Satisfy your cookie dough cravings with these simple no-bake cookie dough bites. If you love sneaking a taste of raw cookie dough, these are for you — they’re safe to eat because they contain no eggs and use heat-treated flour. They take about 10 minutes to prep and use familiar pantry ingredients for a quick, indulgent treat.
This recipe was originally published in May 2021 and has been updated with new images.
When you want dessert fast — no chilling overnight, no baking required — edible cookie dough bites are the perfect solution. This version features mini chocolate chips, but you can easily swap in chopped nuts, sprinkles, or different chips for variety.
Why you’ll love these no-bake cookie dough balls
- Quick to make: about 10 minutes prep. Mix, scoop, and chill briefly.
- Safe to eat: contains no eggs and the flour is heat-treated to eliminate any risk from raw flour.
- Perfect party treat: bite-sized, rich, and indulgent.
- Optional finish: dip in melted dark chocolate and sprinkle with flaky sea salt for an elevated version.
Ingredient notes
Butter: European-style butter (e.g., higher fat content) makes the dough creamier. You can use vegan or dairy-free butter if needed.
Chocolate chips: mini chips work best for these bite-sized cookies but swap for regular chips, white chocolate, or peanut butter chips if you prefer.
Vanilla extract: with so few ingredients, quality vanilla makes a difference.
Nutmeg: a pinch adds a warm, cookie-like undertone.
Flour: all-purpose flour is used here; heat-treat it first to make it safe for eating raw.
Sugar: this recipe uses a combination of granulated and light brown sugar for balanced sweetness and depth.
Step-by-step instructions
Step One — Heat-treat the flour: Preheat the oven to 350°F (175°C). Spread the flour evenly on a baking sheet and bake for 5–10 minutes, then cool completely. This removes any bacteria and makes the flour safe to eat.
Step Two — Cream butter and sugars: In a stand mixer fitted with the whisk or using a hand mixer, beat the room-temperature butter with the light brown and granulated sugars until light and fluffy (about 3–4 minutes). Add vanilla and mix briefly.
Step Three — Add dry ingredients: Reduce the mixer to low and add the cooled, heat-treated flour along with a pinch of nutmeg and the salt. The mixture may seem dry at first.
Step Four — Add milk and mix: Pour in the milk a little at a time until you reach a sticky but scoopable consistency. Fold in the mini chocolate chips. Using a ½ tablespoon scoop or a small cookie scoop, portion the dough and roll into 20 even balls. Place them on a parchment-lined tray and chill in the refrigerator for at least 10 minutes to firm up.
Recipe tips & tricks
- Room temperature ingredients: Bring butter and other refrigerated items to room temperature before starting, but not so warm that the butter is greasy — it should still hold structure for rolling.
- Add milk slowly: Drizzle in the milk a few drops at a time. You may not need the full amount; the dough should be sticky but firm enough to shape.
- Chocolate-dipped option: While the bites chill, melt about 8 ounces of chocolate in 15-second microwave intervals, stirring between each. Dip chilled bites individually, lift with a fork to let excess chocolate drip off, place back on parchment, and finish with flaky sea salt. Chill another 15 minutes to set.
- Substitutions: Swap mini chocolate chips for white chocolate chips, peanut butter chips, chopped nuts, or sprinkles to customize the bites.
Try these no-bake recipes next!
-
Red Velvet Oreo Cheesecake (No Bake)
-
Biscoff Rice Krispie Treats
-
Banana Pudding in a Jar
-
Chocolate Covered Rice Krispie Treats
Have you made this recipe? Please rate it below!
Recipe
No Bake Cookie Dough Bites
Ella Gilbert
Ingredients
- ¾ cup (165 g) unsalted butter, room temperature
- ½ cup (106 g) light brown sugar
- ½ cup (99 g) granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup (146 g) all-purpose flour, heat-treated
- ¾ cup (131 g) mini chocolate chips
- 2 tablespoons whole milk
- Pinch of nutmeg
Weigh your ingredients with a kitchen scale for the best results.
Instructions
- Heat treat your flour: preheat oven to 350°F (175°C), spread flour on a baking sheet, bake 5–10 minutes, then cool completely.
- In a stand mixer, beat butter and both sugars until pale and fluffy (3–4 minutes). Add vanilla and mix.
- Reduce speed and slowly add the cooled flour, nutmeg, and salt. Mix until just combined. Add milk a few drops at a time until desired consistency — err on the side of slightly firm so you can roll the dough.
- Fold in the chocolate chips.
- Scoop ½ tablespoon portions (about 20 bites), roll into balls, place on parchment, and chill in the fridge for at least 10 minutes to firm up.
Notes
I recommend pulling ingredients to room temperature before starting. If you don’t have kosher salt, use half the amount in fine salt terms (1 tsp kosher = ½ tsp fine salt).
Butter: European-style butter will make these richer and creamier.
Storage: Store the bites in an airtight container in the refrigerator for up to 5 days.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Leave a comment below and tag @alpineella on Instagram if you make these — I’d love to see your creations!