These no-bake cookie dough bites are made from edible cookie dough, rolled up and dipped in chocolate - the perfect sweet treat!
Reader Review:
These are adorable! Think it would be hard to stop after one though. Willing to take that risk though 😀
⭐⭐⭐⭐⭐ - Anita
Let's be honest, the best part about making chocolate chip cookies is munching on the cookie dough before it even makes it to the oven!
Now with these edible cookie dough bites, you can skip the pretence of making cookies, and get straight to the good stuff! This no-bake recipe is super easy and is made without eggs so they are safe to eat raw.
This edible cookie dough recipe is actually an adaptation of the cookie dough I use inside my Cookie Dough Cheesecake, but it has been rolled into balls and dipped in chocolate to make chocolate chip cookie dough bites instead - almost like cookie dough truffles!
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Why You'll Love This Edible Cookie Dough Recipe
- Perfectly safe to eat with no raw eggs, and heat-treated flour.
- Quick and easy little treats that are great for freezing.
- Soft, chocolatey bites that everyone will love.
Cookie Dough Ball Ingredients
You are just a few simple ingredients away from your delicious edible chocolate chip cookie dough!
- Butter - You can use salted or unsalted butter for this recipe, make sure the butter is softened to room temperature before beginning.
- White Sugar - We'll use two kinds of sugar in this cookie dough, the first is white sugar, make sure it's extra fine (caster sugar in the UK).
- Light Brown Sugar - We'll also use light brown sugar, the natural flavor of the brown sugar will make a deeper, slightly caramel flavor to the cookie dough. You could also use dark brown sugar if you like, but this will have a stronger molasses flavor.
- Flour - Use all-purpose flour. To be extra safe, or if you have a compromised immune system, you can also heat treat the flour. See the section on this below for more information.
- Milk - The milk helps to make this a super soft cookie dough that has a luxurious, smooth feeling when you bite into it. I used whole milk, but you can use any kind of milk you like.
- Salt - The salt really adds something to this cookie dough, bringing out the flavor and making the bites very moreish!
- Vanilla - You can use vanilla extract or vanilla bean paste.
- Chocolate Chips - I like to use mini chocolate chips for these, but you can use the regular size chips too. You can use any kind of chocolate you like, milk chocolate chips, dark chocolate chips, white chocolate chips or semi-sweet chocolate chips.
- Chocolate - The chocolate is for dipping the cookie dough bites in. Make sure you use real chocolate, not a chocolate candy bar or chocolate chips for this part, as these both have extra ingredients which will stop the chocolate from melting and setting the way we want it to. Use milk, dark or white chocolate.
See recipe card for quantities and the full recipe.
Measuring Ingredients:
I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups, and this can mess up your bakes.
Recommended Equipment
- Mixing Bowls
- Wooden Spoon - or an electric mixer.
- Baking Tray
- Parchment Paper
- Chocolate Molds - these are optional, depending on how you are coating the dough balls in chocolate.
How to Make No Bake Cookie Dough
This super easy edible cookie dough recipe comes together in just 3-4 minutes. Perfect to whip up for the whole family for movie night!
Cream Butter
If you want to heat treat your flour, do this now. Measure it into a heat-proof bowl, microwave for 50 seconds and then set aside to cool completely before using.
Put the butter, white sugar and brown sugar into a large mixing bowl and mix together until fluffy. You can use a stand mixer or a hand mixer, or just a wooden spoon.
Dry Ingredients
Add the vanilla and mix it in. Then, add the dry ingredients, including the heat-treated flour and salt and mix until a dough forms.
Incorporate Milk
Add the milk, a little at a time, stirring until the cookie dough reaches the consistency you would like. If you don't want to cover them in chocolate, use less milk so that the cookie dough balls can hold their shape.
If you will be dipping them, you can add all of it to make a nice, smooth, creamy center for the cookie dough truffles.
Chocolate Chips
Once the dough is the thickness you would like, add the chocolate chips and mix until evenly dispersed.
If the cookie dough is very soft, you may want to refrigerate it for 20 minutes before moving on to the next step, just to make it easier to handle.
Form Dough Balls
Line a baking sheet with parchment paper.
Using a small cookie scoop or a spoon, take a small scoop of cookie dough, roll it into a ball in your hands, and place on the cookie sheet. Repeat until all the cookie dough is used up.
Let the edible cookie dough balls chill in the fridge while you prepare the chocolate.
How to Coat the Cookie Dough Bites in Chocolate
For best results, I strongly recommend you temper your chocolate. I have a full guide on How to Temper Chocolate at home, with or without a thermometer. If you don't want to temper the chocolate, you can just melt it in the microwave in 30-second increments, but it may not set as well as it would if it were tempered.
The Dipping Method
This is a quick and easy method if you're not too bothered about your cookie dough bites looking perfect.
Roll in Chocolate
Pour the melted chocolate into a small bowl or jug, and dip the chilled cookie dough bites into the chocolate, one at a time. Use a fork to move it around so it is evenly coated all over.
Set
Lift the cookie dough ball out with the fork and wiggle it a little to shake off any excess chocolate. Place the chocolate-coated cookie dough bite back onto the baking sheet and let the chocolate set.
If this chocolate is tempered, it should set very quickly - within a minute or two. If not, it will need to set in the fridge
The Mold Method
This method will produce a much more polished, finessed result - plus you can mold them into any shapes you like. For this method, I would definitely recommend tempering the chocolate.
Pour into Mold
Choose any kind of chocolate or truffle mold you like, I opted for these pretty hearts.
Once the chocolate is tempered, pour it into each cavity of the mold, filling almost to the top.
Remove Excess
Once filled, tip the mold upside down over a large bowl or baking sheet, in order to capture all the chocolate (we don't want to waste good chocolate!).
Let the chocolate drizzle out until it naturally slows down, then flip the mold back over and use a pastry scraper or something similar to smooth the top of the mold and wipe away any excess.
Let the chocolate set.
Fill and Seal
Once the chocolate has set, use your hands to press the edible cookie dough into the molds, making sure to press to the sides. Don't overfill them or you won't be able to seal them properly.
Pour more chocolate over the top to fill in any extra space and seal by smoothing over again with your pastry scraper. Let the bites set entirely before unmolding.
Storage
Store the cookie dough bites in an airtight container. You can keep them at room temperature or in the fridge, depending on your preference. If you don't do the chocolate coating, I recommend storing them in the fridge. They will be good like this for a week.
You can also freeze the cookie dough bites for up to a month in a Ziploc bag and enjoy them whenever the cookie dough cravings hit!
Edible Cookie Bites FAQs
Yes! These cookie dough bites are perfectly safe to eat because they don't contain any raw eggs, and the flour is heat-treated to kill any bacteria.
This recipe has been specifically formulated to be eaten as cookie dough. Technically you could bake it, but it wouldn't give as good results as an actual cookie recipe - like these Pistachio Cookies, or these Brown Butter Chocolate Chip Cookies.
Yes you can! Edible cookie dough bites are the perfect treats to make in big batches and save for when you're craving something delicious. Freeze in a ziplock bag for up to 1 month, and let them defrost before eating.
Classic cookie dough contains raw eggs which could contain Salmonella or E. coli.
These days, most eggs that you can buy in the supermarket in the UK are actually safe to eat raw. I use raw eggs in many of my recipes, such as my Baileys Chocolate Mousse. I've also been licking the cake batter off the spoon for 30 years and have never once gotten sick from it.
However, if you are reading this from outside the UK and want to use one of my raw egg recipes, you'll have to check your egg carton to see if they have been pasteurized (have a P on the package), or substitute for carton eggs - any egg products in the US that are out of their shell have to be pasteurized by law.
The chances of getting sick from raw eggs are quite slim these days, but if you are baking for someone who is pregnant, immuno-compromised or elderly, it's always better to err on the side of caution. That's why this recipe is completely safe to eat with no raw eggs at all.
The other potential risk factor is the raw flour. In some cases, flour can contain some harmful bacteria which may cause an upset stomach. This is usually not an issue as the flour is heated in the baking process, killing any potential risks.
But since this is a no-bake recipe, you can heat-treat the flour before beginning, in order to protect your digestive health. It's super quick and easy, you can just microwave the flour in the microwave for 50 seconds, then let it cool completely before using it in the recipe.
You don't have to but...why wouldn't you?! If you would prefer to skip the chocolate outer shell, you can just roll the cookie dough into balls and serve them as they are. In this case, I would add less milk to the dough so they will be a bit sturdier and more likely to hold their shape.
I do highly recommend the chocolate-covered cookie dough though - they're pretty, easy to handle, and who doesn't love anything covered in chocolate?
More Bite-sized Treats
You might also enjoy these mini desserts:
Recipe
Cookie Dough Bites
Ingredients
- 2 sticks Unsalted Butter 227g (room temperature)
- ¾ cup Granulated Sugar 150g
- ¾ cup Light Brown Sugar 165g
- 2 cups All-purpose Flour 250g
- ⅓ cup Whole Milk 80g / 80ml
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- ⅔ cup Mini Chocolate Chips 120g
- 7 oz Chocolate 200g (Milk or Dark)
Instructions
- Beat the butter and both sugars in a bowl until fluffy.2 sticks (227 g) Unsalted Butter, ¾ cup (150 g) Granulated Sugar, ¾ cup (165 g) Light Brown Sugar
- Add the vanilla and mix in.1 teaspoon Vanilla Extract
- Add the flour and salt and stir in until a dough forms.2 cups (250 g) All-purpose Flour, 1 teaspoon Salt
- Add the milk, a little at a time, mixing in between additions, until the cookie dough is as soft as you would like it. For a soft, gooey cookie dough, add all of the milk, for something firmer, add less.⅓ cup (80 g) Whole Milk
- Add the chocolate chips and mix them in until evenly dispersed.⅔ cup (120 g) Mini Chocolate Chips
- Take a heaped teaspoon of cookie dough and roll it in your hands to form a ball. Repeat until you have used up all the dough.
- Place the cookie dough balls in the fridge while you melt the chocolate.
- For the best results, I strongly recommend tempering the chocolate, otherwise, it won't set as well and won't be crisp and shiny. Read my guide about how to easily temper chocolate, with or without a thermometer. If you don't want to temper, just melt the chocolate in 30-second increments in the microwave.7 oz (200 g) Chocolate
- Dip the cookie dough balls in the chocolate and coat completely, use a fork to lift them out, and let any excess chocolate drip off before transferring to a lined baking sheet to set. Alternatively, you can use a chocolate mold (see post above).
- Let the chocolate set completely before serving. You can put them in the fridge to speed this up.
Chloe
Hi, just wanted to check, you say you can keep for a week - is this if they are not covered in chocolate? Do they keep longer than a week when chocolate covered… doesn’t take much to confuse me
Jules Grasekamp
Hi Chloe,
Sorry for not clarifying! The chocolate definitely stops them from drying out so you can probably get a little longer out of them when they are covered. Either way they are still safe to eat for at least a week.
Hope this helps,
Jules
David Mitchell
Do you think that because you have a web site and are publishing an article that you can just make up and write anything you want? All eggs sold in a supermarket are NOT pasteurized, and you have no business telling people that they are. That is patently false and you need to retract that statement.
Jules Grasekamp
Hi David,
First of all, this recipe does not contain any eggs at all, so they are perfectly safe to eat.
Secondly, if you look, I am actually writing from the UK, where all supermarket eggs ARE safe to eat. I have recently reached a wider US audience and will make updates to older posts to reflect information over there - but please keep in mind that there are countries outside of the US where things might be different to how you know them.
Lastly, I appreciate your reaching out to offer some advice, but let's try to keep the internet a friendly place. Just because we are both behind computer screens doesn't mean we have to let decency and respect fall out the window. It doesn't cost anything to be kind 🙂
I wish you a lovely day and happy baking.
Jules
Mike
They are not perfectly edible to eat . Salmonella can also come from flour which needs to be heat treated if you are eating raw. Seriously get a clue.
Jules Grasekamp
Hi Mike, thanks for your comment. You’re absolutely right, that’s why there is a whole section in the post about heat treating the flour. Hope this helps 🙂
Jules
B
Your right there is a section 4, how to heat treat the flower but it’s not in the directions or listed in what you should do. Also you can’t heat treat the flour for 50 seconds that’s not enough time and it’s much better to (bake) the flour on a pan.
Grandma x
These look amazing juliane, a lovely little bite with an Earl Grey tea, x
Anita P
These are adorable! Think it would be hard to stop after one though. Willing to take that risk though 😀