Indulgent No-Bake Cookie Dough Bites Recipe
Introduction
Indulge in these no-bake cookie dough bites that are rich, sweet, and irresistibly soft. Perfect for a quick treat, they combine creamy dough with a smooth chocolate coating for an easy dessert everyone will love.
Ingredients
- 1 stick unsalted butter (softened, use dairy-free for vegan)
- 1/2 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)
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup semisweet or milk chocolate
- 1 tablespoon coconut oil or vegetable oil (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5 minutes to heat-treat it. Let the flour cool completely before using.
- Step 2: In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Step 3: Add the milk and vanilla extract to the creamed mixture and stir gently until smooth.
- Step 4: Gradually fold in the heat-treated flour and salt until a cohesive dough forms.
- Step 5: Stir in the mini chocolate chips evenly throughout the dough.
- Step 6: Roll the dough into 1-inch balls and place them on a tray lined with parchment paper.
- Step 7: Refrigerate the dough balls for about 20 minutes to firm up.
- Step 8: Melt the chocolate and optional coconut or vegetable oil in short bursts, stirring frequently until smooth.
- Step 9: Dip each chilled dough ball into the melted chocolate, coating it fully.
- Step 10: Place the coated bites back on the parchment-lined tray and chill for 15 minutes or until the chocolate has set.
Tips & Variations
- Use dairy-free butter and milk to make this recipe completely vegan-friendly.
- Heat-treating the flour is essential for safety; do not skip this step.
- Add chopped nuts or dried fruit for extra texture and flavor.
- Try using white chocolate or dark chocolate for different taste profiles.
Storage
Store these 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 briefly before serving. Reheat is not recommended as it may melt 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 baking it in the oven before use ensures it’s safe to eat without cooking.
Can I use regular chocolate chips instead of melting chocolate?
For coating, it’s best to use melting chocolate or chocolate chips that melt smoothly when combined with oil. Regular chocolate chips alone may not coat evenly or set properly.
Print
Indulgent No-Bake Cookie Dough Bites Recipe
- Total Time: 40 minutes
- Yield: Approximately 20 cookie dough bites 1x
- Diet: Vegetarian
Description
Indulgent No-Bake Cookie Dough Bites are a delicious and easy-to-make dessert perfect for satisfying your sweet tooth without the need to bake the entire treat. These bite-sized delights combine a safe-to-eat cookie dough center studded with mini chocolate chips, coated in rich, melted chocolate for a decadent finish. Ideal for cozy gatherings, quick snacks, or gifting, this recipe uses heat-treated flour and can be adapted for vegan preferences.
Ingredients
Cookie Dough
- 1 stick Unsalted Butter (softened, use dairy-free for vegan)
- 1/2 cup Light Brown Sugar
- 2 tablespoons Milk (use non-dairy for vegan)
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour (heat-treated)
- 1/4 teaspoon Salt
- 1/2 cup Mini Chocolate Chips
Chocolate Coating
- 1 cup Semisweet or Milk Chocolate
- 1 tablespoon Coconut Oil or Vegetable Oil (optional)
Instructions
- Heat-Treat Flour: Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet and bake it for 5 minutes to ensure it’s safe to eat raw, then allow it to cool completely.
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter and light brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Add milk and vanilla extract to the creamed mixture and mix gently until the ingredients are fully incorporated and smooth.
- Mix in Dry Ingredients: Gradually fold the heat-treated and cooled flour and salt into the wet ingredients until a cohesive dough forms, ensuring not to overmix.
- Fold in Chocolate Chips: Stir in the mini chocolate chips evenly throughout the dough.
- Shape Bites: Shape the cookie dough into roughly 1-inch balls and place them on a parchment-lined tray to prepare for chilling.
- Chill Dough Bites: Refrigerate the shaped dough balls for about 20 minutes to firm up the dough before dipping.
- Melt Chocolate Coating: In short bursts in a microwave or in a double boiler, melt the semisweet or milk chocolate along with the optional coconut or vegetable oil, stirring until the mixture is smooth and glossy.
- Dip Dough Bites: Completely coat each chilled dough ball by dipping it into the melted chocolate, ensuring full coverage.
- Set Chocolate Coating: Place the coated bites back on the parchment-lined tray and chill them in the refrigerator for about 15 minutes, or until the chocolate sets firmly.
Notes
- Heat-treating the flour is essential to make it safe to consume raw without baking the entire cookie dough.
- Use dairy-free butter and milk substitutes to make this recipe vegan-friendly.
- Optional oil in the chocolate melt helps achieve a smoother coating and easier dipping.
- Store the cookie dough bites in an airtight container in the refrigerator for up to one week.
- For a nut-free version, ensure chocolate chips and other ingredients have no cross-contamination with nuts.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cookie dough bites, cookie dough recipe, easy dessert, chocolate covered cookie dough, vegan cookie dough bites, no bake dessert, bite-sized treats
