There’s something undeniably comforting about sneaking a spoonful of cookie dough while baking. These Chocolate-Dipped Cookie Dough Bites capture that guilty pleasure in a safe-to-eat, perfectly portioned treat. Made without eggs and with heat-treated flour, they deliver all the nostalgic flavor of cookie dough with none of the food safety concerns.
Perfect for satisfying sweet cravings or serving at gatherings, these bite-sized morsels balance the rich butteriness of cookie dough with a decadent chocolate shell. The contrast between the smooth chocolate exterior and the slightly textured, chip-studded interior creates a delightful sensory experience in every bite.
Why You’ll Love This
- No baking required—just mix, shape, dip, and chill!
- Safe to eat with heat-treated flour and no raw eggs
- Customizable with different mix-ins and chocolate coatings
- Make ahead and store in the freezer for whenever cravings strike
- Kid-friendly recipe that’s perfect for family cooking activities
Ingredients
- ½ cup softened unsalted butter
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup heat-treated all-purpose flour
- 2 tablespoons milk
- ¾ cup chocolate chips
- 1 cup chocolate chips (semi-sweet or dark)
- 1 teaspoon coconut oil (optional)
Instructions
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add vanilla extract and salt, mixing until well combined.
- Gradually stir in the heat-treated flour until incorporated. Add milk and mix until the dough comes together with a smooth consistency.
- Fold in ¾ cup of chocolate chips, distributing them evenly throughout the dough.
- Roll the dough into bite-sized balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
- In a microwave-safe bowl, combine 1 cup chocolate chips with coconut oil. Melt in 20-second intervals, stirring between each, until completely smooth.
- Dip each chilled dough ball halfway into the melted chocolate. Return to the lined baking sheet and sprinkle with additional chocolate chips if desired.
- Allow the chocolate to set completely at room temperature or chill in the refrigerator for faster setting. Enjoy!
Tips & Variations
- Substitute almond or oat flour for a gluten-free version (still heat-treat it)
- Add 1/4 cup of crushed pretzels or chopped nuts for extra texture and flavor
- Sprinkle sea salt on top of the chocolate coating while still wet for a sweet-salty contrast
- Use white chocolate or colored candy melts for festive holiday versions
- If dough seems too sticky, add a tablespoon more flour; if too dry, add a teaspoon more milk
- For a richer flavor, brown the butter before using it in the recipe
Serving Suggestions
Serve these cookie dough bites chilled on a decorative platter for parties or gatherings. They pair wonderfully with a glass of cold milk, hot coffee, or even a scoop of vanilla ice cream for an elevated dessert experience.
For a dessert board, arrange these bites alongside fresh berries, small brownie squares, and chocolate-covered pretzels for a variety of sweet treats that will please any crowd.
Notes
- Store in the refrigerator for up to 1 week or freeze for up to 3 months
- Allow frozen bites to thaw in the refrigerator for about 30 minutes before serving
- The chocolate coating should be glossy and snap when bitten into when properly tempered
- Heat-treating the flour is essential for food safety—don’t skip this step
FAQs
Can I make these without heat-treating the flour?
No, raw flour can contain harmful bacteria. Always heat-treat flour by baking it at 350°F for 5-7 minutes before using in no-bake recipes.
Why add coconut oil to the chocolate?
Coconut oil helps thin the chocolate for easier dipping and creates a smoother finish that sets firmly but isn’t too hard to bite through.
Can I use regular-sized chocolate chips instead of mini?
Yes, though mini chips distribute more evenly throughout the small bites. If using regular chips, you might want to roughly chop them first.
My dough balls are melting when I dip them. What’s happening?
Make sure your dough balls are thoroughly chilled before dipping. If they’re still softening too quickly, return them to the freezer for 5-10 more minutes between batches.
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