Cookie Dough Bites are small bite-sized balls of edible, eggless cookie dough covered in chocolate. These little Cookie Dough Bites are fast, easy and totally safe to eat! Perfect for kids, pregnant women and everyone in between!
Cookie Dough Bites
Cookie Dough Bites have got to be one of my favorite treats! I love taking them to parties or get togethers. They are unique, I never have to worry about being the fifth kind of brownie or the second person to bring sugar cookies. 😉
Sometimes they don’t ever even become bites and I just end up with eggless cookie dough and eat it by the spoonful. If that happens to you, just know that you are in good company. I will not judge.
One of the many reasons I love Cookie Dough Bites is the fact that they are totally and completely safe to eat. Kids, pregnant, ANYONE can feel comfortable eating these! I am not an eat-raw-cookie-dough kind of person. My dad got eColi when I was probably 5 or 6 years old and I can honestly say I haven’t eaten raw cookie dough since. That kind of thing can just freak you out!
Eggless cookie dough bites are definitely my best friend. They keep well for a really long time in the fridge/ freezer so I can literally have a little bite of cookie dough whenever I want. Yes, life is that good, my friends.
How to make Cookie Dough Bites- Eggless Cookie Dough Balls
There are two main steps in making cookie dough bites. First, the eggless cookie dough and then second, dipping them in chocolate.
You’ll use the same method in making the egg free cookie dough that you would use while making regular chocolate chip cookies.
First the butter and sugars are creamed. Next, vanilla and some milk go in and then it is creamed again until light in color and very fluffy. (The milk is the egg substitute. Since we are not baking, we are just substituting liquid (milk) for liquid (egg).
Next, the flour and salt are incorporated before the mini chocolate chips are added at the end.
Use a teaspoon measuring spoon to scoop and roll the dough. Arrange on a cookie sheet and then pop in the freezer for 10-15 minutes. This will make dipping the cookie dough balls in chocolate much easier! 
Cookie Dough Bites- Dipping in melted chocolate
While the Cookie Dough Bites are in the freezer, it is the perfect time to get the chocolate melted! I usually just use chocolate chips, but you can use dipping chocolate if you’d like.
I prefer milk chocolate chips but if you want to use semi-sweet or even dark chocolate, be my guest!
Melting the chocolate can be done a few different ways. First, in the microwave. Place the chocolate chips and 1 tsp of crisco or vegetable shortening in a microwave safe bowl. (The crisco helps the chocolate set back up again once melted) Microwave in 30 second intervals, stirring after every 30 seconds until melted through. Once melted, use a fork and quickly dip each chocolate ball into the chocolate and then transfer to a silicone or parchment paper lined cookie sheet to dry.
My preferred method of melting chocolate uses my Instant Pot, though. I use my Instant Pot as a double boiler, with boiling water in the liner with my chocolate chips in a glass bowl on top of the liner. The boiling water will melt the chocolate chips like a dream! The best part is, turn your Instant Pot onto the keep warm setting and keep your chocolate nice and melted for as long as you need to!
Melt the chocolate chips along with a tsp of crisco or vegetable shortening in the Instant Pot, if this is your preferred method. Heat 1-2 cups of water in the Instant Pot on the saute setting. Place the glass bowl on top with the chocolate chips and crisco in it. Stir until the chocolate is extremely smooth.
Drop the cookie dough balls one by one into the chocolate. Use a fork to cover the cookie dough ball with chocolate and then carefully lift the cookie dough bite out of the chocolate, gently tap the fork on the side of the bowl to remove the excess chocolate. Arrange the covered cookie dough bites on a silicone or parchment paper lined cookie sheet.
The chocolate will set up at room temperature, it just may take a while depending on the room temperature. I don’t tend to have a patient bone in my body, so I toss them in the fridge for 10-15 minutes or until they are set up.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
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Cookie Dough Bites
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 2 cups chocolate chips
- 1 tsp crisco/vegetable shortening
Instructions
- Cream together the butter and sugars.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour and salt until combined.
- Stir in the chocolate chips.
- Use a teaspoon measuring spoon to scoop and roll the dough into balls. Roll all of the dough into balls, arrange on a cookie sheet.
- Freeze the cookie dough balls for 10-15 minutes.
- While the cookie dough is in the freezer, melt the chocolate chips and crisco until smooth. (Either in the microwave stirring every 30 seconds or with the Instant Pot using the double boiler hack. See post above for more info on that.)
- Drop the frozen cookie dough balls one by one the melted chocolate. Use a fork to cover the cookie dough bite with chocolate and then scoop out of the chocolate and arrange on a silicone or parchment paper lined cookie sheet.
- Refrigerate until the chocolate is set.
- Store in the fridge.
- Keeps well in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
Cookie Dough Bites
Cookie Dough Bites are small bite-sized balls of edible, eggless cookie dough covered in chocolate. These little Cookie Dough Bites are fast, easy and totally safe to eat! Perfect for kids, pregnant women and everyone in between!
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Ingredients
- 1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 2 cups chocolate chips
- 1 tsp crisco/vegetable shortening
Instructions
- Cream together the butter and sugars.
- Add the vanilla and milk. Combine thoroughly.
- Mix in the flour and salt until combined.
- Stir in the chocolate chips.
- Use a teaspoon measuring spoon to scoop and roll the dough into balls. Roll all of the dough into balls, arrange on a cookie sheet.
- Freeze the cookie dough balls for 10-15 minutes.
- While the cookie dough is in the freezer, melt the chocolate chips and crisco until smooth. (Either in the microwave stirring every 30 seconds or with the Instant Pot using the double boiler hack. See post above for more info on that.)
- Drop the frozen cookie dough balls one by one the melted chocolate. Use a fork to cover the cookie dough bite with chocolate and then scoop out of the chocolate and arrange on a silicone or parchment paper lined cookie sheet.
- Refrigerate until the chocolate is set.
- Store in the fridge.
- Keeps well in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
Judy B says
Have been reading about not eating raw flour lately. Do you “roast” the flour first just “go with it”?
Kera says
We don’t use vegetable shortening or crisco. Do you think another oil such as coconut oil would work? Thanks!
karlibitner says
Coconut oil would definitely work!! 🙂
karlibitner says
Hi Judy- If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.
JudyB says
Thanks so much for taking the time to reply. Appreciate it, as well as your recipes.
Kelsie says
Can I use any type of oil to help with melting chocolate? And also does this only make a total of 12 balls? Wasn’t sure if that’s what servings meant.
Karli Bitner says
Hi Kelsie- it needs to be either a crisco/shortening or coconut oil. Vegetable won’t help the chocolate set back up. And 12 servings, each serving is made up of quite a few little bites.
Towanda says
I see that you recommend storing the finished treat in the refrigerator. Is this only for better firming and texture preference? What is the life if left out at room temp?
Karli Bitner says
Towanda- This is definitely for firming and texture preference as well as to keep them from spoiling. There is a little bit of milk in the recipe, but the amount of sugar in the recipe should stabilize the small amount of milk for a handful of hours with it being safe to eat. I would recommend storing the bites in the fridge until ready to serve and then placing them back in the fridge to store.