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.
Ingredients for Cookie Dough Bites
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.
Tips
- 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.
Enjoy!
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Cookie Dough Bites
Ingredients
- 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)
Instructions
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.
Nutrition
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Amy
Do you think I could make these as cookie dough “cake” pops? Put the dough on a stick and dip in chocolate? I usually make a regular cake pop with a cookie dough ball in the center, but am wondering if I could just make the whole thing cookie dough.
Sam
Yes, absolutely! Enjoy 🙂
Elissa Stone
Just decadent! Thanks for a fun, easy and DELICIOUS recipe!
Sam
I’m so glad you enjoyed, Elissa! 🙂
ANNA
Hi,
why not pulverize as most as possible the sugar in a mixer or food processor before adding? And there goes the problem with the sugar crystals…. Or some could melt it in a pot before adding. Or melt it even more until it become caramel, so you have caramel cookie dough …
Sam
Hi Anna! I suppose you could definitely experiment with it, but personally I feel it’s no longer cookie dough without some of the grit 🙂
shanna
Can I leave the edible cookie dough out of the fridge (if I don’t add milk) ?
Sam
Hi Shanna! They will keep for several days at room temperature in an air tight container as the recipe is written. 🙂
Anna
😭😭 I have been DYING to make these but EVERY person in my family hates cookie dough! Even my two year old sister. I don’t understand them 😂 I know if I end up making this I’d be the only one eating it so I’m going to half the recipe.
Sam
😂 That is a good way to exercise self control! I’m impressed. I usually just resign myself to eating all of them. 🤣
Nessa
Thank you, Sam ! Thank you ! You don´t know how your recipe did something magical. My daughter baked them this afternoon with her daddy and they were both so excited ! Your recipe joined them together because we had been having some tough family problems and these days have been hard. I could hear their laughter while they made these from the bathroom ! Thanks for joining my husband and my daughter with your baking ! You don´t know how happy I was watching them ! And at the end, they turned out great ! We did them with white chocolate and they were still delicious ! Thanks for all your recipes ! We love them all ! I am eager to have them for breakfast tomorrow! Yum !
Sugar Spun Run
I am so glad that baking could them closer together and brighten their day, Nessa. Thank you so much for sharing. I hope everyone enjoys them. 🙂
Isabella
Mine came out really soft and they got destroyed when I took them out of the oven. 😭😭😭😭😭😭😭😭😭😭😭😭😭😭 I don’t know why. I mean I added half a cup of butter, not one just to make it less greasy. Also, I put 1 spoonful of condensed milk ? Was that bad ? 😭😭😭 Please tell me what I did wrong and how can I do it better without making it greasy because I don’t want to get fat.
Sam
Hi Isabella, I’m not sure what you mean. You are supposed to cook the flour but not the cookie dough bites once you have combined everything. I would re-read the recipe and follow the instructions (it may be helpful to watch the video as well) and I think you will have better luck next time 🙂
Isabella
Yes ! I am such a dummy lol. I wasn´t supposed to bake the cookie bites right ?That´s why it got destroyed and the measures weren´t the ones you had put. Ohhhhhhhh. I think I need some glasses lol. Well, I tried them again , following each word you said and they came out delicious and safe to eat, and creamy,,and just splendid ! Thanks so much for your recipe and your help ! They were delishhhhhhhh
Sam
🤣It happens, but I am glad you were able to enjoy them. 🙂
Judy mcfadden
these were totesss my goatzzzz
Sugar Spun Run
I am glad that you enjoyed them, Judy! 🙂
Carol
Do you think these could be made ahead and frozen for later use?
Sugar Spun Run
That should be fine, Carol! 🙂
Alan
This is a fun recipe, thank you for sharing. I ended up using all the flour. Thank you for the videos, they’re very helpful.
Sugar Spun Run
I am so glad that you enjoyed the cookie dough bites, Alan, and that you found the video helpful. Thanks for trying my recipe and for commenting. 🙂
Tiffany
I’m so excited to try these! As for your complaints about the grit of the other cookie dough, that’s one of the best parts:) Thank you!
Sugar Spun Run
I hope that you love them, Tiffany! Keep me posted on how they turn out! 🙂
BRIGITTE Couture
Oh my! I’m so happy we’re down to one buckeye ball so I get to make those now 😋!
Sugar Spun Run
HOORAY! The perfect excuse to make these cookie dough bites for sure, Brigitte! I hope that you love them just as much as the buckeyes! 🙂
Tracy Gabriele
Can I make these a day ahead and store in the fridge? I want to make them for my in-laws’ 50th anniversary.
Sam
Hi Tracy, yes they can be made a day in advance. Enjoy!