Edible Cookie Dough Bites

A bowl of chocolate chip cookie dough balls set on a plate.

5 from 3 votes

These Edible Cookie Dough Bites are soft, sweet cookie dough balls filled with chocolate chips. They're no bake treats that come together with a simple 7-ingredient filling. Enjoy them plain or coat them with melted chocolate!

Prep Time20

Total Time20

Course: Desserts

Cuisine: American

Diet: Vegetarian

Servings: balls

Calories: 163kcal

Author: Natalie

Equipment

Ingredients

Edible Cookie Dough Filling

1¼ cups all purpose flour heat treated (instructions below)
½ cup unsalted butter room temperature
¾ cup light brown sugar packed
2 teaspoons vanilla extract
2 tablespoons milk or heavy cream
½ teaspoon salt
¾ cup semi-sweet chocolate chips regular or mini

Chocolate Topping (optional)

1 cup semi-sweet chocolate chips
1 cup white chocolate chips or white chocolate bars from the baking aisle, chiopped
1 teaspoon vegetable oil divided

US Customary - Metric

Instructions

Edible Cookie Dough Filling

Start by heat treating the flour in the oven or microwave. To use the oven, preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake five minutes. Cool completely. To heat treat flour in the microwave, microwave the flour in a bowl in 30 second intervals, stirring in between, for up to 90 seconds. Flour should reach 160℉. Allow flour to cool.
In a large bowl or the bowl, use an electric mixer to mix the butter and brown sugar on medium speed til creamy and combined. Mix in the vanilla and milk. With the mixer on low, mix in the dry ingredients til just combined. Stir in the chocolate with a spatula til just combined. Chill the dough in the fridge for 10 minutes.
Form dough into 1/2" balls. Roll them into balls with your hands and place on a baking sheet lined with parchment paper. Place balls in freezer for 15 minutes.
If using one type of chocolate, add the 2 cups of chocolate and 1 teaspoon of oil to a microwave safe bowl. If using two types of chocolate, add 1 cup of white chocolate and 1/2 teaspoon of oil to one bowl and 1 cup of semi-sweet chocolate and 1/2 teaspoon of oil to another bowl.
Melt the chocolate with oil in a microwave safe bowl on 50% power for 20 second intervals. Stir every 20 seconds. Once chocolate is melted, take frozen cookie dough balls out of the freezer.
Coat balls one at a time in the chocolate. Place balls on back on the baking sheet lined with parchment paper. If you want to top with any sprinkles or flaky sea salt, do so before the chocolate sets.
Continue with the rest of the balls. If you want, you can fill a pastry bag or zip lock bag with melted chocolate Snip a small hole in a corner and decoratively pipe chocolate on top of the balls.
Set the baking sheet in the fridge for about 10 minutes or til the chocolate sets. Enjoy!

Notes

Chocolate for the filling: Use regular or mini chocolate chips or chopped chocolate for the filling. I usually use semi-sweet, but you can also use white, dark or milk chocolate or a combination!

Chocolate for the coating: These bites are delicious plain or coated with chocolate. For the coating, use chocolate chips or chocolate bars from the baking aisle. Semi-sweet and white chocolate work well. Melt the chocolate in the microwave or double boiler. If the chocolate gets too thick before you finish coating all the balls, microwave it for another 10 seconds or so then give it a stir.

Vegetable Oil (optional): Add a little oil to the chocolate for the coating. It's optional, but makes the melted chocolate smoother and gives it a better consistency for coating the balls.

Toppings: Add toppings on the chocolate right after coating them with chocolate. The toppings will stick if you add them before the chocolate sets. Flaky sea salt, sprinkles, nuts all make great toppings. You can also stick a few mini chocolate chips on top before the chocolate sets!

Milk: Swap in heavy cream in place of milk.

Dairy free and/or gluten free: Use plant based milk and vegan butter to make these dairy free. Swap in a 1:1 Gluten free flour for a gluten free option.

Storage: Store cookie dough bites in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Thaw in the fridge or at room temperature.

Nutrition