Edible Cookie Dough Bites

Side view of this recipe in a white bowl.

These Edible Cookie Dough Bites are safe-to-eat because of the heat treated flour and no eggs! With all the texture and flavor of original cookie dough but 100% safe to eat. Eat these cookie dough balls cold from the fridge or at warm temperature with a spoon for a softer texture.

Course Snack, Treat

Cuisine American

Keyword cookie dough bites, edible chocolate chip cookie dough, edible cookie dough bites

Prep Time 10

Cook Time 7

Total Time 17

Servings

Calories 101kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 tablespoon whole milk
1 teaspoon fine sea salt
2/3 cup mini semi-sweet chocolate chips

Instructions

Heat Treat The Flour : Heat the oven to 350℉. Line a cookie sheet/baking sheet with parchment paper. Evenly spread the flour onto the parchment paper. Bake for 7 minutes.
Remove from the oven and allow it to cool completely before using it in the cookie dough.
^{* To speed this up, you can transfer the flour to a bowl or plate.}
1 cup all-purpose flour
In a mixing bowl, using a stand mixer or hand mixer, beat the butter, sugar, brown sugar, and vanilla extract for 2-3 minutes.
^{* At first the mixture will appear crumbly and dry, but trust me, keep beating for the full 2 minutes and it will come together and form a fluffy, softer, lighter in color dough. You want to whip lots of air into the butter + sugars and allow the sugars time to blend into the butter.}
1/2 cup (1 stick) unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon vanilla extract
Add in the heat-treated flour, whole milk, and sea salt. Beat on low speed until it forms a soft, pliable cookie dough.
^{* You may need a splash of additional milk to bring the dough together, depending on what percentage of fat you use for the milk.}
1 tablespoon whole milk, 1 teaspoon fine sea salt
Add in the mini chocolate chips and beat on low speed just until incorporate well.
2/3 cup mini semi-sweet chocolate chips
Use a 1-tablespoon cookie scoop (or measuring spoon) to scoop the dough out and roll it into a ball. Repeat with remaining cookie dough.
You can either serve the cookie dough bites right away, at room temperature, for a softer more classic cookie dough texture. Or you can place the dough bites into a Tupperware container and refrigerate them before serving.
^{* Serving them chilled from the fridge or at room temperature are both delicious. It just depends on what you prefer. Because there are no eggs, there is no need to store the dough bites in the fridge at all. Store leftovers at room temperature or in the fridge.}

Notes

Beat Butter + Sugars Long Enough : Two minutes might seem like a long time, but it's essential when beating butter with sugar, in order to get the sugars fully combined and whipped into the butter. The mixture should look fluffy and much paler in color when you're done. At first it will look crumbly and dry, but keep on mixing because eventually it does form together in a creamed fluffy mixture.

Eat Chilled From The Fridge or Room Temperature : Some will prefer these cold from the fridge while others love the traditional soft cookie dough, and will want to use a spoon or eat the bites at a softer room temperature. You can't go wrong either way. Because there are no eggs, there is no need to refrigerate dough bites, making them just fine to store at room temperature for a softer cookie dough treat.

Sea Salt : This is so yummy when paired with the sweet cookie dough. Sea salt + cookies is one of the best combos ever so it's only natural that it would pair perfectly with cookie dough as well. I use fine sea salt that can be found by the other salt varieties at the store.

Butter : If using salted butter then reduce the salt called for in the recipe by at least half. I would start with 1/2 teaspoon of sea salt and then add more if necessary. You could even start at 1/4 teaspoon and work your way from there if needed.

Milk : I use whole milk in this recipe but 2% milk will also work. If using a milk lower in fat like 1% or fat-free then you will need less than what's called for in the recipe. If using a higher fat milk, like heavy cream or half and half, then you will probably need slightly more than what's called for in the recipe.

Nutrition