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Hey Recipe Critic Readers! It’s Chelsea back from Chelsea’s Messy Apron with a super easy dessert recipe that won’t heat up your kitchen this summer. That’s right, it’s a no-bake dessert recipe!
Sometimes it gets just way too hot to turn on the oven. However, when that cookie craving strikes, you can just make these instead 🙂
Use whatever chocolate you like best (I LOVE milk chocolate) to coat these little balls of eggless dough. You could even cover them with white chocolate for a fun and different treat.
For melting the chocolate, I used coconut oil with chocolate chips, but pretty much any other oil (think vegetable or canola oil) will do well or even a shortening will work. The important note here is to microwave the chocolate slowly (and stir often) to avoid burning it. You can always melt your chocolate over a double broiler if you are more confident that way!
The cookie dough is eggless, but it does have flour that is uncooked which may bug some people. If that’s you, I’m afraid there is no replacement, but perhaps another recipe you can find online can replace this recipe to go into the chocolate cups.
Enjoy these cookie dough chocolate cups!
Here are some more simple desserts from Chelsea’s Messy Apron:
Oatmeal Cookie S’mores Bars
Easy, 30 minutes (no rise) Cinnamon Roll Skillet Cake
30-minute Chocolate Waffle Pie
Nutella Swirled Banana Bread
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No-Bake Cookie Dough Chocolate Cups
Ingredients
- 6 tablespoons unsalted butter, room temperature
- ½ cup light brown sugar, packed
- 3 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- ¾ cup miniature chocolate chips
- ¾ cup + 2 tablespoons milk chocolate chips
- ½ teaspoon coconut oil, divided
Instructions
- In a large bowl, add 6 tablespoons unsalted butter, and ½ cup light brown sugar,. Using an electric hand mixer, beat for 2-3 minutes until fluffy.
- Mix in 3 ounces cream cheese and ¼ cup granulated sugar until well combined.
- Add 2 teaspoons vanilla extract, ¼ teaspoon baking soda, ¼ teaspoon salt, and 1 ¼ cups all-purpose flour until the dough forms. If it is too wet add in a little more flour until it pulls away from the sides of the bowl.
- Stir in ¾ cup miniature chocolate chips.
- Roll the cookie dough into small balls and set aside.
- Line a miniature muffin tin with miniature muffin cups.
- In a small microwave-safe bowl melt ¾ cup + 2 tablespoons milk chocolate chips with ½ teaspoon coconut oil,
- Spoon about 1 teaspoon of the melted chocolate mixture into the bottom of each of the muffin cups.
- Place the cookie dough ball on top of the melted chocolate mixture and slightly flatten. Repeat until all the cookie dough balls are used.
- Pour an even amount of chocolate over all of the cookie dough balls.
- Chill in the fridge for at least 30 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What makes raw cookie dough dangerous to eat is not the eggs, which are usually pasteurized nowadays, but rather the raw flour that can have bacteria growing in it. This recipe calls for raw flour, which could make this potentially unsafe to eat, but you can put the raw flour on a cookie sheet and bake it in the oven for 5 minutes at 350 degrees to kill any bacteria. Then the flour is safe to use in any raw cookie dough recipe.