Best 7 No Bake Cookie Dough Chocolate Cups Recipe By Tasty Recipes

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If you're a fan of edible cookie dough and chocolate, then you'll love this no-bake cookie dough chocolate cups recipe. These treats are quick and easy to make, and they're perfect for satisfying your sweet cravings. Plus, they're a fun and delicious way to use up any leftover cookie dough you may have.

Here are our top 7 tried and tested recipes!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY



Edible Cookie Dough 4 Ways Recipe by Tasty image

This cookie dough recipe is indulgent, egg-free, and 100% edible without baking it. Toasting the flour in the oven makes it safe to eat, and four fun recipe variations (like a triple chocolate chunk version) let you customize it to your taste. Make one version, or make them all for the ultimate late-night sweet.

Provided by Pierce Abernathy

Categories     Desserts

Time 5m

Yield 4 servings

Number Of Ingredients 15

2 cups flour
1 cup brown sugar
1 cup butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon salt
¼ cup chocolate chips
¼ cup mini chocolate chips
5 sandwich cookies
¼ cup peanut butter
3 peanut butter cups
¼ cup chocolate candy
⅓ cup chocolate, melted
¼ cup white chocolate chip
¼ cup chocolate chips

Steps:

  • Preheat oven to 350˚F (180˚C).
  • For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
  • In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
  • Refrigerate mix for 30 minutes.
  • Separate dough into 4 sections
  • For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
  • For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
  • Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
  • For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
  • For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
  • Add the chocolate chips and white chocolate chips, then mix until combined.
  • Enjoy!

Nutrition Facts : Calories 1336 calories, Carbohydrate 141 grams, Fat 82 grams, Fiber 6 grams, Protein 17 grams, Sugar 75 grams

NO-BAKE COOKIE DOUGH CHOCOLATE CUPS RECIPE BY TASTY



No-Bake Cookie Dough Chocolate Cups Recipe by Tasty image

Here's what you need: butter, light brown sugar, cream cheese, granulated sugar, all-purpose flour, baking soda, salt, vanilla extract, mini chocolate chips, chocolate chips

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 10

6 tablespoons butter, melted
½ cup light brown sugar
6 tablespoons cream cheese
4 tablespoons granulated sugar
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons vanilla extract
¾ cup mini chocolate chips
1 cup chocolate chips

Steps:

  • In a large bowl, beat together butter and brown sugar.
  • Mix in cream cheese and white sugar until well combined.
  • Add flour, baking soda, salt, and vanilla until dough is formed.
  • Stir in mini chocolate chips.
  • Roll cookie doughs into small balls and set aside.
  • In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
  • Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
  • Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
  • Chill in the fridge for at least 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 288 calories, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY



Tasty 101 Edible Cookie Dough Recipe by Tasty image

We took Tasty's famous chocolate chip cookie recipe and turned it into edible dough that's just as delicious as the original.

Provided by Nichi Hoskins

Categories     Desserts

Time 15m

Yield 8 cups

Number Of Ingredients 11

3 cups all purpose flour
3 sticks unsalted butter
water, as needed
¾ cup granulated sugar
1 ½ cups dark brown sugar
1 ½ teaspoons espresso powder
1 tablespoon kosher salt
1 tablespoon vanilla extract
3 tablespoons milk
1 cup semisweet chocolate chip
7 oz dark chocolate, chopped

Steps:

  • Preheat the oven to 350°F (180°C).
  • Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
  • Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
  • Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
  • In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
  • Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
  • Fold in the chocolate chips and chopped chocolate until incorporated.
  • Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 95 grams, Fat 19 grams, Fiber 4 grams, Protein 8 grams, Sugar 48 grams

EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)



Egg Free, No-Bake Cookie Dough (For Eating!) image

Everyone has those nights where they just want to curl up with a movie and a bowl of ice cream or cookie dough. This cookie dough is perfect for doing so- it is low in salt, quick to whip up, and tastes absolutely delicious frozen. Homemade cookie dough is wonderful on top of all kinds of desserts, too. (When making cookie dough that is not being baked, leave out the eggs and substitute them with a little water if needed to avoid the chance of getting Salmonella.)

Provided by Jessa M

Categories     Dessert

Time 5m

Yield 3 cups, 8 serving(s)

Number Of Ingredients 10

1 cup flour
2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt (can be left out or reduced to just a pinch)
1/2 cup margarine
6 tablespoons granulated sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
water (add small amounts until the dough is proper consistency( about 1/8 cup at a time to avoid making it )

Steps:

  • Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
  • Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!

NO-BAKE COOKIE DOUGH TRUFFLES



No-Bake Cookie Dough Truffles image

I love this recipe because when I get bored I go to my kitchen. What I do there is bake yummy treats.

Provided by BakingQueen

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 3h30m

Yield 50

Number Of Ingredients 8

¾ cup firmly packed brown sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
½ cup miniature semisweet chocolate chips
1 cup finely chopped pecans
1 ½ pounds chocolate almond bark (chocolate confectioners' coating)

Steps:

  • Line baking sheets with waxed paper.
  • Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
  • Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 19.1 g, Cholesterol 7.5 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 24.7 mg, Sugar 8.8 g

BASIC COOKIE DOUGH



Basic Cookie Dough image

Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 cups.

Number Of Ingredients 8

2-1/2 cups butter, softened
2 cups sugar
2 large eggs, room temperature
1/4 cup 2% milk
2 teaspoons vanilla extract
7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use a high-quality chocolate: The chocolate you use will make a big difference in the taste of your cookie dough cups. Look for a chocolate that is at least 60% cacao and has a smooth, rich flavor.
  • Chill the cookie dough before scooping: This will help the dough hold its shape and prevent it from spreading too much in the oven.
  • Use a small cookie scoop: This will help you create uniform cookie dough cups that are the perfect size for a single bite.
  • Bake the cookie dough cups until they are just set: Overbaking will dry out the cookie dough and make it crumbly.
  • Let the cookie dough cups cool completely before filling them with chocolate: This will help prevent the chocolate from melting and making the cookie dough cups soggy.
  • Get creative with your fillings: You can fill your cookie dough cups with anything from chocolate ganache to peanut butter to ice cream. Get creative and have fun!

Conclusion:

No-bake cookie dough chocolate cups are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of these delicious cups that will be sure to please everyone. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

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