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Easy Chocolate Chip Cookie Dough Bites

A chocolate cake mix cookie cup is filled with edible chocolate chip cookie dough and drizzled with more chocolate for a delightful treat.

Course Dessert
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 30 cookies


Cookie Cups

  • 1 box chocolate cake mix {I used Devil's Food}
  • 2 eggs {whisked}
  • 1 stick butter {softened}

Cookie Dough Filling

  • 1/2 cup butter {softened}
  • 3/4 cup brown sugar {lightly packed}
  • 1 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp milk
  • 1/2 cup mini chocolate chips


  • 2 tbsp chocolate chips {I used the same mini chips}
  • 2 tbsp heavy cream


Cookie Cups

  1. Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup generously with non-stick cooking spray.  Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 8-9 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 3-4 minutes.  While the cookies are cooling, run a knife around the edges of each cookie to loosen. Move cookies to cooling rack and let them cool completely.

Cookie Dough Filling

  1. Cream the butter and brown sugar together on medium until fluffy and combined.  Add in the vanilla, flour, and salt.  Mix until incorporated.  Add in the milk until desired consistency is reached.  {NOTE: start with 1/4 cup and then add more as needed} Fold in the chips until evenly distributed.


  1. Combine 2 tablespoons of both mini chocolate ships and heavy cream in a microwave safe bowl. Microwave for 20-25 seconds and whisk until smooth. Move ganache to a piping bag {or Ziploc}.

Cookie Assembly

  1. Using a small cookie scoop {or 1/2 tbsp}, scoop mounds of cookie onto each cookie cup. Drizzle with ganache and enjoy. Store in an air tight container at room temperature or in the refrigerator for up to 4 days. They are better to eat at room temperature.