These cookie dough bites are SO 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!
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).
2 ¼ cups all-purpose flour
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.
1 cup (2 sticks) unsalted butter, ⅔ cup light brown sugar, ⅓ cup dark brown sugar, ½ cup granulated sugar
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.
¼ cup sweetened condensed milk, 1 ½ teaspoons vanilla extract, ½ teaspoon salt
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.
1 cup 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.
Video
Notes
Storing
Store 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.