Introduction

These indulgent no-bake cookie dough bites capture the sweet, nostalgic flavor of classic cookie dough without the oven time. Coated in rich chocolate, they are perfect for a quick treat or a party snack.

Indulgent No-Bake Cookie Dough Bites Recipe - Recipe Image

Ingredients

1 stick Unsalted Butter, softened (use dairy-free for vegan)
½ cup Light Brown Sugar
2 tablespoons Milk (use non-dairy for vegan)
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour (must be heat-treated)
¼ teaspoon Salt
½ cup Mini Chocolate Chips
1 cup Semisweet or Milk Chocolate (for coating)
1 tablespoon Coconut Oil or Vegetable Oil (optional, for chocolate coating)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to heat-treat it. Allow the flour to cool completely before using.
Step 2: In a mixing bowl, cream the softened butter and light brown sugar together until smooth and fluffy.
Step 3: Add the milk and vanilla extract to the butter mixture and mix until combined.
Step 4: Gradually add the cooled, heat-treated flour and salt to the wet ingredients, stirring until just incorporated.
Step 5: Fold in the mini chocolate chips evenly throughout the dough.
Step 6: Scoop small bite-sized portions of the cookie dough and roll them into balls. Place them on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
Step 7: Melt the semisweet or milk chocolate with the optional coconut or vegetable oil in a microwave-safe bowl or double boiler until smooth.
Step 8: Dip each chilled cookie dough bite into the melted chocolate to coat completely, then return to the parchment-lined tray.
Step 9: Refrigerate the coated bites until the chocolate hardens, about 15-20 minutes. Serve chilled for best texture.

Tips & Variations

Make sure to heat-treat the flour to eliminate any risk of bacteria and ensure safe consumption of raw dough.
For a vegan version, substitute dairy-free butter and milk alternatives, and use vegan chocolate for coating.
Try adding chopped nuts or a pinch of cinnamon to the dough for an extra flavor twist.
To prevent cracking, add a little coconut oil to the melted chocolate before dipping the bites.

Storage

Store the 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 fridge before serving. Reheat is not recommended as it may soften the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat-treat the flour?

Raw flour can contain harmful bacteria, so heat-treating it by baking ensures it is safe to consume in no-bake recipes like these cookie dough bites.

Can I make these cookie dough bites nut-free?

Yes, this recipe does not include nuts by default. Just be sure to use nut-free chocolate chips and ingredients to keep it allergy-friendly.

Indulgent No-Bake Cookie Dough Bites Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

Indulgent No-Bake Cookie Dough Bites are a delicious and safe-to-eat treat made by heat-treating flour and combining it with rich butter, brown sugar, and chocolate chips. These bite-sized snacks are coated in smooth melted chocolate for an irresistible combination of creamy, sweet, and chocolaty flavors. Perfect as a quick dessert or snack without the need for baking cookies.

Author: Lila
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour (including chilling time)
Yield: Approximately 20–24 cookie dough bites 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cookie Dough

1 stick Unsalted Butter, softened (use dairy-free for vegan)
½ cup Light Brown Sugar
2 tablespoons Milk (use non-dairy for vegan)
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour (must be heat-treated)
¼ teaspoon Salt
½ cup Mini Chocolate Chips

For the Chocolate Coating

1 cup Semisweet or Milk Chocolate
1 tablespoon Coconut Oil or Vegetable Oil (optional)

Instructions

Heat-treat the flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake for 5 minutes to kill any harmful bacteria. Allow the flour to cool completely before using it in the dough.
Make the cookie dough: In a mixing bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy. Add the milk and vanilla extract, mixing well to combine. Gradually add the cooled heat-treated flour and salt, stirring until the mixture forms a smooth dough. Fold in the mini chocolate chips evenly throughout the dough.
Form cookie dough bites: Using your hands or a spoon, roll the cookie dough into small bite-sized balls and place them on a parchment-lined tray or plate. Refrigerate the bites for at least 30 minutes to firm up.
Prepare the chocolate coating: In a microwave-safe bowl, melt the semisweet or milk chocolate, stirring every 20 seconds until smooth. If desired, stir in the optional coconut or vegetable oil to thin the chocolate for easier coating.
Coat the cookie dough bites: Using a fork or toothpick, dip each chilled cookie dough bite fully into the melted chocolate, allowing excess chocolate to drip off before placing them back on the parchment paper.
Set and chill: Once all bites are coated, refrigerate them for another 30 minutes or until the chocolate is firm and set. Store the cookie dough bites in an airtight container in the refrigerator for up to one week.

Notes

Heat-treating the flour is essential to make it safe for eating raw.
Use dairy-free butter and milk to make this recipe vegan-friendly.
Adding coconut or vegetable oil to the chocolate helps achieve a smooth, shiny coating.
Store cookie dough bites chilled to maintain their texture and freshness.
Feel free to customize with different types of chocolate chips or nuts in the dough.

Keywords: no-bake cookie dough bites, edible cookie dough, chocolate covered cookie dough, easy dessert, no-bake dessert, vegan cookie dough, heat-treated flour