I always turn to this recipe when I want something sweet, comforting, and effortless. These no-bake cookie dough bites give me everything I crave in a dessert without using the oven. I love the soft, creamy cookie dough center paired with a smooth chocolate coating. It feels indulgent, cozy, and perfect for any time I want a quick homemade treat.
Why You’ll Love This Recipe
I enjoy this recipe because it’s quick, simple, and reliable. I can make it without special equipment, and it fits perfectly into busy days. I like how customizable it is, allowing me to adjust ingredients for dietary needs or flavor preferences. The balance of sweetness and texture always hits the spot, and I appreciate how well these bites store for later snacking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookie dough
1 stick unsalted butter, softened
½ cup light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
¼ teaspoon salt
½ cup mini chocolate chips
For the chocolate coating
1 cup semisweet or milk chocolate
1 tablespoon coconut oil or vegetable oil (optional)
Directions
I begin by spreading the flour on a baking sheet and baking it at 350°F for 5 minutes, then letting it cool completely. In a mixing bowl, I cream the butter and brown sugar until light and fluffy. I stir in the milk and vanilla extract until smooth. Next, I fold in the cooled flour and salt until a soft dough forms. I gently mix in the mini chocolate chips, then roll the dough into small 1-inch balls. I place them on a parchment-lined tray and chill them in the refrigerator for about 20 minutes. While they chill, I melt the chocolate with the oil until smooth. I dip each chilled dough ball into the chocolate, place them back on the tray, and chill again until the coating is fully set.
Servings And Timing
This recipe makes about 12 cookie dough bites.
Prep time is around 30 minutes, cook time for heat-treating the flour is 5 minutes, and chilling time is about 20 minutes. The total time comes to approximately 55 minutes.
Variations
I like adding chopped nuts when I want extra crunch or dried fruit for a hint of tartness. Sometimes I mix in cocoa powder for a richer chocolate flavor or add cinnamon for a warm twist. I can easily make this recipe vegan by using dairy-free butter and non-dairy milk, or gluten-free by swapping in a gluten-free flour blend.
Storage/Reheating
I store these cookie dough bites in an airtight container in the refrigerator for up to one week. When I want to keep them longer, I freeze them for up to two months. I let frozen bites thaw in the fridge before eating, since reheating affects the texture.
FAQs
How Do I Make The Flour Safe To Eat?
I always bake the flour at 350°F for 5 minutes and let it cool completely before using it in the dough.
Can I Freeze These Cookie Dough Bites?
I freeze them often. I chill them first, then freeze them in a single layer before transferring them to a sealed container.
What If My Chocolate Coating Is Too Thick?
I add a small amount of coconut oil or vegetable oil while melting the chocolate to make it smoother and easier to work with.
Can I Adjust The Sweetness?
I reduce the brown sugar slightly or use darker chocolate if I want a less sweet bite.
How Long Do They Stay Fresh?
When refrigerated properly, they stay fresh for about one week. In the freezer, they last up to two months.
Conclusion
This no-bake cookie dough bites recipe is one I come back to again and again. I love how easy it is, how flexible it can be, and how satisfying every bite feels. It’s a dependable dessert that fits perfectly into everyday life and special moments alike.
These No-Bake Cookie Dough Bites are a quick and indulgent treat with a soft, chocolate chip-studded cookie dough center coated in smooth chocolate. Perfect for snacking or sharing, with no oven required.
Ingredients
For the cookie dough:
1 stick unsalted butter, softened
½ cup light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
¼ teaspoon salt
½ cup mini chocolate chips
For the chocolate coating:
1 cup semisweet or milk chocolate
1 tablespoon coconut oil or vegetable oil (optional)
Instructions
Preheat oven to 350°F (175°C). Spread flour on a baking sheet and bake for 5 minutes to heat-treat it. Let cool completely.
In a mixing bowl, cream together softened butter and brown sugar until light and fluffy.
Mix in milk and vanilla extract until smooth.
Fold in cooled, heat-treated flour and salt until a soft dough forms.
Gently stir in mini chocolate chips.
Roll dough into 1-inch balls and place on a parchment-lined tray. Chill for 20 minutes.
Melt chocolate and oil together until smooth.
Dip each chilled dough ball into melted chocolate. Return to tray and chill again until set.
Notes
To make this recipe vegan, use plant-based butter, dairy-free chocolate, and non-dairy milk.
Swap in gluten-free flour blend for a gluten-free version.
Add chopped nuts, dried fruit, cocoa powder, or spices for variation.
If coating chocolate is too thick, thin with a little coconut or vegetable oil.
Store refrigerated for up to 1 week or freeze for up to 2 months.
