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No-Bake Cookie Dough Chocolate Cups

No-Bake Cookie Dough Chocolate Cups

No-Bake Cookie Dough Chocolate Cups: rich chocolate chip cookie dough portioned into mini muffin tins and covered in melted chocolate! | TrufflesandTrends.com

First of all, allow me to acknowledge that these mini cookie dough chocolate cups may seem complicated to make. But also allow me to assure you that they are definitely not. 

Second of all, am I overdoing it with the cookie dough recipes? Cuz last week's recipe featured everything bars that happen to taste like cookie dough even after being fully baked. 

And today's recipe features actual raw chocolate chip cookie dough. That's portioned into mini muffin cups and covered with melted chocolate. 

I guess the answer is that if you love raw chocolate chip dough, no, I'm not overdoing it. And if you don't appreciate the taste or texture of cookie dough, the answer is yes, stop the madness. 

Let me just state right from the get-go that if you fall into the latter group (cookie dough haters), you won't like this recipe. So don't make it. Because this is full-on cookie dough we're dealing with here. You've been warned.

No-Bake Cookie Dough Chocolate Cups: rich chocolate chip cookie dough portioned into mini muffin tins and covered in melted chocolate! | TrufflesandTrends.com

But, if you do like cookie dough, you'll probably want to consider making (not baking, because there's no baking involved) these no-bake cookie dough chocolate cups. And if you LOVE cookie dough, it's not even optional. You MUST make these mini no-bake cups. 

Here's why you can eat this cookie dough raw: it's egg-free. Milk (or non-dairy milk, if you want to keep this recipe completely dairy-free) is used in place of an egg for some necessary moisture. So yes, this tasty, egg-free chocolate chip cookie dough can totally be eaten raw – in fact, the dough is a specially created kind that's not even meant to be baked.

Which also means that you shouldn't try to use this cookie dough recipe to bake some chocolate chip cookies. It won't work. Use this dairy-free recipe or this brown butter recipe if you want baked chocolate chip cookies. 

No-Bake Cookie Dough Chocolate Cups: rich chocolate chip cookie dough portioned into mini muffin tins and covered in melted chocolate! | TrufflesandTrends.com

So, like I mentioned, our cookie dough here gets portioned into mini muffin tins before getting covered in melted chocolate. Actually, first you line the bottom and the sides of the mini cupcake liners with some melted chocolate. Then you drop a ball of cookie dough into each liner. And then you cover the dough with some more melted chocolate.

Once topped with the chocolate, the trays get placed into the fridge for like an hour so that the chocolate and dough can set and harden. Once set, you're now welcome to bite into a blissful mouthful of chocolate, cookie dough, and chocolate chips.

No-Bake Cookie Dough Chocolate Cups: rich chocolate chip cookie dough portioned into mini muffin tins and covered in melted chocolate! | TrufflesandTrends.com

See? No baking involved. Just a fridge. Because it's August. It's hot out. You don't want to turn on your oven. I get it.

Rich and flavorful. Soft and gooey. Chocolaty and no-bake. Mini and adorable. Easy yet appears fancy and complicated. No-bake cookie dough chocolate cups - stop showing off.  

No-Bake Cookie Dough Chocolate Cups: rich chocolate chip cookie dough portioned into mini muffin tins and covered in melted chocolate! | TrufflesandTrends.com

No-Bake Cookie Dough Chocolate Cups


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Yield: 12 mini cups

ΒΌ cup oil (canola, vegetable, melted coconut)
ΒΌ cup light brown sugar, packed
1 tablespoon granulated sugar
4 teaspoons milk (or non-dairy milk)
1 teaspoon vanilla extract
2/3 cup packed flour
Pinch of salt
1/3 cup chocolate chips
-2/3 cup chopped good quality chocolate (or chocolate chips)
-1 teaspoon oil

1. Line a 12-cup mini muffin tin with mini liners.

2. In a medium bowl, mix together the oil, sugars, milk, and vanilla extract.

3. Pour flour and salt over wet ingredients and mix till just combined. Stir in chocolate chips. Set aside.

4. Melt the 2/3’rds cup chocolate with the teaspoon oil over a double boiler or in short intervals in the microwave.

5. Drop about a teaspoon of the melted chocolate into the bottom of each muffin liner, spreading chocolate evenly into the bottom and up the sides of the liner. Round about half a tablespoon of dough between palms and press into each liner, flattening top. Drop more chocolate over each ball of cookie dough, covering the top entirely.

6. Place the muffin tray into the fridge until chocolate is hardened, 30-60 minutes. Store the cookie dough cups in the fridge for up to a week.

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