No-Bake Cookie Dough Bites Recipe

Introduction

No-bake cookie dough bites are a delightful treat that combines the rich flavor of classic cookie dough with a smooth chocolate coating. Perfectly sweet and easy to make, these bite-sized snacks are great for satisfying your sweet tooth without turning on the oven.

Ingredients

• 2 sticks (227 g) unsalted butter, softened
• ¾ cup (150 g) white sugar
• ¾ cup (165 g) light brown sugar
• 2 cups (250 g) all-purpose flour
• ⅓ cup milk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ⅔ cup (120 g) mini chocolate chips
• 200 g milk or dark chocolate (for coating)

Instructions

1. Step 1: Make the Cookie Dough. In a large mixing bowl, beat the butter, white sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix until fully incorporated.
2. Step 2: Stir in the flour and salt until a soft dough begins to form. Gradually add the milk, mixing in between additions. Use all the milk for a soft and gooey dough, or less for a firmer texture.
3. Step 3: Fold in the mini chocolate chips until evenly distributed throughout the dough.
4. Step 4: Form the bites by scooping out heaped teaspoons of dough and rolling them into small balls with your hands. Place the balls on a parchment-lined tray and refrigerate while preparing the chocolate.
5. Step 5: Melt the chocolate. For a glossy finish that snaps when set, temper the chocolate using a thermometer or a simplified method. If not tempering, melt the chocolate in 30-second intervals in the microwave, stirring between each until smooth.
6. Step 6: Coat the dough bites by dipping each chilled ball into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off, then place the coated bites onto a lined baking sheet. Optionally, use a chocolate mold for a uniform finish.
7. Step 7: Allow the chocolate to set at room temperature or refrigerate to speed up the process.

Tips & Variations

• Use heat-treated flour to ensure the cookie dough is safe to eat raw.
• Add a pinch of cinnamon or espresso powder for a flavor twist.
• Try white chocolate or drizzle contrasting chocolate over the coated bites for decoration.
• For a dairy-free alternative, substitute butter and milk with plant-based versions.

Storage

Store cookie dough bites in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving. Reheating is not necessary; enjoy them cold for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is it safe to eat raw flour in these cookie dough bites?

To make the dough safe, use heat-treated flour or bake the flour for a few minutes before using. This reduces the risk of harmful bacteria and makes the dough safe for raw consumption.

Can I use other mix-ins besides mini chocolate chips?

Absolutely! You can add nuts, sprinkles, or small candies to customize the bites according to your taste.

No-Bake Cookie Dough Bites Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

Delightfully sweet and irresistibly bite-sized, these No-Bake Cookie Dough Bites combine the nostalgia of classic cookie dough with the indulgence of a rich chocolate coating. Perfect as a quick snack or a crowd-pleasing dessert, they require no oven time and come together with simple pantry ingredients for a fuss-free treat.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: Approximately 30 bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks (227 g) unsalted butter, softened
• ¾ cup (150 g) white sugar
• ¾ cup (165 g) light brown sugar
• 2 cups (250 g) all-purpose flour
• ⅓ cup milk (adjust as needed for dough texture)
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ⅔ cup (120 g) mini chocolate chips

Chocolate Coating

• 200 g milk or dark chocolate

Instructions

1. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter with the white and brown sugars until the mixture becomes light and fluffy. This aerates the dough for a smooth texture. Then, add the vanilla extract and mix thoroughly to incorporate the flavor.
2. Add Dry Ingredients: Stir the all-purpose flour and salt into the butter-sugar mixture until a soft dough begins to form. Ensure all dry ingredients are fully blended but avoid overmixing to keep the dough tender.
3. Adjust Dough Texture: Gradually pour in the milk, mixing well between additions. Use the full ⅓ cup for a soft, gooey dough or less if you prefer a firmer consistency. This step is key to achieving your ideal bite texture.
4. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough, distributing them evenly without breaking the chips or overworking the dough.
5. Form the Bites: Using a spoon or small cookie scoop, scoop heaping teaspoons of dough and roll them into small balls by hand for uniform size. Place these balls on a parchment-lined baking tray and refrigerate to firm up while preparing the coating.
6. Melt the Chocolate: For a glossy, professional finish, temper the chocolate using a thermometer or a simplified tempering method. Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring in between until smooth and fully melted.
7. Coat the Dough Bites: Dip each chilled cookie dough ball into the melted chocolate using a fork or dipping tool. Allow excess chocolate to drip off to prevent clumps and then place the coated bites on a lined baking sheet. Optionally, use a chocolate mold for a neater appearance.
8. Set the Chocolate: Let the chocolate coating set at room temperature for a firm snap or place the tray in the refrigerator to expedite the hardening process. Once set, the bites are ready to enjoy or store for later.

Notes

• Be sure to use flour that has been heat-treated or labeled safe for raw consumption to avoid any risk of bacteria.
• Adjust milk quantity carefully to achieve your preferred dough consistency—too much milk results in a sticky dough that’s difficult to shape.
• Tempering the chocolate is optional but recommended to create a glossy finish that doesn’t easily melt at room temperature.
• Store finished cookie dough bites in an airtight container in the refrigerator for up to one week or freeze for longer storage.
• If dairy-free milk is preferred, substitute regular milk accordingly, but results may vary slightly in texture.

Keywords: no bake cookie dough bites, edible cookie dough, chocolate coated cookie bites, easy dessert, no bake treats