This website may feature affiliate links and advertisements, allowing us to share delicious recipes with you. Please take a moment to read my disclosure policy.
Hello, Recipe Critic Readers! It’s Chelsea from Chelsea’s Messy Apron, and I’m excited to bring you a delightful no-bake dessert recipe that will keep your kitchen cool this summer. Yes, you heard it right—no baking required!
When the heat rises, turning on the oven can feel unbearable. But when those cookie cravings hit, these easy treats are the perfect solution! Feel free to use your favorite type of chocolate for coating these delectable eggless dough balls—I personally adore milk chocolate! For a fun twist, try using white chocolate instead.
To melt the chocolate for coating, I recommend using coconut oil along with chocolate chips; however, vegetable or canola oil works just as well. If you’re more comfortable with it, melting your chocolate over a double boiler is also an excellent option. Just remember to microwave slowly and stir frequently to prevent burning!
While this cookie dough is egg-free, it does contain uncooked flour which might not be suitable for everyone. If that concerns you, consider searching for alternative recipes online that might better suit your needs.
Enjoy making these scrumptious cookie dough chocolate cups!
Here are some additional simple dessert ideas from Chelsea’s Messy Apron:
- Oatmeal Cookie S’mores Bars
- Quick 30-Minute Cinnamon Roll Skillet Cake
- 30-Minute Chocolate Waffle Pie
- Nutella Swirled Banana Bread
Don’t forget to pin this recipe so you can easily find it later!
Ingredients:
- 6 tablespoons unsalted butter
- ½ cup light brown sugar
- 3 ounces cream cheese
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (add more if needed)
- ¾ cup miniature chocolate chips
Instructions:
- In a large mixing bowl, combine the unsalted butter and light brown sugar; beat with an electric mixer for about 2-3 minutes until fluffy.
- Add in cream cheese and granulated sugar; mix until fully incorporated.
- Stir in vanilla extract along with baking soda and salt.
- Gradually add all-purpose flour until a dough forms—if it’s too sticky or wet, incorporate additional flour until it pulls away from the bowl’s sides.
- Fold in miniature chocolate chips gently.
- Roll small portions of cookie dough into balls and set aside.
- Line a mini muffin tin with mini muffin liners. 8 . In a microwave-safe bowl , melt together milk chocolate chips (¾ cup + 2 tablespoons) and coconut oil (½ teaspoon). 9 . Spoon approximately one teaspoon of melted chocolate into each muffin liner’s bottom before placing one cookie dough ball on top—slightly flatten each ball as needed. 10 . Once all balls are placed in their liners , pour remaining melted chocolate evenly over them . 11 . Chill in the refrigerator for at least 30 minutes before serving . 12 . Store any leftovers in an airtight container within the fridge for up to one week.
Nutritional Information (per serving):
- Calories: 290 kcal
- Carbohydrates: 39 g
- Protein: 3 g
- Fat: 14 g
- Saturated Fat: 8 g
- Polyunsaturated Fat: 0g
- Monounsaturated Fat: 2g
- Trans Fat: <0g
- Cholesterol :26 mg
- Sodium :113 mg
- Potassium :38 mg
- Fiber :1 g
- Sugar :28 g
- Vitamin A :321 IU
- Vitamin C :0mg
- Calcium :44mg
- Iron :1mg
Note: The nutritional information provided is automatically calculated; please use it as an estimate only.
About Chelsea Lords
Chelsea is behind Chelsea’s Messy Apron—a blog dedicated to culinary experimentation where she shares her love of food! Whether she’s whipping up healthy meals or indulging her sweet tooth with desserts (or sometimes both!), her goal is balance through deliciousness on every plate.
Explore more delightful ideas below!