Last Updated on March 30, 2023
If you’re looking for quick and delicious cookie dough bites, then look no further! They take little time to prep, require no eggs and also use treated flour to ensure they’re as safe as can possibly be. Whether you’re looking for a tasty snack or a treat for an occasion, these cookie dough bites are ideal. Let’s take a closer look at how to make them.
What Are Cookie Dough Bites?
While you may immediately think of the popular candy owned by Taste of Nature. But the cookie dough bites we’re going to be looking at are simply small balls of edible cookie dough. There’s no need to bake them, and they take just a few minutes to prepare.
Ingredients in cookie dough bites
Here are a few notes about the ingredients we’ll be using in this recipe.
1. Chocolate chips. You can choose to use regular-sized chocolate chips, but I’ve found mini ones work best for this, due to their size.
2. Flour. Other flours may work (as long as they’re heat treated), but I’ve found that all-purpose flour makes for the best cookie dough bites.
3. Sugar. You can choose to use one type of sugar (just use one cup of one type of sugar, instead of 1/2 cup of each), but white and light brown work best together.
4. Butter. If you’re adjusting for a vegan-friendly recipe, vegan butter will work just fine. You can also use salted butter instead of unsalted if you’d like a slightly less sweet cookie dough bite.
5. Salt. Omit this ingredient if you’re using salted butter.
6. Nutmeg. Just a sprinkle of nutmeg heightens the flavor, but this is optional.
7. Vanilla extract. Most baking recipes taste better with vanilla extract, and this one is no different!
Nutritional information of cookie dough bites
Each cookie dough bite contains the following nutritional value:
Calories: 159
Carbohydrates: 20g
Fat: 9g
Saturated Fat: 5g
Protein: 1g
Sodium: 124mg
Fiber: 1g
Sugar: 15g
Recipes for Cookie Dough Bites
We’ll be looking at a few simple recipes today, from chocolate-covered dough bites to traditional cookie dough bites.
1. Edible No-Bake Cookie Dough Bites Recipe
Equipment
- Hand or stand mixer
- Parchment paper
- Cookie dough scoop
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 cup of all-purpose flour
- 3/4 cup of unsalted butter (regular or vegan) at room temperature
- 1/2 cup of light brown sugar
- 1/2 cup of white granulated sugar
- 3/4 cup of mini chocolate chips (milk, dark or white)
- 2 tablespoons of whole milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of salt (omit if using salted butter)
- sprinkle of nutmeg
Now all you need to do is:
Step 1: Treat your flour
Before you begin, it’s important to heat treat your flour to avoid becoming potentially ill from raw flour. To do this, spread your flour onto a baking sheet and place it into an oven for around 5 minutes at 350F. Remove from oven and leave to cool.
Step 2: Cream butter and sugar
Grab a bowl and add the following ingredients: granulated sugar, light brown sugar, and unsalted butter (make sure it is at room temperature). Using a stand mixer, beat for a few minutes until the mixture becomes fluffy. Once fluffy, add your vanilla and evenly distribute.
Step 3: Add the salt
Add the salt to the flour and mix until evenly distributed.
Step 4: Add the remaining ingredients
Change the stand mixer to a low setting and gradually add nutmeg (optional), and treated flour. Keep mixing until well combined, then slowly add the milk until you have a dough-like consistency. You can then fold in the mini chocolate chips.
Step 5: Mold cookie dough bites
Using around 1/2 tablespoon of mixture, make balls with your hands (or you can use a cookie dough scoop if you’d prefer) and transfer the balls onto a baking sheet lined with parchment paper.
Step 6: Chill the balls
Now place the balls into your fridge and leave for around 15 minutes to allow them to firm up. You should have around 15 balls. Serve and enjoy!
No Bake Cookie Dough Bites Recipe
Equipment
- Parchment paper
- Cookie dough scoop
Ingredients
- 1 cup all-purpose flour
- 3/4 cup unsalted butter regular or vegan
- 1/4 cup light brown sugar
- 1/4 cup white granulated sugar
- 3/4 cup mini chocolate chips milk, dark or white
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 tsp salt (omit if using salted butter)
- sprinkle of nutmeg
Instructions
- Before you begin, it’s important to heat treat your flour to avoid becoming potentially ill from raw flour. To do this, spread your flour onto a baking sheet and place it into an oven for around 5 minutes at 350F. Remove from oven and leave to cool.
- Grab a bowl and add the following ingredients: granulated sugar, light brown sugar, and unsalted butter (make sure it is at room temperature). Using a stand mixer, beat for a few minutes until the mixture becomes fluffy. Once fluffy, add your vanilla and evenly distribute.
- Add the salt to the flour and mix until evenly distributed.
- Change the stand mixer to a low setting and gradually add nutmeg (optional), and treated flour. Keep mixing until well combined, then slowly add the milk until you have a dough-like consistency. You can then fold in the mini chocolate chips.
- Using around 1/2 tablespoon of mixture, make balls with your hands (or you can use a cookie dough scoop if you’d prefer) and transfer the balls onto a baking sheet lined with parchment paper.
- Now place the balls into your fridge and leave for around 15 minutes to allow them to firm up. You should have around 15 balls. Serve and enjoy!
Notes
Nutrition
2. Chocolate-Covered Cookie Dough Bites Recipe
Equipment
- Hand or stand mixer
- Parchment paper
- Cookie dough scoop
Ingredients
For this recipe, you’ll need the following ingredients:
- 1 cup of all-purpose flour
- 1 cup of light brown sugar
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter
- 1/2 cup of mini chocolate chips
- 1/2 cup of toasted pecans
- 2 tablespoons of heavy cream
- 10oz of melting chocolate
- 1 teaspoon of vanilla extract
Now all you need to do is:
Step 1: Treat your flour
As previously mentioned, you need to heat treat your flour before using it. Spread your flour onto a baking sheet and place it into an oven for around 5 minutes at 350F. Remove from oven and leave to cool.
Step 2: Cream sugar and butter
Grab a bowl and add the light brown sugar and unsalted butter. Use a stand mixer to mix for a few minutes, or until fluffy and pale in color. At this point, you can add the following ingredients: vanilla extract, heavy cream, and salt. Mix for a further minute.
Step 3: Add the remaining ingredients
Step 4: Make the dough bites
Form the bites into balls that are around an inch in size. You can use a cookie dough scoop to do this if you’d prefer. Place balls onto a baking tray lined with parchment paper and chill in the freezer for at least 30 minutes.
Step 5: Melt your chocolate
Step 6: Storage
Additional Information About Cookie Dough Bites
Our first recipe makes around 15 cookie dough bites; you should have one per serving.
Preparation: 10 minutes
Baking time: 5 minutes (heat treat the flour)
Resting time: 15 minutes (in the fridge)
Total time: 30 minutes
Serving size: 15 cookie dough bites
Our second recipe makes around 30 mini cookie dough bites; you should have one per serving.
Preparation: 10 minutes
Baking time: 5 minutes (heat treat the flour) and 2 minutes (in the microwave)
Resting time: 30 minutes (in the fridge)
Total time: 47 minutes
Serving size: 15 cookie dough bites
Storage Tips
For best results, these cookie dough bites should be kept in the refrigerator. They should be stored in an airtight container. When stored this way, they’ll last up to 5 days.
Why is This Raw Cookie Dough Safe to Eat?
Some types of no-bake cookie dough aren’t safe to eat. However, this one is safe to eat because it contains no raw eggs. While raw flour can also be an issue, we have heat-treated it, which means it’s completely safe.
How Else Can I Decorate Edible Cookie Dough Bites?
Another way to decorate your cookies is by dipping them into melted chocolate and then allowing them to dry on parchment paper. Or if you’d prefer less coverage, you can drizzle the melted chocolate over the top.
Is This the Same as Regular Cookie Dough?
No, the cookie dough in this recipe is slightly different. Typical cookie dough contains raw eggs and untreated flour. As this kind of cookie dough is usually baked, it doesn’t matter too much as the bacteria from the eggs and flour will be killed by the heat of the oven. However, our recipe contains no eggs and contains heat-treated flour, which is as safe as possible. Nowadays, most eggs from grocery stores have already been pasteurized. If so, this means they’re also safe to eat raw and will not contain E. coli.
Conclusion
I hope this post has helped you learn how to make cookie dough bites! They’re quick, great for sharing, and the perfect treat! Do you have any other cookie dough bite recipes you’d like to share? If so, please feel free to let us know in the comments below. And remember, sharing is caring!
FAQs
How to Make 1 Inch Cookie Dough Balls?
If you're presenting your cookie dough bites, you'll want them to be uniform in size. If this is the case and you're making 1-inch dough balls, you should use a #60 scoop. This will make the perfect-sized bites. Or you can use a tablespoon, which usually equates to around 1 inch in size.
Do Cookie Dough Bites Have to be Refrigerated?
As long as your cookie dough bites do not contain eggs, there is no real reason why they need to be refrigerated. However, if you like your dough bites quite firm, I suggest storing them in an airtight container in the fridge. For a softer cookie dough bite, store it in an airtight container at room temperature.
How Do You Make the Perfect Dough Ball?
The easiest way to do this is with a cookie dough scoop. Using a scoop ensures that each ball is uniform in size, as well as ensuring that they're smooth and round too. When it comes to making dough bites, consistency is paramount to making the perfect balls.
What Size Cookie Scoop is For 2 Inch Balls?
For 2-inch balls, you should use a #20 cookie dough scoop. When using the scoop, be sure that you're consistent with scooping to ensure they're all the same shape and size.
