These Chocolate Covered Cookie Dough Bites are 100% edible, egg-free, and will be the talk of the town once people get their hands on them!
How many times have you heard “ Don’t eat cookie dough, it will make you sick!” I know I heard that about 145653 times as a child. And I’m pretty sure I found myself repeating my mother’s words to my children. How ironic right?
I’m making my famous cookie dough bites public so you can FINALLY let your kids help you make cookie dough. That they can actually eat. That doesn’t contain eggs. Anything to score those Mom points!
You may call these cookie dough truffles or chocolate-covered cookie dough bites. Personally, the title doesn’t matter because after one bite you will be totally addicted!
Let me say cookie dough truffles are perfect for the holidays! They make an easy snack or appetizer, dessert, or even a home-cooked gift for friends. Package 6-12 dough balls into pretty tins or cello bags for a cute hostess or neighbor gift.
Cookie Dough Bites are easy to decorate. Simply select holiday appropriate sprinkles & colors to complement the occasion. You could also turn these into a dough ball pops by adding a stick.
But don’t limit yourself to the holidays – you can make these tasty treats year round!
What Do I Need To Make Cookie Dough Bites
Butter – softened
Heat Treated Flour – not as hard as it sounds (see below for instructions).
Sweetened condensed milk
Mini chocolate chips
Melting chocolate – wafers or almond bark
Optional decorations: Sprinkles, white chocolate, chocolate shavings, any other items you want to decorate with (get creative).
What is Heat Treated Flour?
Heat-treated flour is the process of heating or cooking flour to reduce the risk of bacteria such as salmonella. Just like eggs, raw flour can cause sickness.
How To Heat Treat Flour to Make Edible Cookie Dough?
Preheat the oven to 325 degrees F.
Spread flour evenly onto a large baking sheet.
Bake for 7-8 minutes or until an instant-read thermometer registers 160F.
How To Use a Double Boiler to Melt Chocolate
For starters, a double boiler is just two pots that fit inside of each other. If you don’t have one, you can wing it with pots you already own or use the bottom pot and a stainless steel mixing bowl for the top portion.
Water goes in the pot on the bottom, fill it up enough but not to the point it will boil over. When the water reaches a gentle boil, place the other pot on top. Add your chocolate and melt until smooth and shiny.
Tips for Making
- If using the microwave, I recommend melting the chocolate in batches for best results and easier dipping.
- Melt the chocolate slowly, to avoid overheating and seizing the chocolate.
- Using a double boiler is the best way to make sure the chocolate doesn’t overcook, but we all know microwaving is easier.
- Plan to work quickly – this isn’t the time to multitask.
- If you find your cookie dough getting too soft, store the dough balls in the refrigerator before dipping in chocolate. Work in batches of 6-8 bites at a time.
Can You Freeze Cookie Dough Truffles for Later?
Yes! You can freeze the dough balls unzipped or chocolate dipped. I recommend waiting to decorate until the truffle bites have thawed. Flash freeze the cookie balls before storing them – place the dough on a cookie sheet and place in the freezer for 20-30 minutes until hardened.
Store in single layers in an airtight container in the freezer. If you need to freeze multiple layers, separate the layers with parchment paper. Allow to thaw overnight in the refrigerator.
More Easy Dessert Recipes:
- S’mores Rice Krispie Treats
- No Bake Lemonade Ice Box Cake
- Strawberry Shortcakes – Homemade!
- Fluffy Marshmallow Cream Cheese Fruit Dip
- Mandarin Orange Jello Salad
Chocolate Covered Cookie Dough Bites
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 cups heat-treated all-purpose flour, see notes
- 1 can sweetened condensed milk
- 2/3 cup mini chocolate chips
- 1.5 pounds Melting Wafers or Chocolate Almond Bark
- Chocolate Almond Bark
- White Chocolate
- Chocolate shavings
- In a large bowl, cream together the butter and brown sugar until fluffy. Beat in vanilla extract.
- Gradually add flour, alternating with the milk, beating after each addition.
- Stir in chocolate chips.
- Transfer mixture to a small bowl and place in freezer for about 1 hour.
- Line a baking sheet with parchment paper.
- Remove dough from freezer.
- Form balls with cookie dough scoop and place on parchment-lined baking sheet. Place in freezer for a minimum of 30-60 minutes.
- Add ½ pound of chocolate coating to a microwave safe bowl and heat at 50% power for 45 seconds.
- Stir and continue heating for 30 seconds intervals until chocolate is almost melted. Remove bowl from microwave and stir until chocolate is completely smooth. (see Notes)
- Line another baking sheet with parchment paper.
- Remove 5-6 balls from freezer at a time. Using a fork and knife (or this dipping kit), dip dough balls in melted chocolate, allowing the chocolate to drip off into the bowl. Place on prepared baking sheet.
- If using garnish add immediately before chocolate hardens.
- Repeat with remaining dough balls. Melt additional chocolate as needed.
- Let set 15-30 minutes to allow chocolate to set.
- Store in airtight container in the refrigerator.
- Melt the chocolate slowly to avoid overheating & seizing the chocolate.
- A double boiler can be used to melt the chocolate (in place of the microwave).
- I recommend melting the chocolate in small batches for easier dipping.
- To heat-treat flour:
- Preheat oven to 325 degrees F.
- Spread flour evenly onto a large baking sheet.
- Bake for 6-8 minutes, until an instant read thermometer registers 160 degrees F.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.