A super fun candy mashup. Sweet, buttery, raw cookie dough, loaded with cute little mini chocolate chips and stuffed inside a pink candy cup.
This is the candy, right out of my dreams. It's chocolate, it's cookie, it pink and it's miniature. The best part is, it's a no-bake recipe that is so easy to whip together.
Don't get me wrong, I love peanut butter cups, but I don't know why cookie dough cups aren't a thing. But, if they existed, they would definitely be pink with a little heart on top, and loaded with mini chocolate chips.
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
These are seriously so much fun and so addictive. I made them pink, because, well... CUTENESS! But, you can customize the color of them to match the theme of party for a really fun treat. You can freeze them and eat them cold, or store them at room temperature and let them just melt in your mouth. I swear I could sit and eat like a zillion of these in one sitting.
The chocolate chip cookie dough is also completely safe to eat raw because there's no eggs in the recipe and we're heat treating the flour to make sure it's safe to eat. The trick is to just microwave the flour to 160°F, to kill off anything that can make you sick.
Cookie Dough Cups
Cookie Dough:
Directions
Place flour in a microwave-safe bowl and microwave on high, in 30 second intervals, mixing after each interval, until flour reaches 160 degrees F, about 1 1/2 minutes.
In a mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 3 minutes. Beat in vanilla, salt and sweetened condensed milk. On low speed, beat in flour until combined. Fold in chocolate chips. Scoop rounded teaspoons of dough and roll into little balls. Flatten slightly with your fingers.
Melt candy melts in microwave in 30 second intervals, stirring after each interval, until smooth. Transfer to a plastic sandwich bag, if desired, for easy piping.
Line mini cupcake pan (or regular size for bigger cups) with cupcake wrappers. Add one teaspoon of melted candy to cover the bottom of the cupcake wrapper. Gently press in cookie dough ball, making sure not to press all the way to the bottom. Add enough melted candy to cover the sides and top of cookie dough. Tap against counter to release any air bubbles and to smooth. Repeat with remaining cookie dough. Chill in freezer for about 5-10 minutes to set and harden.
Melt semisweet chocolate. Add a layer on top of hardened pink chocolate cups, about 1 teaspoon. Tap against counter to release any air bubbles and to smooth tops. Add sprinkles if desired. Repeat with remaining cups.
Set in freezer for about 5 minutes. Store at room temperature until ready to serve.
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 (14 oz.) can sweetened condensed milk
- 2 cups all purpose flour, heat treated
- 1 cup mini chocolate chips (about half a 12 oz. bag)
Coating:
- 12 oz. pink candy melts or white chocolate and pink food coloring, per 1 dozen cups
- 1/4 cup semisweet chocolate chips, per 1 dozen cups
- sprinkles, optional
Directions
Place flour in a microwave-safe bowl and microwave on high, in 30 second intervals, mixing after each interval, until flour reaches 160 degrees F, about 1 1/2 minutes.
In a mixing bowl, beat together the butter and brown sugar on medium speed, until light and fluffy, about 3 minutes. Beat in vanilla, salt and sweetened condensed milk. On low speed, beat in flour until combined. Fold in chocolate chips. Scoop rounded teaspoons of dough and roll into little balls. Flatten slightly with your fingers.
Melt candy melts in microwave in 30 second intervals, stirring after each interval, until smooth. Transfer to a plastic sandwich bag, if desired, for easy piping.
Line mini cupcake pan (or regular size for bigger cups) with cupcake wrappers. Add one teaspoon of melted candy to cover the bottom of the cupcake wrapper. Gently press in cookie dough ball, making sure not to press all the way to the bottom. Add enough melted candy to cover the sides and top of cookie dough. Tap against counter to release any air bubbles and to smooth. Repeat with remaining cookie dough. Chill in freezer for about 5-10 minutes to set and harden.
Melt semisweet chocolate. Add a layer on top of hardened pink chocolate cups, about 1 teaspoon. Tap against counter to release any air bubbles and to smooth tops. Add sprinkles if desired. Repeat with remaining cups.
Set in freezer for about 5 minutes. Store at room temperature until ready to serve.
