Hey friend, pull up a chair. These Chocolate Chip Cookie Dough Cups No Bake & Egg-free were born on a day when my oven gave me the cold shoulder during a heat wave and I still wanted something sweet. Also, my neighbor’s kid can’t have eggs, so I wanted a treat everyone could share without doing math in my head about who gets what. I made a batch, took a taste for research, then immediately ate another one straight form the fridge. Zero regrets. My willpower is basically a soggy napkin around these.
Why you’ll love this, or at least why I do
I make this when I’m craving cookie dough but I don’t want to fuss with baking sheets or timers. My family goes a bit bonkers for these because they’re bite sized and chilled, which sounds like a mood in summer. And because there’s no eggs, I don’t have to do the “don’t eat the raw batter” speech. I used to get annoyed when the chocolate for the cups got too thick and weird, but then I started stirring in a smidge of coconut oil and it behaved like a champ (not essential though, so don’t panic if you’re out).
They’re also a party trick when you’ve got an hour before folks show up. Or five minutes if you already heat treated your flour. Which, yes, I know sounds slightly extra, but raw flour can be iffy. I’ll link what I use below.
Ingredients you’ll need, plus my real life swaps
- 1 and 1/2 cups chocolate chips, about 270 g, semisweet or dark – if I’m low on chips, I’ll mix in a handful of chopped bar chocolate
- 1 teaspoon coconut oil, optional – makes the chocolate a little glossier; a tiny knob of butter works too
For the cookie dough
- 1 cup all purpose flour, 120 g, heat treated (more on that below)
- 1/2 cup unsalted butter, 113 g, room temp – dairy free sticks work fine; my grandmother always insisted on Brand X, but honestly any decent butter does the job
- 1/2 cup packed light brown sugar, about 100 g
- 1/4 cup granulated sugar, about 50 g
- 2 tablespoons milk, any kind, or a splash more as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup mini chocolate chips, about 85 g – I think minis distribute better, but if all you have are regular chips, give them a quick chop
- Flaky salt for finishing, optional but I always do it
Optional add ins: a handful of crushed pretzels for crunch, 1 tablespoon peanut butter, or a pinch of espresso powder if you’re feeling fancy.
Alright let’s make them
- Heat treat the flour: Spread the flour on a baking sheet and bake at 165 C for 7 to 10 minutes, stirring once, until it reaches 74 C 165 F throughout. Let it cool completely before using. Microwave method works too in 20 to 30 second bursts, stirring, until it hits temp. If you want a deeper dive on why this matters, this write up from Food52 on heat treating flour is solid, and Serious Eats explains the safety bit nicely.
- Make the chocolate cups: Melt 1 and 1/2 cups chocolate chips with the teaspoon of coconut oil in the microwave in 20 to 30 second bursts, stirring in between, or use a double boiler if you’re feeling cautious. If your chocolate looks thick, actually, I find it works better if you stir in another 1/2 teaspoon of oil. Spoon a little chocolate into mini muffin liners and tilt to coat the sides. You’re aiming for a thin shell, not armor plating. Chill 10 minutes to set. Don’t worry if it looks a bit streaky at this stage; it always does for me and then evens out.
- Mix the dough: Beat the butter with the brown and white sugars until it’s creamy and a touch fluffy, about 2 minutes. Add vanilla and milk. Beat again. Add the cooled heat treated flour and salt; mix just until combined. Fold in the mini chips. This is where I usually sneak a taste. If it feels stiff, add another teaspoon of milk. If it feels sticky, pop it in the fridge for 10 minutes.
- Fill the cups: Scoop about a tablespoon of dough into each chocolate shell and press gently to flatten the top. If you want them sealed, spoon a little more melted chocolate over the top to cap them. Or leave them open faced and sprinkle flaky salt because it looks snazzy.
- Chill: Back into the fridge for 20 to 30 minutes until everything is set. Then try not to eat three in a row. I fail at this regularly.
Side note while we wait: I once spent ten minutes arguing with myself about mini chips versus regular size. Minis win, but honestly, use what you’ve got. Life’s short and chocolate is chocolate.
Notes from my messy kitchen
- If the chocolate shell cracks when you press the dough in, warm the shell area with the heat of your hand for a few seconds and it will soften just enough to give. Or patch with a dab of melted chocolate. No one will notice.
- Let the heat treated flour cool fully or you’ll get weird butter meltage. Been there.
- If the dough tastes a touch floury right away, give it 10 minutes to rest. The sugars hydrate and the flavor rounds out. Next day it’s even better, I think.
- Use mini muffin liners if you can. Standard size works too, you’ll just get fewer, bigger cups. Which is not a tragedy.
Try these fun twists
- Peanut butter ripple: Swirl a teaspoon of peanut butter into the dough. Salty sweet magic.
- Mocha moment: Add 1/2 teaspoon espresso powder to the dough and use dark chocolate shells.
- Salty pretzel crunch: Fold in a handful of crushed pretzels. Great texture.
- Gluten free experiment: I’ve used a 1 to 1 gluten free flour blend successfully. Almond flour worked texturally but tasted a bit like marzipan, which I didn’t love here.
- The one that didn’t land: White chocolate shells looked pretty but melted in my hands and were too sweet, even with salt. Maybe you’ll nail it, but I tapped out.
What you need gear wise
- Mini muffin pan and liners. I love silicone because the cups pop right out. This mini muffin pan I use is sturdy as anything.
- Mixing bowl and hand mixer. A wooden spoon is fine if you’re feeling old school.
- Microwave safe bowl or a heatproof bowl for a double boiler.
- Cookie scoop, the small kind, for even portions. Or just two teaspoons, that works too.
Don’t have a muffin pan or liners? Spoon blobs of melted chocolate onto a parchment lined tray, press the dough on top, then cap with more chocolate. Rustic and cute. I once used an ice cube tray, not kidding.
How to store the goods
- Fridge: Airtight container for up to 1 week. They’re best chilled. Though honestly, in my house it never lasts more than a day.
- Freezer: Up to 2 months. Let them sit 5 to 10 minutes before eating so you don’t chip a tooth.
- Room temp: Short stints are fine, but if it’s warm, the shells can soften and smudge.
Serving ideas I keep coming back to
- With coffee in the afternoon. Perfect little pick me up.
- As a mini dessert board with berries and nuts. Looks fancier than it is.
- Crumbled over vanilla ice cream with a drizzle of hot fudge and a pinch of salt. My family calls this cookie cup sundae night. It stuck.
Hard earned pro tips
- I once tried rushing the flour cooling step and regretted it because the butter melted, the dough went greasy, and I had to start over.
- I also overfilled the chocolate shells one time; the tops wouldn’t seal and everything got wobbly. Thin layers are your mate here.
- If your chocolate seizes, stir in a teaspoon of warm milk or more oil and coax it back. Or remelt fresh chocolate and use the seized batch for drizzling later.
- Don’t add hot dough to cool shells. Sounds obvious, but I got excited and the shells slumped.
- Not a tip, but if melting chocolate stresses you out, this simple guide on how to melt chocolate is calm and clear.
FAQ because you asked me this last time
Do I really have to heat treat the flour? Yes. Raw flour isn’t meant to be eaten. It’s quick though, and once you do it once, you’ll think what was the fuss.
Can I make these vegan? Yep. Use vegan butter, plant milk, and dairy free chocolate. The texture is slightly softer, but still ace.
Can I skip the coconut oil? Totally. It just makes the chocolate a bit smoother. Without it, stir and melt a tad more gently.
My dough is crumbly — add milk a teaspoon at a time until it comes together. It should be soft but not sticky.
My dough is sticky — chill it for 10 minutes and it will firm up. Or add a teaspoon of flour, but don’t go overboard.
Is almond flour ok instead of heat treated flour? You can use it if you like the flavor. Different vibe, less classic cookie dough, more nutty. I tend to think a gluten free blend is closer to the real thing.
How many does this make? About 18 to 24 mini cups depending on how generous you are with the dough. I get 20 on a good day.
No muffin pan? Line a tray with parchment and make flat discs as I mentioned above. Or use silicone ice cube trays; they pop right out.
Can I add nuts? Absolutely. Chop them small so the cups don’t crack when you press the dough in.
Final thought before I wander off to make more coffee: these Chocolate Chip Cookie Dough Cups No Bake & Egg-free are my go to when I want something impressive without turning the kitchen into a sauna. They’re simple, a little cheeky, and honestly, dangerously snackable. And on second thought, make a double batch. Future you will send a thank you card, probably.
