No-Bake Chocolate Chip Cookie Dough Cups 
Ingredients
For the Dough
½ cup (1 stick / 113 g) unsalted butter, softened
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 tsp pure vanilla extract
¼ cup (60 mL) milk (dairy or unsweetened plant-based)
1¼ cups (156 g) all-purpose flour, heat-treated and cooled
¼ tsp fine sea salt
For Mix-Ins & Topping
½ cup (85 g) mini semi-sweet chocolate chips
½ cup (90 g) colorful chocolate-coated candies (e.g., M&M’s Minis)
Instructions
Heat-treat the flour: Spread flour in a thin, even layer on a microwave-safe plate. Microwave in 30-second bursts, stirring between each, until it reaches 165°F (about 1½–2 minutes total). Alternatively, spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let cool completely before use.
Cream the wet base: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer for 2–3 minutes until light and fluffy. Add vanilla and milk; mix until smooth and fully incorporated.
Add dry ingredients: Gradually fold in the cooled, heat-treated flour and salt. Mix on low speed or by hand just until a soft, uniform dough forms—avoid overmixing.
Fold in mix-ins: Gently stir in the mini chocolate chips and half of the candy pieces until evenly distributed throughout the dough.
Portion and decorate: Spoon or pipe the dough into small dessert cups, ramekins, or clear shot glasses. Top with the remaining candies and a sprinkle of extra chocolate chips for a vibrant, bakery-style finish.
Serve: Enjoy right away for a soft, spoonable texture—or chill for 30 minutes for a firmer, cool treat.
