Print

Decadent Cookie Dough Stuffed Cookie Cups Recipe with Easy Chocolate Ganache

cookie dough stuffed cookie cups - featured image
Print Recipe

These cookie dough stuffed cookie cups combine a crisp baked cookie shell with a creamy, edible cookie dough center and a luscious chocolate ganache topping, creating a perfect balance of textures and flavors.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280g), sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 cup semi-sweet or dark chocolate chips
  • 1/2 cup all-purpose flour (60g), heat-treated
  • 1/4 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (dairy or dairy-free)
  • 1/2 cup mini chocolate chips
  • Pinch of salt
  • 1/3 cup heavy cream, warmed
  • 2/3 cup semi-sweet chocolate chips, melted
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone molds.
  2. In a medium bowl, whisk together 2 1/4 cups flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat 1 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg and 2 teaspoons vanilla extract until combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing.
  6. Fold in 1 cup semi-sweet chocolate chips gently.
  7. Scoop about 2 tablespoons of dough per muffin cup. Press dough evenly along bottom and up sides to form hollow shells about 1/4 inch thick.
  8. Bake for 10-12 minutes until edges are golden brown but centers are slightly soft. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  9. Heat-treat 1/2 cup flour by spreading on a baking sheet and baking at 350°F for 5 minutes. Let cool.
  10. In a bowl, beat 1/4 cup softened butter with 1/3 cup brown sugar until creamy. Add 1 teaspoon vanilla extract, pinch of salt, and cooled heat-treated flour.
  11. Add 1-2 tablespoons milk to reach a soft, scoopable consistency. Fold in 1/2 cup mini chocolate chips.
  12. Fill each cooled cookie cup generously with the edible cookie dough filling using a spoon or piping bag.
  13. Warm 1/3 cup heavy cream until steaming but not boiling. Pour over 2/3 cup semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in 1 tablespoon butter for shine.
  14. Drizzle or spoon ganache over each filled cookie cup.
  15. Chill cookie cups in refrigerator for at least 20 minutes to set ganache. Serve chilled or at room temperature.

Notes

Do not overbake cookie cups; centers should be slightly underdone. Heat-treat flour for safe edible dough. Use room temperature ingredients for best texture. Chill dough if too soft to shape. Use quality chocolate for ganache. Cool cookie cups completely before filling to prevent melting.

Nutrition

Keywords: cookie dough, cookie cups, chocolate ganache, edible cookie dough, dessert, easy dessert, chocolate dessert, no-bake filling

Find it online: https://islatable.com/decadent-cookie-dough-stuffed-cookie-cups-recipe-with-easy-chocolate-ganache/