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.

Prep Time15

Freeze30

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: Bites

Calories: 91kcal

Author: Erin Cernich

Equipment

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

Instructions

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.
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.

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.

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
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
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
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