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Cookie Dough Bites

These Cookie Dough Bites are quick, easy, and made with love, featuring the delicious flavors of brown sugar and chocolate chips, all without any raw eggs.
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Prep Time 15 minutes
Total Time 40 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1⅓ cups all-purpose flour For a gluten-free version, substitute with almond or coconut flour (note: this may require additional adjustments).
  • ¼ tsp salt A dash enhances the flavor of the dough.
  • ½ cup butter (softened to room temperature) Use unsalted for better control over sweetness.
  • ¾ cup brown sugar (packed) For that rich, caramel undertone, I love using dark brown sugar.
  • 2 tsp pure vanilla extract Please, don’t settle for imitation. Pure extract adds unmatched flavor!
  • 3 tbsp milk Adjust for creaminess; you can use almond or oat milk if preferred.
  • 1 cup chocolate chips Go for bittersweet or semi-sweet; my go-to is Ghirardelli.
Coating Ingredients
  • 2 cups milk or semi-sweet chocolate chips For a richer coating.
  • 1 tsp oil This helps to make your chocolate nice and silky for dipping.

Method
 

Preparation
  1. Pre-Cook the Flour: Microwave the flour on high in a microwave-safe bowl for 1 minute 30 seconds, stirring every 30 seconds. Alternatively, spread it on a baking sheet and bake at 350°F for 5-10 minutes until it reaches an internal temperature of 160°F.
  2. Make the Cookie Dough: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and milk; mix well. Gradually stir in the pre-cooked flour and salt until just combined. Fold in the chocolate chips and chill in the fridge for 10 minutes.
Forming and Coating
  1. After chilling, roll the dough into small balls (about 1 inch in diameter) and place them on a lined baking sheet. Freeze for 15 minutes to firm up.
  2. Melt the chocolate chips and oil together in the microwave at 50% power, stirring every 30 seconds until smooth.
  3. Dip each chilled dough bite into the melted chocolate, ensuring it’s fully covered. Return to the lined baking sheet.
  4. Chill coated bites in the fridge for about 10 minutes until the chocolate sets.

Notes

Store your cookie dough bites in an airtight container. They will last at room temperature for about 2 days, in the fridge for a week, and in the freezer for up to a month.