Chocolate Chip Cookie Baby Cakes

Dairy Free
Chocolate Chip Cookie Baby Cakes
70 min.
36
146kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate Chip Cookie Baby Cakes, a perfect treat for any occasion! These mini desserts are not only irresistibly delicious but also dairy-free, making them a fantastic option for those with dietary restrictions. With a rich blend of semisweet chocolate chips and crunchy pecans, each bite is a heavenly combination of flavors and textures that will leave you craving more.

What sets these baby cakes apart is their unique preparation. The cookie dough forms a soft, chewy base that perfectly complements the chilled chocolate chip mixture, creating a delightful contrast in temperature and taste. Whether you're hosting a party, celebrating a special event, or simply treating yourself, these mini cakes are sure to impress your guests and satisfy your dessert cravings.

Ready in just 70 minutes and yielding 36 servings, they are ideal for sharing with family and friends. Each cake is a mere 146 calories, allowing you to enjoy a sweet treat without the guilt. So, gather your ingredients and get ready to bake these scrumptious Chocolate Chip Cookie Baby Cakes that will surely become a favorite in your dessert repertoire!

Ingredients

  • oz semi chocolate chips 
  • 0.5 cup pecans coarsely chopped
  • 0.5 cup brown sugar packed
  • 0.5 teaspoon vanilla 
  • 0.1 teaspoon salt 
  •  eggs 
  • 17.5 oz chocolate chip cookie mix 
  • 0.5 cup butter softened
  • serving powdered sugar 

Equipment

  • bowl
  • oven
  • muffin liners

Directions

  1. Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray. In medium bowl, mix chocolate chips, pecans, brown sugar, vanilla, salt and 1 of the eggs until blended. Cover and refrigerate.
  2. In large bowl, stir cookie mix, butter and remaining egg until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
  3. Bake 8 minutes or until edges are set.
  4. Spoon chilled chocolate chip mixture evenly over baby cakes.
  5. Bake 8 minutes longer. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
  6. Sprinkle with powdered sugar.

Nutrition Facts

Calories146kcal
Protein3.76%
Fat54.81%
Carbs41.43%

Properties

Glycemic Index
1.63
Glycemic Load
4.36
Inflammation Score
-2
Nutrition Score
2.0760869616238%

Flavonoids

Cyanidin
0.16mg
Delphinidin
0.11mg
Catechin
0.11mg
Epigallocatechin
0.09mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.03mg

Nutrients percent of daily need

Calories:145.94kcal
7.3%
Fat:8.99g
13.83%
Saturated Fat:3.06g
19.13%
Carbohydrates:15.29g
5.1%
Net Carbohydrates:14.38g
5.23%
Sugar:9.46g
10.51%
Cholesterol:10.48mg
3.49%
Sodium:92.09mg
4%
Alcohol:0.02g
100%
Alcohol %:0.08%
100%
Caffeine:4.06mg
1.35%
Protein:1.39g
2.78%
Manganese:0.13mg
6.68%
Copper:0.08mg
4.02%
Vitamin B1:0.06mg
3.89%
Magnesium:15.37mg
3.84%
Fiber:0.91g
3.64%
Iron:0.57mg
3.15%
Phosphorus:28.92mg
2.89%
Folate:10.78µg
2.69%
Vitamin A:129.19IU
2.58%
Vitamin B2:0.04mg
2.44%
Zinc:0.3mg
1.97%
Potassium:66.93mg
1.91%
Selenium:1.24µg
1.78%
Vitamin B3:0.34mg
1.7%
Vitamin E:0.17mg
1.15%