These Cookie Dough Bites are easy to make and completely safe to eat! My recipe uses a sneaky secret ingredient for creamy cookie dough that tastes and feels just like the real thing. Recipe includes a how-to video!
Edible & Adorable Cookie Dough Balls
If you’ve been known to sneak a spoonful (or more!) of dough or two when making chocolate chip cookies, this recipe is for you. These cookie dough bites taste just like the real thing, but they are safe to eat, thanks to heat treated flour and no eggs. You’ll love how creamy and authentic they taste–plus they’re super easy to make too!
The creaminess in this recipe comes from an unexpected but game changing ingredient: sweetened condensed milk. While it isn’t a classic cookie ingredient, it is my secret ingredient for these bites.
I modeled this recipe after my edible cookie dough, and one of the biggest complaints I’ve received about that recipe is that people don’t seem to like the subtle grit from the sugar. While this texture is actually typical of real cookie dough (the sugars don’t have the opportunity to melt without baking), I still heard the complaints.
It would be almost impossible to entirely eliminate this texture, but we can minimize it a bit by substituting some of the sugar for sweetened condensed milk. The end result is super satisfying and authentic–you won’t be able to stop eating them!
What You Need
This recipe uses just nine ingredients, most of which you’ll already have on hand. Here are the most important ones:
- Flour. We’ll start by adding 2 cups of flour and add the additional ¼ cup as needed. Before we add the flour though, we’ll be baking it to make sure it’s safe to eat. I explain this in more detail below!
- Sweetened condensed milk. Sweetened condensed milk has no grit (like sugar) but still adds sweetness. It also helps make the bites creamier, subtly fudgy (think my cookie dough fudge!), and absolutely perfect. We’re only using ¼ cup today, but if you’re looking to use up your whole can of condensed milk, you can use the rest to make my chocolate chip cookie brittle or thin & crispy chocolate chip cookies.
- Sugar. I like to use a blend of granulated, light, and dark brown sugar for a deeper flavor.
- Chocolate chips. You may use mini or regular-sized semisweet chocolate chips. Sprinkles would also be a great addition!
SAM’S TIP: Use an electric mixer or stand mixer for this recipe. You need to beat the dough on high speed for several minutes to help dissolve the sugar and encourage a creamier texture, and you simply can’t do this by hand.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Why Heat Treat Flour?
You probably already know that you shouldn’t eat raw eggs, so naturally we’re leaving those out of this recipe. What many people don’t know is that consuming raw flour has been linked to E. coli.
Making cookie dough without flour would be a bit tough, so rather than trying to leave it out, we’re simply going to cook the flour by itself to heat treat it and eliminate any chance of E. coli.
I use this technique in several of my other cookie dough recipes, like my cookie dough frosting. We’ll simply scatter our flour over a lined baking sheet, bake it for a few minutes, and let it cool. That’s it!
SAM’S TIP: Let your flour cool COMPLETELY before you add it to your dough! If your flour is too hot, it will melt your sugars and butter and make a huge mess. Have patience (I know how hard that is when cookie dough is involved!)!
How to Make Cookie Dough Bites
- Heat treat your flour – Bake your flour on a lined cooke sheet for 7 minutes at 350F, then let it cool completely.
- Cream the butter and sugars – Beat the butter and sugars until well combined, then mix on high speed for one minute.
- Add the flavoring – Stir in the condensed milk, vanilla, and salt, then beat on medium high for another few minutes.
- Stir in the flour – Gradually add 2 cups of the flour into the bowl. Add the remaining flour 1 tablespoon at a time as needed until the dough is manageable.
- Add the chips and roll! Stir in the mini chocolate chips, then roll the dough into balls.
SAM’S TIP: If the dough still seems too sticky to roll after adding all of the flour, let it sit for 10-15 minutes or pop it in the fridge for a bit to let the butter re-solidify.
Frequently Asked Questions
Store your bites in an airtight container where they will keep for several days at room temperature or for a week in the refrigerator. You can also freeze your cookie dough balls for several months.
You could, but I’d recommend using my cookie dough pops recipe instead, since it was designed to be stable enough to be served on a stick and dipped in chocolate.
Yes! Since we aren’t using any eggs and since we’re heat treating our flour, these this recipe is generally safe to eat.
Want to take your cookie dough balls to the next level? Drizzle them with melted chocolate after rolling–yum!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Cookie Dough Bites
- 2 ¼ cups all-purpose flour (280g)
- 1 cup (2 sticks) unsalted butter (226g)
- ⅔ cup light brown sugar firmly packed (133g)
- ⅓ cup dark brown sugar firmly packed (65g)
- ½ cup granulated sugar (100g)
- ¼ cup sweetened condensed milk (60ml)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup mini chocolate chips (170g)
To Heat Treat Flour
- Preheat your oven to 350F (175C). Line a cookie sheet with parchment paper and pour flour evenly over the parchment. Once oven has preheated, transfer flour to center rack and bake for 7 minutes (flour temperature should exceed 165F to eliminate risk of E.coli).
- Remove flour from oven and allow to cool completely.
- Meanwhile, cream together butter and sugars using an electric mixer or stand mixer. Beat until creamy and well-combined. Scrape the sides of the bowl and beat on high speed for one minute.
- Add condensed milk, vanilla extract, and salt. Stir until combined, scrape the sides of the bowl again, and gradually increase speed to medium-high and beat another 1-3 minutes.
- Once flour has cooled, measure out ¼ cup (30g) and set aside. Gradually stir remaining 2 cups (250g) into butter/sugar mixture until combined. If texture isn't firm enough to roll, add remaining flour from the reserved ¼ cup, 1 Tablespoon at a time, but only as much as is needed. Discard any extra/unneeded flour.
- Stir in mini chocolate chips.
- Scoop cookie dough by 2-teaspoon-sized scoops and roll between your palms to form a smooth ball. If the dough is too greasy you can add additional flour, or I recommend waiting 10 minutes or even refrigerating the dough for 10 minutes. Since the butter is warm from being beaten so much the dough will seem softer than it really is, allowing it to sit for 10 minutes or so usually helps to firm up the dough and make it easy to roll.
StoringStore in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.