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Cookie Dough Bites

Delightful, no-bake cookie dough bites with a rich, buttery flavor and a smooth chocolate coating. Customize them with nuts or different chocolate types for a unique treat.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough Bites
  • 1⅓ cup all-purpose flour Use a high-quality brand like Gold Medal or King Arthur.
  • ¼ tsp salt Enhances sweetness.
  • ½ cup butter (softened) Use room temperature butter for a creamy dough.
  • ¾ cup brown sugar (packed) Light or dark brown sugar works well.
  • 2 tsp pure vanilla extract Choose pure vanilla for better flavor.
  • 3 tbsp milk Whole milk is preferred.
  • 1 cup chocolate chips Mini chocolate chips work beautifully in these bites.
  • 2 cups milk or semi-sweet chocolate chips For dipping.
  • 1 tsp oil Any neutral oil helps the chocolate dip become smooth.

Method
 

Preparation
  1. Microwave flour on high for 1 minute 30 seconds, stirring every 30 seconds, or bake at 350°F for 5-10 minutes until it reaches 160ºF.
  2. In a large bowl, cream softened butter and brown sugar until light and fluffy, about 2 minutes.
  3. Add vanilla extract and milk to the butter mixture, mixing well.
  4. Stir in pre-cooked flour and salt until combined, being careful not to overmix.
  5. Fold in chocolate chips, cover with plastic wrap, and chill for about 10 minutes.
  6. Roll chilled dough into 1-inch balls and place on a lined baking sheet.
  7. Freeze for 15 minutes to hold their shape.
  8. Combine chocolate chips and oil in a microwave-safe bowl, and microwave at 50% power, stirring every 30 seconds until smooth.
  9. Dip each chilled dough bite into the melted chocolate, ensuring it's completely coated.
  10. Return coated bites to the lined baking sheet and refrigerate until chocolate hardens, about 10 minutes.

Notes

Store in an airtight container in the fridge for up to one week. You can prepare the dough ahead of time and refrigerate it for up to three days before rolling and coating.