I don’t know about you, but sometimes my favorite part of making cookies is sneaking a taste of the cookie dough! These no bake cookie dough bites mean you can satisfy those cookie dough cravings. These are safe to eat as they have no eggs and are made with heat treated flour. Plus, they take just 10 minutes to prep and use simple ingredients.
This recipe was originally published in May 2021. It has since been updated with new images.
We all need a quick sweet treat recipe up our sleeve, for when we really want a dessert but don’t want to wait for cookie dough to chill overnight or for a cake to cool down. That’s where edible cookie dough bites come in! Try out this chocolate chip version or my sugar cookie version.
If you don’t want to use chocolate chips for these no bake cookie dough bites, how about using chopped nuts or sprinkles instead?
Why you’ll love these no bake cookie dough balls
- This super simple recipe only takes 10 minutes to prep. All you need to do is make cookie dough, roll into balls, and briefly chill.
- This recipe is safe to eat as it contains no eggs and the flour is heat-treated so it isn’t raw flour being used. By cooking the flour beforehand we eliminate any risks and there is no harmful bacteria.
- These cookie dough truffles are so indulgent and would make a great dessert at a party.
- Want to go the extra mile? Dip them in melted dark chocolate and sprinkle over some flaky sea salt for this to be the perfect treat!
Butter: I love using European style butter in my recipes, it will make the cookie dough much creamier than regular butter. You can use vegan butter or dairy free butter.
Chocolate Chips: because these are bite sized cookie dough bites, I used mini chocolate chips.
Vanilla Extract: since there aren’t a lot of ingredients in this recipe, be sure to use a good quality vanilla extract!
Nutmeg: I think a pinch of nutmeg gives us that chocolate chip cookie taste.
Flour: I tested this recipe with all purpose flour.
Sugar: I use both sugar and light brown sugar in this recipe.
Step by Step Instructions
Step One: The first step in this recipe is to heat treat the flour! It isn’t just the raw eggs that makes cookie dough unsafe to eat (though lets be honest, I’ve eaten my fair share of cookie dough..) but it’s also the uncooked flour. Preheat your oven to 350 degrees and spread the flour out on to a baking pan. Bake for 5-10 minutes, then let cool completely. It’s now safe to eat!
Step Two: In a stand mixer with the whisk attachment, or with a hand held whisk, cream together the butter and sugars until light and airy. This can take about 3-4 minutes on medium-high speed. Add in your vanilla extract.
Step Three: Reduce the speed of your stand mixer to low, and pour in the dry ingredients. At this point your dough might seem a bit dry.
Step Four: Pour in the milk, then stop the mixer once it gets to your desired consistency. It is going to be a sticky dough. Fold in your chocolate chips. Scoop out the cookie dough into using a small cookie scoop or a half tablespoon and roll into balls. Place on a baking sheet with lined with parchment paper and chill for 10 minutes in the fridge.
Recipe Tips & Tricks
- Fluff & Sprinkle Method – If you aren’t using a scale to measure your ingredients and are using cups, use the fluff, sprinkle and scrape method (find it here). If you use too much flour, your cookie dough balls will be very dry and crumbly.
- Room Temperature Ingredients – I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking. You don’t want the butter to be too warm though or your dough won’t be firm enough to roll into balls.
- Drizzle in the Milk – drizzle in the milk a bit at a time, you might not need all of it! If you poured too much milk in then place the bowl in the fridge to firm up before scooping into balls.
- Dip in Chocolate – While the cookie dough bites are chilling, melt 8 ounces of chocolate in the microwave in 15 second increments, stirring every time until it has melted. Take the bites out of the fridge and drop them one by one in the chocolate. Scoop it out using a fork, so excess chocolate can run off. Place the ball back on the parchment paper and sprinkle with flaky sea salt. Repeat for the rest of the bites then place in the fridge for another 15 minutes.
- Substitutes – you can swap out the milk chocolate chips for white chocolate chips, peanut butter chips, or chopped nuts or sprinkles.
Frequently Asked Questions
Keep them in an airtight container in the fridge for up to 5 days.
If you don’t want to dip them completely in chocolate, use a spoon to drizzle the melted chocolate over the bites.
Yes! This recipe has no raw eggs and the flour is heat treated, meaning these are totally safe to eat.
Try these no bake recipes next!
No Bake Cookie Dough Bites
- ¾ cups unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup mini chocolate chips
- 2 tablespoon whole milk
- pinch nutmeg
- Heat treat your flour. Preheat your oven to 350 F/ 175 C and spread the flour for the cookie dough evenly on a baking sheet. Bake for 5-10 minutes. Cool completely.
- In a stand mixer with the whisk attachment, add butter and sugars, beat until fluffy and pale, about 3-4 minutes on medium-high speed. Add the vanilla and mix again.
- Reduce the speed and slowly add in the flour, nutmeg and salt. Mix until just combined. Add in the milk, drizzle in a few drops at a time until it is the consistency you want – you don't want it to be too wet or it will be difficult to roll into balls.
- Fold in your chocolate chips
- Use a ½ tablespoon to scoop out your dough into balls, it should make 20 cookie dough bites. Place them on parchment paper on a tray and let them firm up in the fridge for at least 10 minutes.