Description
Indulgent bite-sized treats that combine cookie dough with a rich chocolate coating, perfect for fall gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 18 mini cupcake liners (or use a silicone mold)
- 6 oz chocolate for coating (dark or milk, melted)
- Optional: flaky sea salt for finishing
Instructions
- Prepare the safe cookie dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in vanilla and milk until smooth. Gradually mix in the flour and salt until you have a soft cookie dough. Stir in mini chocolate chips.
- Form the cups: Line a mini muffin tin with liners. Press about 1 tablespoon of dough into each liner, creating a shallow well in the center.
- Chill to set: Place the tin in the fridge for 20–30 minutes so the dough firms up and holds its shape while you melt the chocolate.
- Coat with chocolate: Spoon or pipe melted chocolate into each dough cup to coat the interior, turning slightly so the chocolate reaches the edges. Refrigerate for 10 minutes to firm the chocolate layer.
- Fill and finish: Add another small spoonful of cookie dough to each chocolate-lined cup. Add chocolate or leave the tops exposed and press extra chips onto each cup. Sprinkle a pinch of flaky sea salt on top if desired.
- Final chill: Return the cups to the fridge for at least 30 minutes before serving so everything sets perfectly.
Notes
Use softened, not melted, butter for the right texture; if dough feels sticky, chill it before shaping. To melt chocolate, use a double boiler or low-power microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American