Hey fellow cookie dough lovers, if you’ve ever accidentally eaten half a batch of cookies before you’ve even baked them, then today’s Cookie Dough Bites are for you! Unlike traditional cookie dough, this recipe is made with no eggs and I’ll show you how to heat-treat your flour to make it safe to eat. This recipe yields creamy, safe-to-eat cookie dough bites with the classic flavor you know and love.
Cookie Dough Bites
The only thing I love more than a good chocolate chip cookie is that same cookie moments before it heads into the oven. Despite the risk of raw eggs and raw flour, cookie dough has always been my guilty dessert of choice. Today’s recipe is a tribute to that, a safe-to-eat cookie dough bite recipe.
Creamy chocolate chip cookie dough rolled into bite-sized balls, this recipe is super simple to make and so good.
What You Need (& a Surprise Ingredient)
Most of the ingredients that you’ll see in the recipe will be pretty familiar. As with my oatmeal scotchies that I just shared, I like to use a blend of light and dark brown sugar for a deeper flavor. We’ll use unsalted butter and then add salt. No eggs, but a healthy splash of vanilla extract, and of course chocolate chips (because chocolate chip cookie dough is the best kind of cookie dough).
The one ingredient that might be a little unexpected is the sweetened condensed milk. While it isn’t a classic cookie ingredient, it is my secret ingredient for these cookie dough bites.
I modeled this recipe after my edible cookie dough. 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. It’s not surprising that the sugar texture is noticeable, that’s expected of cookie dough since it isn’t baked and the sugars don’t have the opportunity to melt. While it would be almost impossible to entirely eliminate this texture (and I honestly wouldn’t want to or it wouldn’t actually taste like authentic cookie dough!), we can minimize it a bit. I substituted some of the sugar with sweetened condensed milk, which has no grit but still adds the needed sweetness. It helps make the cookie dough bites creamier, subtly fudgy, and absolutely perfect.
Then, of course, there’s the flour.
Heat Treating Your Flour
You probably already know that you shouldn’t eat raw eggs, so naturally we’re leaving those out of these cookie dough bites. Fortunately, this is easy to do without sacrificing much by way of flavor or texture. However, recently raw flour has become a consumption issue as it’s been linked to E. coli. Making cookie dough without flour would present a problem (to say the least!) and 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.
To heat treat your flour, simply spread it evenly on a baking sheet and bake it for about 7 minutes or until its temperature exceeds 165F.
Because the exact amount of flour that you’ll need for today’s recipe can vary a bit, we’ll cook more flour than we actually need, that way we can be sure we have enough for our cookie dough bites.
- Use an electric mixer or stand mixer for this recipe. You will beat the dough on high speed for several minutes to help dissolve the sugar and encourage a creamier texture.
- You may use mini or regular-sized semisweet chocolate chips. Stir in some sprinkles, too, for a fun colorful twist!
- If the dough seems too sticky to roll, let it sit for 10-15 minutes or pop it in the fridge for a bit.
- If desired, drizzle with melted chocolate after rolling.
- Store cookie dough bites in an airtight container. They will keep for several days at room temperature or for a week in the refrigerator.
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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.
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