White Chocolate Cookie Dough Cups (3 Ways: Non-Vegan, Vegan, Keto)

My cravings have been up the roof this Spring and I blame it on being bored. My two favorite sweets I crave everyday are Cookie Dough and White Chocolate. In that said, I wanted to combine the two and make White Chocolate Cookie Dough Cups.

They are so cute, easy to make and will blow your mind away. By the way, the cookie dough is edible, so don’t worry about your tummy hurting. If you are not a fan of White Chocolate, you can you Milk or Dark Chocolate.

Note: This recipe makes 12 mini cups, so if you don’t have a mini cup baking pan, things maybe tough. I recommend getting one because it makes the process so much easy. You can find some as low as $5 from Big Lots and up to $10 at Party City or Target.

In addition, in this recipe, I have three different version on how you can make it based on your preference. There is Non-Vegan (Regular), Vegan and Keto (Low Carb/Sugar Free).

The directions are the same for all four, but of course the ingredients are a bite different. Keep reading below to know more…..

Super easy to make + cheap brand ingredients…….

For each of these versions, there are only three things you need. White Chocolate Chips, Cookie Dough (edible) and Coconut Oil. If you are not a fan of Coconut Oil you can use Cocoa Butter. Lastly, you can find Coconut Oil anywhere, however the best place is your local store.

Note: You can leave out the Coconut Oil completely. However, I recommend it because it makes the drizzle on top glide smoother.

If you wanted to make the Cookie Dough from scratch, of course there will be a lot of ingredients needed. I highly recommend just buying store bought because it save time and money. However, if you do decide to make the dough from scratch, there are a lot of recipes online.

Note: Coconut Oil is Vegan and Keto Friendly!

If you like salty and sweet desserts like me, you can add flaky sea salt, for garnish! You can great creative and add sprinkle too!

Below, are a list of great products brands…

** (Means Cheaper Brand)

Non Vegan:

White Chocolate Chips:

1. Good and Gather**

2. Nestle Toll House

3. Ghirardelli

4. Great Value**

5. First Street**

Cookie Dough (editable):

1. Toll House

2. The Cookie Dough Cafe

3. Ben & Jerry’s

4. Angela Marie’s**

5. Doughlish**

6. Walmart Bakery**

7. Kroger’s**

8. Edoughble**

Vegan:

White Chocolate Chips:

1. Pascha Chocolate (Vegan)

2. Great Value (Organic)**

3. Artisan Kettle (Organic)

Cookie Dough (editable):

1. Ben & Jerry’s (Vegan)

2. Eat Pastry

3. Sprouts

Keto:

White Chocolate Chips:

1. Lily’s (No Sugar Added)

2. ChocZero (No Sugar Added)

3. Ghirardelli (No Sugar Added)

Cookie Dough (editable):

1. Bhu Keto

2. Enlightened**

Prep Time: 8 Minutes

Process Time: 30 minutes

Total Time: 38 Minutes

Yields: 12 Mini Cups

Ingredients:

Non-Vegan:

8 oz white chocolate chips (1 cup)

12 cookie dough balls; edible (9g)

Drizzle:

4 Oz white chocolate chips (1/2 cup)

1 tsp coconut oil

Vegan:

8 oz vegan white chocolate chips

12 vegan cookie dough balls; edible (9g)

Drizzle:

4 Oz vegan white chocolate chips (1/2 cup)

1 tsp coconut oil

Keto:

8 Oz sugar-free chocolate chips

12 sugar-free cookie dough balls; edible (9g)

Drizzle:

4 Oz sugar-free white chocolate chips (1/2 cup)

1 tsp coconut oil

Directions:

1. Line mini muffin pan with 12 mini baking cups

2. Melt 8oz white chocolate chips in a small heatproof bowl in the microwave at 30 second intervals; until melted.

3. Using a teaspoon, scoop about half of the spoon of melted chocolate into mini paper baking cups, spreading chocolate up the sides. [You can use one hand to hold down the cup and the other to spread the chocolate on the sides.]

4. Place muffin pan in refrigerator until chocolate is set, 5 minutes.

5. Using a teaspoon, spoon about 1 tsp cookie dough (9g) and roll it into a ball.

6. Place dough ball in the middle on the coated cup and using the teaspoon, press down lightly on top.

7. Continue the process with the other cups.

8. Using the remaining of the melted chocolate, in each cup, spoon up two teaspoons of chocolate, to fill to the top.

9. Use a tooth pick or the spoon to smooth out the top. Also, make sure you get those sharp edges with a toothpick! Helps a lot!

10. Allow chocolate to set in the refrigerator for 10 minutes.

11. Melt 4oz white chocolate chips with Coconut Oil in a small heatproof bowl in the microwave at 30 second intervals; until melted.

12. Place Ziploc Bag in a small cup and apply the bag on top, opened. Pour chocolate inside the bag and seal it shut. Make sure chocolate is on one corner of bag.

13. Using scissors, cut the tip of the corner. Make sure the cut is not too big.

14. Using a zig zag pattern, design each cup. Sprinkle with flaky sea salt, optional.

15. Allow cups to set completely before serving.

All done….

Storage:

Method 1:

Store white chocolate cookie dough butter cups in an airtight container in the refrigerator for up to 2 weeks.

Method 2:

Store white chocolate cookie dough butter cups in a Frezzer-Safe Ziploc Bag in the freezer for up to 3 months.

Any left over cookie dough, can be wrapped in saran wrap and placed in the bag.

Enjoy! If you make it, tag me on Instagram @eatwhateveryouwant

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