No Bake Cookie Dough Bites

These no bake cookie dough bites are perfect bite-sized treat for when you're craving something sweet! They're dipped in chocolate, fun to make, and freezer-friendly!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 1

Cook Time 30

Total Time 1 30

Servings balls

Calories 227kcal

Author Gabby

Equipment

hand mixer or Standing Mixer
Baking Sheet

Ingredients

¾ cup butter, softened (vegan or regular)*
½ cup light brown sugar
½ cup granulated sugar
¾ Tablespoon vanilla extract
½ teaspoon salt
1½ cup + 3 Tablespoons all-purpose flour
2 tablespoon milk (vegan or regular)
½ cup vegan mini chocolate chips (semisweet) (or regular chocolate chips)
15 oz chopped dark or semisweet chocolate
5 teaspoon coconut oil (or other neutral oil) (SEE NOTES)

US Customary - Metric

Instructions

To heat treat the flour*, preheat the oven to 350°F and spread it evenly onto a baking sheet. Once the oven is heated, bake the flour for 5 minutes then remove and let cool completely.
In the bowl of a standing mixer or hand mixer, beat together the butter and both sugars for 1-2 minutes. Add in the vanilla and mix again.
Pour in the flour and salt, then mix. The dough will be crumbly at this stage. Add in the milk and mix the dough until combined.
If it's too wet, add in 1-2 tablespoons more flour. If it's too crumbly, add 1-2 tablespoons more milk. Stir in the mini chocolate chips.
Line a baking sheet with parchment paper and make 2 tsp-sized balls of dough. Place them on the baking sheet and put in the freezer for 30 minutes.
After 30 minutes, place the chopped chocolate and coconut oil into a microwave-safe bowl.
Microwave for 20 seconds, stir, then microwave again for 15 seconds. Repeat at 15 second intervals, stirring again between each time until the chocolate is fully melted.
Remove the cookie dough bites from the freezer and use a fork to dip them in the chocolate until covered, then place them back on the prepared baking sheet.* (SEE NOTES)
At this point, you can sprinkle any additional toppings onto the cookie dough while the chocolate is still wet if desired.
Place the tray with the chocolate covered cookie dough back into the fridge for around 20 minutes, or until the chocolate has set.

Video

Notes

Heat Treating Flour: Heat treat the flour to kill any bacteria that could be in the flour - this ensures that the cookie dough is safe to eat.

Butter: If you aren't dairy free or vegan, you can easily use regular butter, milk, and chocolate in this recipe instead of the vegan alternatives!

Dipping the Cookie Dough: The easiest way I've found to dip the dough in chocolate is to scoop the bites with the fork (instead of stabbing the fork into the dough) and gently roll them around in the bowl of melted chocolate. It's a bit messy but fun!

Optional Toppings: You can use crushed Oreos, rice krispie treats, finely chopped peanuts, or other toppings. Just sprinkle them onto the dough while the chocolate is wet, or place the toppings into a separate bowl and dip the chocolate covered dough in the bowl.

Coconut Oil: If you find that your melted chocolate is too thick to work with, you can add a tiny bit more oil (⅛ teaspoon at a time) to the chocolate and stir. Be careful not to add too much!

Storage Instructions: Store the cookie dough bites covered in the fridge for up to 5 days. You can freeze them in an airtight container or ziploc bag and eat them straight out of the freezer too.

This recipe was modified for improvement and updated in July, 2022.

Nutrition