Who else loves the taste of cookie dough? These cookie dough bites have no raw egg in them, and are the perfect treat! These edible cookie dough bites are dipped in dark chocolate and topped with flaky salt, plus they only need 10 ingredients.
Tell me about this recipe!
- This super simple recipe only takes 10 minutes to prep. All you need to do is make cookie dough, roll into balls, then dip (or drizzle!) into dark chocolate.
- This recipe is safe to eat as it contains no eggs and the flour is heat-treated. By cooking the flour beforehand we eliminate any risks.
- These cookie dough truffles are so indulgent and would make a great dessert at a party.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Butter: I love using European style butter in my recipes, it will make the cookie dough much creamier than regular butter.
- Chocolate Chips: because these bites are on the smaller side, try to use mini chocolate chips if you can! You could also chop up a chocolate bar instead of using chips
- Salt: I use two types of salt in this recipe. I use kosher salt in the cookie dough, and then flaky salt on top of the bites when I’m finished. If you don’t have kosher salt, half the amount of salt in the ingredients list (1 tsp kosher salt = 1/2 tsp fine salt).
Making the Recipe
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!
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.
Three: Reduce the speed of your stand mixer to low, and pour in the flour, salt, and nutmeg. At this point your dough might seem a bit dry.
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.
Five: Use a half tablespoon to scoop out the bites. Roll them between your hands to make them perfectly round, then place them on a lined baking tray. Put them in the fridge for about 10 minutes to firm up.
Six: While they’re chilling, melt your chocolate. Place your chopped chocolate in a microwave safe bowl and microwave in 15 seconds increments, stirring every time. If you don’t stir you risk burning the chocolate. Once it is completely melted, take the bites out of the fridge and drop one into the melted chocolate. Scoop it out using a fork, so the extra chocolate can easily run off. Place it on the parchment paper and sprinkle with flaky salt. Repeat for the remaining bites, then place the tray back in the fridge for at least 15 minutes.
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.
Melt chopped chocolate or chocolate chips in the microwave in 10 second bursts, mixing well after every 10 seconds. Let the melted chocolate cool slightly, then drop the bites in one at a time. Make sure they’re completely covered, then lift it out with a fork and let excess chocolate drip off! I let the chocolate set for a minute before I then add the flaky salt.
Yes! This recipe has no raw eggs and the flour is heat treated, meaning these are totally safe to eat.
Other Chocolate Desserts To Try:
Edible Cookie Dough Bites
- ¾ cups unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup mini chocolate chips
- 2 tbsp whole milk
- pinch nutmeg
- 8 ounces dark chocolate
- flaky salt
- 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 and mix again.
- Fold in your chocolate chips
- Use a ½ tbsp 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.
- While the bites are chilling, melt your chocolate. Place it in a bowl and microwave it in 10 second increments, making sure to stir well after every 10 seconds so it doesn't burn.
- Dip each bite into the melted chocolate and use a fork to scoop it out. Let the melted chocolate run off each bite, then place it back on the tray. Sprinkle with flaky salt. Place the tray back in the fridge for another 15 minutes until the chocolate has hardened.
- I use European style butter for this recipe
- If you do not have kosher salt, halve the amount of salt required (1 tsp kosher salt = 1/2 tsp fine salt)
- If you don’t want to dip each bite into chocolate, melt half the amount of chocolate and just drizzle each bite with chocolate instead.