These decadent no-bake chocolate chip cookie cups are filled with creamy vanilla ice cream, topped with a rich chocolate shell, and finished with a sprinkle of crushed peanuts and flaky sea salt. A perfect easy dessert for when you're craving something sweet.
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Line a 12-cup muffin tin with paper liners. Divide the edible cookie dough into 12 equal balls and place one in each liner.
Using a tart tamper or the back of a small spoon, press the dough down and up the sides to form a cup shape.
Add a scoop of vanilla ice cream into each cookie cup.
In a microwave-safe bowl, melt the chocolate chips and coconut oil together until smooth. Pour the melted chocolate mixture over the ice cream in each cup, ensuring it's fully covered.
While the chocolate is still wet, immediately sprinkle the tops with crushed peanuts and flaky sea salt.
Place the muffin tin in the freezer for at least 2 hours, or until the ice cream and chocolate shell are completely firm.
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