Chocolate Chip Cookies are my all time favorite dessert – the only thing better than chocolate chip cookies: Chocolate chip cookie dough! These are cookie dough bites are eggless, an easy recipe to make, and a perfect treat for all occasions.
Why Make these Chocolate Chip Cookie Dough Bites?
- These edible cookie dough bites are easy to make. They use basic ingredients you would use for chocolate chip cookies and require no other supplies you wouldn’t have around in your average kitchen.
- These cookie dough truffles are quick to make! If you need to whip up a quick sweet treat, the total time to make these is about 30 minutes. Since they are a no-bake cookie dough bite, this cuts down the time to make them dramatically. Also, I like to drizzle these with melted chocolate instead of dipping them because it looks pretty (and takes SO much less time).
- They are eggless! Not that raw eggs in cookie dough stop me from devouring it, BUT I can eat these cookie dough balls guilt-free.
- You can decorate them to fit any occasion. I used colored candy melts to drizzle – but you could use dark chocolate, milk chocolate, white chocolate, or any color of candy melts. Then you can top it off with any kind of fun sprinkles!
Ingredients You’ll Need to Make these Chocolate Chip Cookie Dough Bites
- Unsalted Butter (room temperature)
- Brown Sugar (packed)
- Granulated Sugar
- Heavy Cream
- Vanilla Extract
- All-Purpose Flour (Microwaved)
- Mini Chocolate Chips
- Melting Chocolate for Drizzle
How to Make the Cookie Dough – With No Raw Eggs!
Prep your Flour
Just like eggs, flour is unsafe to eat raw! But no fear, you simply need to heat the flour up to 160 degrees to kill any potential bacteria in the flour. I learned this trick from Spoon University. Microwave your flour until it reaches 160 degrees, checking with a candy thermometer If you do not have a candy thermometer, microwave 1 minute and 15 seconds on high, stirring every 15 seconds.
In a medium-size mixing bowl, whisk together flour and salt.
Mix your Butter and Sugars
In a large bowl, add your room temperature butter, packed brown sugar, and granulated sugar. Using a hand mixer (or stand mixer), beat on high for about 2-3 minutes. Continue beating until the mixture is cohesive and light brown in color.
Add in the vanilla and heavy cream and continue to beat the mixture until fully combined. Using a spatula, scrape the side of the bowl to incorporate all ingredients.
Add Your Flour Mixture
Slowly add the dry ingredients, about ½ cup at a time, and beat on low-medium speed until the mixture comes together to look like dough. Add the mini chocolate chips and beat on high for about 15 -20 seconds or until they are fully incorporated.
Drizzling Cookie Dough Bites with Melted Chocolate
Line a cookie sheet with wax paper or parchment paper. Using a cookie scooper, make little cookie dough balls and line them on the baking sheet. You can make them any size you would like, but I typically make mine into bite-size balls, about 1 large tablespoon.
Once you have prepped your cookie dough balls, it is time to melt your chocolate. I prefer to use candy melts because they are SO much easier to melt than chocolate chips. There are two different methods I have used to melt and drizzle the chocolate.
My favorite (and in my opinion the easiest) method is melting the candy melts in a microwave safe disposable piping bag. Add your 1 cup of candy melts (or other chocolate) to the piping bag and secure the end in a knot. Microwave for 60 seconds at 50% power – remove the piping bag and knead with your hands. Continue microwaving the candy melts in 30-second increments at 50% power, kneading between each session, until the candy is fully melted. Now all you need to do is cut a small tip at the end of the bag and begin drizzling your cookie dough bites!
If you don’t have microwave-safe piping bags available, you can also melt the candy wafers in a microwave-safe bowl. Microwave for 60 seconds at 50% power and then in 30-second increments at 50% power until fully melted. Stir very well between each microwave session. Once the candy is melted you can either add to a piping bag or drizzle your cookie dough bites using a spoon.
Some grocery stores sell pre-bagged chocolate drizzle which would be perfect!
As candy melts tend to harden quickly, I like to drizzle about 3-4 bites at a time and then add sprinkles so they will stick to the melted chocolate.
This recipe will yield about 48 cookie dough bites if you make them around 1 large tablespoon. However, sometimes I get less than that because one of my favorite snacks is cookie dough, so I may indulge a bit before I roll out the balls!
Storing Chocolate Chip Cookie Dough Bites
Once the chocolate has hardened, you can store them in an airtight container. You will need to keep them in the refrigerator when you are not serving them – they will stay fresh for about 7-10 days. You can also freeze them for several months so you can always get your cookie dough fix when you need it!
I hope you enjoy this Cookie Dough Bite Recipe. If you want to try another edible cookie dough recipe, check out my Snickerdoodle Cookie Dough Truffle Recipe! If you make this recipe, please share with me on social media.
No-Bake Chocolate Chip Cookie Dough Bites
- 1 Cup Unsalted Butter (230g)
- ½ Cup Brown Sugar (125g)
- ¼ Cup Granulated Sugar (50g)
- ½ Cup Heavy Cream
- 1 Tsp Vanilla Extract
- 2½ Cups All-Purpose Flour (315g)
- ¼ Tsp Salt
- ¾ Cup Mini-Chocolate Chips (135g)
- 1 Cup Candy Melts (or Chocolate for Drizzle) (or whichever kind of chocolate for select for drizzle)
- ⅛ Cup Sprinkles
- In a large bowl, combine softened butter, packed brown sugar, and granulated sugar. Using a hand mixer (or a stand mixer), beat for 2-3 minutes on high until all ingredients are well mixed.
- Add the heavy cream and vanilla to the butter and sugar mixture. Continue to beat on medium-high until it is fully incorporated.
- Make sure you heat up your raw all-purpose flour to reach 160° to kill any potential bacteria. Microwave flour on high until it reaches the temperature. A good gauge would be 1 minute and 15 seconds on high, stir every 15 seconds.
- In a separate bowl, whisk together the all-purpose flour and salt. Beating on low, add ½ cup of flour at a time, mixing well between each addition. Once the mixture begins to form a dough, add in the mini-chocolate chips and beat on high for 15-20 seconds to mix them throughout.
- Line a cookie sheet with wax paper or parchment paper. Using a cookie scoop or spoon, make small cookie dough balls about 1 large tablespoon each. Roll them with your hands if you want to get a smooth finish.
- Melt the candy melts or other chocolate in a microwave-safe piping bag (or a bowl). Start by microwaving for 60 seconds at 50% power. Remove the bag and knead the chocolate (or if using a bowl, stir well). Continue this process in 30 second increments at 50% power until the chocolate is melted and smooth.
- Cut a small hole a the tip of the piping bag. Drizzle the chocolate over the cookie dough balls. After you coat about 3-4 balls, top with sprinkles before the chocolate hardens. If you don't have a piping bag, you can drizzle with a spoon as well.
- Once the cookie dough bites have hardened, serve and enjoy!