No-Bake Chocolate Chip Cookie Dough Bites

Chocolate Chip Cookies are my all-time favorite dessert, but the only thing better than chocolate chip cookies - chocolate chip cookie dough! These chocolate chip cookie dough truffles are eggless, easy to make, and will be a new household favorite. 

Not a fan of the texture of raw cookie dough? Never fear, I have a few other recipes you can check out these Crisco Chocolate Chip Cookies or these Chocolate Chip Cookies without Vanilla Extract. If you like to decorate cookies with royal icing, you can give my Cut-Out Chocolate Chip Cookie recipe. 

Disclaimer: This post may contain affiliate links, meaning I may get a small commission if you decide to make a purchase through my links at no cost to you.

Why You'll Love these Edible Cookie Dough Truffles: 

• 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 egg-free 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 semisweet chocolate chips. Top off with some cute sprinkles to fit the occasion and you're all done! 

Ingredients

• Unsalted Butter: This recipe calls for room-temperature butter. I prefer to use unsalted butter because you can control how much salt is added to the recipe. Each brand of salted butter may use a different amount of salt, so to have more control in your baking, I recommend unsalted butter!
• Brown Sugar: Gives a rich, sweet, and nutty flavor. A classic flavor in chocolate chip cookies. 
• Granulated Sugar: Adds sweetness to the dough.
• Heavy Cream: Since there are no eggs, the heavy cream will act as a binding agent for the dough. 
• Vanilla Extract: If you can splurge for pure vanilla extract it is worth it for a stronger vanilla flavor.  
• All-Purpose Flour: You'll need to use heat-treated flour in this recipe since it's a no bake recipe. Uncooked flour can be dangerous as it has been treated to kill germs and bacteria. I'll explain how to make the flour safe to eat below. 
• Salt: For flavor!
• Mini Chocolate Chips: I like mini chocolate chips for this recipe because they are smaller and blend better with the truffle. You can use regular-sized chips, but they will be far more pronounced in flavor than the minis. 
• Melting Chocolate for Drizzle: I like using candy melts because they melt easier and harden completely. 
• Sprinkles: For decoration! 

Instructions

Heat-Treat the Flour 

Just like eggs, it is unsafe to eat raw flour! But no fear, you simply need to heat the flour to 160 degrees to kill any potential bacteria in the flour. I learned this trick from Spoon University. Simply, 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.

Combine Dry Ingredients

In a medium-size mixing bowl, whisk together flour and salt. Set aside. 

Mix your Butter and Sugars

n a large bowl, add your room temperature butter, packed brown sugar, and granulated sugar. With an electric mixer (either hand mixer or stand mixer with the paddle attachment), beat on high for about 2-3 minutes. Continue beating until the mixture is cohesive and light brown in color.

Add in the Wet Ingredients

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.

Form Cookie Dough Balls and Coating with Chocolate

Line a cookie sheet with wax paper or parchment paper. Using a cookie scoop, form dough into 1-inch balls. Approximately 1 tablespoon sized. 

Once you have prepped your cookie dough balls, it is time to melt your chocolate coating. 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 in a microwave-safe disposable piping bag. Add your 1 cup of candy melts (or 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, add to a piping bag or drizzle your cookie dough bites using a spoon.

Tip: Some grocery stores sell pre-bagged chocolate drizzle which would be perfect!

Once the candy coating is melted, drizzle over the dough balls on the baking sheet. There will probably be excess chocolate drip on the sides of each cookie dough truffle. Once the chocolate has hardened, simply break off the excess. 

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. 

Storing

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 these no bake cookie dough truffles. If you try this recipe and love it, I would really appreciate if you can give me a 5 star rating in the recipe card.

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