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
No-Bake Cookie Dough Chocolate Cups
- 6 tablespoons butter at room temperature
- 1/2 cup light brown sugar packed
- 3 ounces cream cheese at room temperature
- 4 tablespoons white sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups white flour
- 3/4 cup miniature chocolate chips
- 3/4 cup + 2 tablespoons milk chocolate chips
- 1/2 teaspoon coconut oil separated
- In a large bowl, beat together the butter (make sure it is at room temperature and not melted or you will need to chill the dough) and brown sugar for 2-3 minutes. Beat in the room temperature (again not melted at all) cream cheese and the white sugar. Beat until well combined.
- Beat in the vanilla, baking soda, salt, and flour until a dough is formed. If it is too wet add in a little more flour until it pulls away from the sides when beating.
- Stir in ¾ a cup of chocolate chips.
- Roll the cookie dough into small balls and set aside.
- Line a miniature muffin tin with miniature lining cups.
- In a small microwave-safe bowl melt ½ cup chocolate chips with ¼ tsp. coconut oil. (I microwave for 30 seconds, stir for 30 seconds, microwave for 15 seconds, stir, and then its ready!)
- Spoon an even amount of the melted chocolate mixture into the bottom of each of the muffin cups.
- Place the balls (slightly flattened) of cookie dough on top of the melted chocolate mixture.
- In the same bowl melt another ¼ cup + 2 tbsp, of chocolate and ¼ tsp. coconut oil.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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.
I am making the cookie dough chocolate cups for my school’s cake auction, they are to be delivered in the morning. Will they be ok out at room temperature, the cake auctions starts around 6:30 PM. Thanks!!! 🙂 Paula
Yes! They will be great! Best of luck and thanks for choosing my recipe! XOXO
To remove the risks of disease from flour, just toast your flour in the oven on a parchment paper lined baking sheet at 350 for 5 minutes and let cool for 10, or until flour is cool to the touch. Ta-da! You may continue with your recipe with no worries!
Thanks for the great tip!! XOXO
Is cream cheese compulsory ?
I can’t even begin to tell you how much I wanted to climb into the screen and gobble them all up when i saw them. I’m CRAZY for chocolate chip cookie dough, and you took it to a whole new level!
I included this in a roundup I did of decadent chocolate recipes! I’d love for you to check it out and share it on social media if you think your followers would like it! Here is the link:
Thanks so much for creating such a delicious dessert!
Hello! These look absolutely delicious! I can’t wait to try these and explore more recipes on your awesome website! I was just wondering if there were anything else I could use instead of cream cheese?
You mention coconut oil….that is not something I have on hand….can I use another type of oil? Thanks!
flour but no bake???
Do you have to use coconut oil in this recipe? and what is it I have never heard of it.
Hi, I was wondering if you could use pre-made refrigerated store bought cookie dough to make these?
The pre-made stuff does have egg in the ingredient list down at the bottom, so maybe not.
You mention cream the butter but there is no amount of butter listed in the recipe?
It is 6 Tablespoons. 🙂 Sorry I fixed that.
The directions state to mix butter and brown sugar and then add the cream cheese, but the recipe does not say how much butter to add. How much butter do I put in?
Thanks sounds like these will be YUMMY!!
It is 6 Tablespoons. Just fixed it! Thanks
these look wonderful but … how much butter?
it calls for it in the directions, but its not listed in the recipe.
It is 6 Tablespoons. Just fixed it. 🙂
How much butter? I don’t see the amount listed.
6 Tablespoons, softened. 🙂
You mentioned beating the butter and brown sugar together, but I keep re-reading the recipe and I don’t see how much butter to add?
It is 6 Tablespoons softened butter. 🙂
There is no butter on the list of ingredients.
Sorry that was just fixed. It is 6 Tablespoons.
It says to mix the butter in. But I don’t see how much butter to use in the ingredients list. Am I over looking something??
It is 6 Tablespoons butter softened. Just fixed that! 🙂