Chocolate Cookie Dough Cups
This recipe was created using Edoughable Cookie Dough. Head to their website to purchase delicious, safe to eat, all natural, clean label, and non-gmo cookie dough!
makes about 20 mini cups | difficulty level: easy
1 12 oz. bag semi-sweet or bittersweet chocolate chips (I used this brand)
1/4 tsp. coconut oil or vegetable oil
About 4 oz. cookie dough (I used Edoughable's Candy Crush Flavor)
Additional crushed candy or other toppings of choice (I used these)
Line a 24-cup mini cupcake pan with 20 cupcake liners. I like to use 2 liners per cup to create a stronger mold.
Scoop cookie dough and shape into 20 disks about 1" wide x .5" high and place in refrigerator to chill.
In a medium, microwave-safe bowl, add chocolate and oil. Microwave in increments of 30 seconds, stirring in between, until fully melted. Add just enough chocolate to create a thin layer in each cup. Set the remaining chocolate aside. Place in refrigerator to set, about 10 minutes.
Remove cupcake pan from the refrigerator and place the cookie dough disks into the centers of each cup. Cover cookie dough with the remaining chocolate. You may need to carefully slam the pan onto the counter to help the chocolate settle evenly. Add toppings and place back in refrigerator until completely cool.
Store in an airtight container in the refrigerator.
