Chocolate Chip Cookie Dough Bites

Cookie dough bites covered in chocolate in a pile on a plate. The top one has a bite taken.

5 from 6 votes

Chocolate Chip Cookie Dough Bites

Indulge in these homemade Chocolate Chip Cookie Dough Bites, a perfect treat for those who love raw cookie dough but want it safe and easy to eat. They feature a soft, sweet cookie dough center, studded with chocolate chips, and coated in a smooth chocolate shell. Ideal for snacking, parties, or just a sweet treat!

Prep Time20

Cook Time5

Course: Dessert

Cuisine: American

Keyword: Cookie Dough Bites, Edible Cookie Dough

Servings:

Author: Sangeetha

Ingredients

For Cookie Dough:

1⅓ cup all-purpose flour
¼ tsp salt
½ cup butter softened
¾ cup brown sugar packed
2 tsp pure vanilla extract
3 tbsp milk
1 cup chocolate chips

For Chocolate Coating:

2 cups milk or semi-sweet chocolate chips
1 tsp oil

US Customary - Metric

Instructions

Pre-Cook the Flour: To ensure the flour is safe to eat, 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. It should reach an internal temperature of 160ºF.
Make Cookie Dough: Mix butter and brown sugar until creamy. Add vanilla and milk. Stir in pre-cooked flour and salt. Fold in chocolate chips. Chill for 10 minutes.
Form Bites: Roll dough into small balls and place on a lined baking sheet. Freeze for 15 minutes.
Melt Chocolate for Coating: Microwave chocolate chips and oil at 50% power, stirring every 30 seconds, until smooth. Alternatively, use a double boiler: place chocolate and oil in a bowl over simmering water and stir until melted.
Coat Bites: Dip each chilled dough bite into the melted chocolate. Place back on the baking sheet.
Chill to Set: Refrigerate the coated bites until the chocolate sets, about 10 minutes.

Video

Notes

If you have extra chocolate, you can pour it into a small plastic bag and snip a tiny hold in the corner. Drizzle it back and forth over the cookie dough balls to make cute zig-zag lines on them.

You can also sprinkle with sea salt at the end while the chocolate is still wet (it won't stick once the chocolate starts to harden).

Storage: Store in an airtight container in the refrigerator for up to a week. Variations: Try mixing in nuts or using white chocolate chips for a different twist.

Allergy-Friendly Options: For a gluten-free version, use gluten-free flour. Swap out dairy ingredients for plant-based alternatives if needed.

Serving Suggestion: Enjoy these bites straight from the fridge for the best texture and flavor.

Nutrition