Also, don’t fire up your stove on full blast. Low heat is enough to melt the chocolate. Chocolate chips are a bit easier to handle and won’t burn quite as easily as regular baking chocolate. Melted chocolate is sticky stuff that stains and smudges countertops, utensils, and your clothes pretty easily. To avoid at least some of this, it’s useful to prepare the chocolate ganache with coconut oil. It makes the chocolate smoother, thinner, and therefore also easier to pour in the muffin liners.

Crazy good chocolate chip cookie dough cups

You could always make the chocolate ganache from scratch. Even in that, be careful not to scorch the sauce. Add 1/2 cup Dutch-process cocoa powder, 1/4 cup coconut oil or cocoa butter, and 1/2 cup maple syrup or agave syrup in a small saucepan. Over low-medium heat, melt all the ingredients and combine to create a smooth, thin sauce. Use according to the recipe.

Nut-Free Vegan Chocolate Cups

As such a sucker for peanut butter, it goes without saying that I’ve made copycat peanut butter cups. In fact, back in November I posted my recipe for vegan and gluten-free peanut butter cups on my blog. So far, the recipe is only available in Finnish, but I’ll be translating it into English in the near future.

Until then, be sure to try these crazy good chocolate chip cookie dough cups. For once, you’ll get a nut-free vegan dessert. Home-made cookie dough substitutes for the peanut butter. And that’s what’s so fun with these goodies! For the frosting, you could use jam, marmalade, chocolate spread, fudge, or cupcake frosting, even. The sky is the limit, pretty much. Yum.

Cookie dough filling in chocolate cups

At our house, there never seem to be enough cookie dough cups left. I blame my dear husband for that. He rarely settles for one or two of them; he wants to eat them all. A reason for that is that he’s not as mad about peanut butter as I am. As a matter of fact, he’s of the opinion that vegan desserts tend to be too nut butter-heavy. I totally disagree with that, but he does love my chocolate chip cookie dough cups. He loves them so much that there have been times when the rest of us have been left with empty paper liners.

No wonder there are never any left, when you make a batch of only 12 cups. That’s kind of a ridiculously low number. They are bound to disappear in a hot minute. And not only are the chocolate chip cookie dough cups crazy good, they’re also really beautiful to look at. That’s why they’re a great gift. You can package them in a cute little box and take with you to a housewarming or birthday party – that is, if there are any left! You can store them at room temperature for a couple of hours, but summer temperatures and direct sunlight will likely make the chocolate ganache melt. So, be sure to keep them away from sunshine.

Crazy good chocolate chip cookie dough cups

My guess is that crazy good chocolate chip cookie dough cups store well. I’d say you can store them in the refrigerator for at least two weeks. I’m only guessing, because we’ve never had to worry about storing the cookie dough cups. There haven’t exactly been any to store! It’s rare if there are any left the following day.

So, trying for yourself is the best way to find out, how long the cookie dough cups will store at your house. Take a cookie dough cup and a moment, sit down on your favorite chair, take a bit, and let the calm flush over you.

Chocolate chip cookie dough cups; Keksitaikinalla täytetyt suklaakupit

Cookie Dough Cups

This delightful & super easy no-bake recipe is sure to cure all your cookie dough and chocolate cravings at once!
5 from 1 vote
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Course: Dessert
Cuisine: American, Vegan
Keyword: chocolate chips, chocolate cups, chocolatey, coconut oil, cookie dough, dark chocolate, easy recipe, easy vegan dessert, edible cookie dough, lactose-free, no bake, non-dairy, raw, sweet treat, vegan, vegan recipe
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 12
Calories: 183kcal
Author: Susanna Rönn


Chocolate ganache

  • ½ cup vegan dark chocolate chips
  • 1 tbsp coconut oil


  • Prepare the edible chocolate chip cookie dough according to a separate recipe. You'll need about half a batch for this recipe.
  • Line a 12-muffin muffin tin with small paper liners.
  • Place the dark chocolate chips and coconut oil in a small saucepan and melt them over low heat. Using coconut oil is optional, but it'll make the chocolate sauce smoother and thinner.
  • Spoon 1 ½ tsp chocolate sauce in each muffin liner. Use about half of the sauce. Tilt each liner slightly to get some of the chocolate up the sides of the liners. Place the muffin tin in the freezer for 10 minutes.
  • Remove the tin from the freezer and add 1 ½ tbsp chocolate chip cookie dough on top of the chocolate. Flatten carefully with a spoon. Top with the rest of the chocolate sauce. Reheat the chocolate a bit more, if it has cooled too much. Again, tilt the liners to get the chocolate to cover the cookie dough layer completely. Place the muffin tin back in the freezer for 15 more minutes. Then transfer them to the refrigerator.
  • All done! Enjoy!


Serving: 30g | Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Sodium: 93mg | Potassium: 12mg | Fiber: 1g | Sugar: 17g | Vitamin A: 199IU | Calcium: 40mg | Iron: 2mg
Did you make this?Mention @keksitaikinavegaani and tag #thecookiedoughvegan!

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