Print

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/no-bake-cookie-dough-bites-recipe/