Cookie Dough Cups (Vegan)

These cookie dough cups are a fun twist on the classic peanut butter cup, combining rich dark chocolate with edible chocolate chip cookie dough. Featuring a simple almond flour-based cookie dough stuffed into a luscious dark chocolate cup, this easy, no-bake treat is dairy- and egg-free, comes together quickly, and is sure to disappear faster than you can make them.

What you will need:

This easy homemade candy recipe comes together quickly using ingredients you probably already have. I chose dark chocolate for the coating, but you can use semi-sweet or milk chocolate if that’s your preference. The recipe features my edible chocolate chip cookie dough, though you can substitute your own favorite version. All the ingredients, including those for the cookie dough, can be found at your local grocery store.

Ingredients:

• edible chocolate chip cookie dough – please see my recipe for Edible Chocolate Chip Cookie Dough on the website
• dark chocolate – I used Lindt Excellence 70% Chocolate Bars
• coconut oil

How to:

Begin by preparing the edible cookie dough. This can be made on the same day or prepared one to two days in advance for convenience. If prepared ahead of time, store the dough in an airtight container in the refrigerator until it is ready to be used.

When you are ready to prepare the cups, start by dividing the cookie dough into balls. Each ball is about one heaping teaspoon of dough. My edible cookie dough recipe makes one cup of cookie dough, and I was able to get 27 dough balls out of it. Set the dough balls aside for later.

To melt the chocolate, place the chocolate and coconut oil in a small pot. Place the pot over medium heat, leaving it there until the chocolate is completely melted. Make sure to stir the chocolate occasionally while it is melting. Once the chocolate is melted, remove the pot from the heat and give it a good stir to make sure the chocolate and coconut oil are well combined.

With the cup molds in front of you, begin lining the cups with chocolate. You can find a link to the molds I used in the recipe card. Place one teaspoon of chocolate in each cup. Spread the chocolate evenly across the bottom and up the sides of each cup. I used a small silicone pastry brush for this step. Once all the cups are lined with chocolate, place the molds in the refrigerator for about 10 minutes for the chocolate to set.

Remove the molds from the refrigerator. Begin filling the cups with the cookie dough balls. Place one edible cookie dough ball in each cup. Press the dough ball down so it fills the cup and touches the sides. Cover the dough and fill the cups with the rest of the melted chocolate – roughly one to two teaspoons of chocolate. When done, place the molds in the refrigerator for about 20 minutes to let the dough and chocolate set.

When the cups are set, remove the molds from the refrigerator, gently remove the cups from the molds, and enjoy. Store the cookie dough cups in the refrigerator in an airtight container.

Alright, let’s get started. Please make and enjoy!

Cookie Dough Cups (Vegan)

These cookie dough cups are a simple twist on peanut buttercups, blending dark chocolate with almond flour-based edible cookie dough. They're dairy and egg-free, easy to make, and perfect for quick no-bake treat.

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Prep Time 30 minutes mins

chill time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 27 cups

Ingredients

  

• 1 recipe Edible Chocolate Chip Cookie dough (1 cup) (see my recipe for Edible Cookie Dough on the website)
• 300 grams dark chocolate (3 Lindt Excellence 70% Chocolate Bars)
• 1½ tsp coconut oil

Instructions

 

• These are the molds I used.

  Amazon.com: Palksky Chocolate Almond Peanut Butter Cup Mold – (3PCS) 9 Cup Bite Size Fat Bombs Snack Baking Pan/Mini Silicone Cookie Candy Mold for Brownie, Jello, truffle : Home & Kitchen
• Prepare the edible cookie dough. Scoop the dough into heaping 1 teaspoon balls. Set them aside for later. I was able to get exactly 27 dough balls from one recipe of my edible cookie dough.
• Add the chocolate and coconut oil to a small pot. Place the pot over medium heat until the chocolate is completely melted. Remove the pot from the heat and stir until smooth and well combined.
• To create the cups – add 1 teaspoon of melted chocolate to each cup, spread the chocolate across the bottom and up the sides of each cup. I use a small silicone pastry brush to do this. Once all of the cups have been coated in chocolate, place the molds in the refrigerator for about 10 minutes to set.
• Remove the molds from the refrigerator and add an edible cookie dough ball to each cup. Press each dough ball down to fill the cup. With the rest of the melted chocolate, cover the dough and fill in the cup, this took about 1 top 2 teaspoons of chocolate per cup.
• Place the molds in the refrigerator to set, about 20 minutes.
• Once the cups are set, remove them from the molds and enjoy.
• Store the cookie dough cups in an airtight container in the refrigerator.