Begin by crushing chocolate chip cookies into fine crumbs using a food processor or a sealed plastic bag and rolling pin. In a bowl, mix the cookie crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of silicone muffin molds, creating a sturdy base. Place the molds in the freezer for 10-15 minutes to set the crust.

While the crust is chilling, melt semi-sweet chocolate chips with coconut oil or butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy. Once the crust has set, pour the melted chocolate over it, ensuring an even layer. Return the molds to the freezer for another 10-15 minutes, allowing the chocolate to firm up.

In a large mixing bowl, beat the softened unsalted butter with brown and granulated sugars until light and fluffy, about 2-3 minutes. Stir in the vanilla extract and milk until well blended. Gradually add the heat-treated all-purpose flour, mixing until just combined. Fold in mini chocolate chips for delicious bursts throughout the cookie dough.

Once the chocolate layer is fully set, scoop the prepared cookie dough onto the chocolate layer in each cup, spreading it evenly with a spatula. Ensure the cookie dough sits smoothly on top of the chocolate. Generously sprinkle extra chocolate chips on top for added texture and visual appeal.

Refrigerate the assembled Chocolate Chip Cookie Dough Cups for at least 20 minutes to allow everything to firm up beautifully. This chilling will enhance the texture of the cookie dough and ensure your dessert holds together perfectly. Once chilled, carefully remove the cups from the silicone molds, and enjoy your delightful no-bake treats!