In a microwave-safe bowl, combine ¾ cup of milk chocolate chips with ½ teaspoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Using a spoon or a pastry brush, coat the insides of your silicone muffin cups or mini muffin tin with the melted chocolate, ensuring an even layer. Reserve some chocolate for the topping. Place the cups in the refrigerator for about 15 minutes to set.
In a mixing bowl, beat together the room temperature butter, cream cheese, light brown sugar, and granulated sugar using an electric mixer until creamy and well-combined.
Mix in the vanilla extract, baking soda, and salt. Gradually add the all-purpose flour, mixing until fully incorporated. Fold in the miniature chocolate chips, ensuring they are evenly distributed throughout the dough.
Once the chocolate shell has set, remove it from the refrigerator. Scoop about 1-2 tablespoons of the cookie dough filling into each chocolate cup, pressing it down gently to ensure it’s compact.
Reheat the reserved melted chocolate if necessary and drizzle it over the cookie dough-filled cups. Use a spatula to smooth it out if desired.
Return the filled chocolate cups to the refrigerator for an additional 30 minutes to set completely. Once set, pop them out of the molds and enjoy your No-Bake Cookie Dough Chocolate Cups!
