Chocolate Covered Cookie Dough Bites

My recipe for chocolate covered cookie dough bites turns edible chocolate chip cookie dough into easy no-bake candy with a snappy chocolate shell. The egg-free cookie dough centers are studded with chocolate chips, with rich brown sugar and vanilla flavor. Dip the bite-size balls in melted chocolate, add sprinkles if you like, and you have a small batch of homemade cookie dough bites for holidays, parties, or stashing in the fridge.

When I made my edible chocolate chip cookie dough, I actually had these chocolate covered bites in mind. Don’t get me wrong, I love to eat cookie dough, but the chocolate shell is what I crave. If you’ve made my chocolate chip cookies, you already know how much I love the snap of chocolate once it sets.

The soft centers start with my small batch dough made with heat-treated flour and no eggs — it’s cookie dough specifically made for eating without baking. And if the bites need to be gluten-free, use my almond flour edible cookie dough.

I prefer poppable portions, so I scoop the dough smaller. But if you want more truffle-size, just make each scoop a little bigger. Then it’s the dip in melted chocolate that turns an already-good spoonful of cookie dough into homemade candy. Because sometimes cookie dough deserves a chocolate coating, too.

How To Make Cookie Dough Bites

The cookie dough comes together quickly. Once you’ve heat-treated the flour, mix the dough with the butter, sugars, vanilla, and chocolate chips. When I first tested the bites, I used regular-size chips (there’s that love of chocolate again), but mini chips work especially well in the smaller scoops.

I use a 2-teaspoon portion of dough for bite-size candies. Once you’ve portioned all the dough, place the bites on a baking sheet and freeze for a few minutes. You want the dough firm enough to hold its shape when dipped in the warm chocolate.

It’s microwave-safe, and the narrower shape at the bottom gives the chocolate more depth for dipping. Heat the chocolate in short increments until it’s mostly melted. Stir after each one, and don’t overheat it. You’ll know when it’s warm enough because the residual heat will melt the remaining chocolate bits as you stir.

Place each bite on a fork and give it a good dunk, making sure the cookie dough is completely coated. Let the excess chocolate drip back into the cup before transferring the bite to the baking sheet. If you have candy dipping tools (like I use in the photo), they work wonderfully here.

Place the chocolate covered bites back on the baking sheet and refrigerate until the coating is set. Keep the finished bites refrigerated for proper storage of the no-bake cookie dough — with the added benefit of keeping that chocolate shell firm and snappy.

Decorate The Cookie Dough Bites

Sprinkles are the easiest way to dress up the cookie dough bites for different holidays and celebrations. Just add them before the chocolate sets.

You can also drizzle the finished bites with contrasting white or dark chocolate. Or sprinkle the tops with flaky sea salt or finely chopped nuts. Keep in mind, anything you want to stick needs to go on while the chocolate coating is still melted.

Chocolate Covered Cookie Dough Bites

This chocolate covered cookie dough bites recipe turns edible, egg-free chocolate chip cookie dough into bite-size no-bake candy. Each soft cookie dough center is dipped in melted chocolate for a snappy shell, with optional sprinkles for a festive finish.

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by Erin Cernich

Yield16 Bites

Prep15 minutes minutes

ChillFreeze30 minutes minutes

Total Time45 minutes minutes

Equipment

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  Quarter Size Baking Sheet
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  Digital Thermometer
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  Small Mixing Bowl
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  Hand Mixer

Ingredients

• ▢ 6 tablespoons all-purpose flour (heated-treated to 160F)
• ▢ 1 ½ tablespoons granulated sugar
• ▢ 2 ½ tablespoons light brown sugar
• ▢ 3 tablespoons unsalted butter, room temperature
• ▢ ½ teaspoon vanilla extract
• ▢ 1 pinch salt
• ▢ 2 to 3 teaspoons milk, any kind
• ▢ 9 tablespoons semi-sweet chocolate chips (mini or regular)
• ▢ ¼ teaspoon coconut oil
• ▢ sprinkles (optional)

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Instructions

 

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  Heat-treat the flour – There are a couple of ways to heat the flour until it reaches 160F degrees to eliminate any bacteria. You will need a thermometer to read the temperature of the flour. 1. In the oven – Heat the oven to 350F degrees and line a small baking sheet with parchment. Sprinkle the flour into a thin layer and bake for 7 to 8 minutes, or until the temperature of the flour reaches 160F degrees. 2. In the microwave – Place the flour into a small bowl and microwave in 15 second increments, stirring after each, until the temperature of the flour reaches 160F degrees. For either method, the flour needs to cool before using. I recommend spreading the heated flour onto a piece of parchment to cool.
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  In a small mixing bowl, add the sugars, butter, vanilla, and salt. Using a hand mixer (or wooden spoon), mix on medium speed until the mix is light and creamy, about 2 minutes.
  1 ½ tablespoons granulated sugar, 2 ½ tablespoons light brown sugar, 3 tablespoons unsalted butter, room temperature, 1/2 teaspoon vanilla extract, 1 pinch salt
I like to cream the butter and sugar a little longer than you would for normal cookie dough. This way, the sugars dissolve more in the butter.
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  Sprinkle the cooled flour over the top of the wet ingredients and mix until a dough starts to form. Add the milk, a splash at a time, and mix until the dough is no longer crumbly and a thick, smooth dough starts to form.
  6 tablespoons all-purpose flour, 2 to 3 teaspoons milk, any kind
  
The milk helps keep the dough creamy and not so crumbly. Add more or less to reach your preferred consistency.
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  Add about 3 tablespoons of the chocolate chips and mix by hand to incorporate. Scoop the cookie dough into 2-teaspoon portions and roll each into a ball. Place on a small lined baking sheet and freeze for at least 15 minutes to firm the dough for dipping.
  3 tablespoons semi-sweet chocolate chips
  
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  Add the remaining 6 tablespoons of chocolate chips and the coconut oil to a liquid measuring cup or microwave-safe bowl. Microwave in 15-second increments, stirring after each, until the chocolate is mostly melted. Stir until any remaining bits melt from the residual heat.
  6 tablespoons semi-sweet chocolate chips, 1/4 teaspoon coconut oil
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  Use a fork to dip each cookie dough bite into the melted chocolate, coating completely. Place back on the lined baking sheet. If using sprinkles, add them while the chocolate is still melted. Refrigerate for 15 to 30 minutes, or until the chocolate is set.
  sprinkles
  
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  Store the cookie dough bites in a covered container or zipper bag in the refrigerator or freezer to keep the chocolate shell snappy.

Notes

• Serving Size – This is a small batch recipe that will yield approximately 16 to 20 bites, depending on how big you make the scoops. The recipe can be doubled.
• Sugar Texture – Because the cookie dough isn’t baked, you will taste the sugar’s texture. Creaming the butter and sugar a little longer will reduce the grainy texture slightly. I do not recommend melting the butter and sugars — this will result in an oily dough.
• Chocolate Chip Size – For more chocolate in each bite, use regular chips. For more dough, use mini chips.
• Storage – The cookie dough bites will last in the refrigerator for up to 3 days before the dough starts to dry out. Or in the freezer for up to 3 months. 

Nutrition Estimates

Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 4mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 71IU | Calcium: 9mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.