No-bake cookie dough bites are a quick dessert made with heat-treated flour, butter, and chocolate chips, then coated in melted chocolate for a smooth finish. This eggless cookie dough recipe is safe to eat raw and perfect for parties, holidays, or freezer snacks. Includes tips for making with or without tempering chocolate and how to store for best results.

These no-bake cookie dough bites are a quick and delicious dessert made with pantry staples and coated in smooth melted chocolate. Perfect for parties, gifting, or snacking, they deliver classic cookie dough flavor without eggs or baking.

Ingredients

2 sticks (227 g) unsalted butter, softened
¾ cup (150 g) white sugar
¾ cup (165 g) light brown sugar
2 cups (250 g) all-purpose flour
⅓ cup milk
1 teaspoon salt
1 teaspoon vanilla extract
⅔ cup (120 g) mini chocolate chips
200 g milk or dark chocolate (for coating)

Instructions

Step 1: Make the Cookie Dough

In a large mixing bowl, beat the butter, white sugar, and brown sugar until light and fluffy.
Add the vanilla extract and mix until fully incorporated.
Stir in the flour and salt until a soft dough begins to form.
Gradually add the milk, mixing in between additions. Adjust the amount based on your desired dough texture—use all the milk for a soft and gooey dough, or less for a firmer texture.
Fold in the mini chocolate chips until evenly distributed throughout the dough.

Step 2: Form the Bites

Scoop out heaped teaspoons of dough and roll into small balls using your hands.
Place the dough balls on a parchment-lined tray and refrigerate while you prepare the chocolate coating.

Step 3: Melt the Chocolate

For best results, temper the chocolate using a thermometer or simplified method to ensure a glossy finish that snaps when set.
If not tempering, melt the chocolate in 30-second intervals in the microwave, stirring between each until fully melted and smooth.

Step 4: Coat the Dough Bites

Dip each chilled cookie dough ball into the melted chocolate using a fork or dipping tool.
Allow excess chocolate to drip off before placing the bite onto a lined baking sheet.
Optional: Use a chocolate mold for a more uniform finish.
Let the chocolate set at room temperature or place in the refrigerator to speed up the process.

Tips

Heat-treat the flour before using (spread on a baking sheet and bake at 350°F/175°C for 5 minutes) to eliminate any risk of bacteria.
Use soft butter for easier mixing.
Chill the dough before dipping—it holds its shape better.
Use tempered chocolate for a firm, shiny coating that doesn’t melt easily at room temperature.
Line your tray with parchment or silicone for easy removal.

Variations and Substitutions

Swap the chips: Use white chocolate chips, peanut butter chips, or chopped candy bars.
Add-ins: Stir in crushed Oreos, rainbow sprinkles, or chopped nuts for texture.
Dairy-free: Use vegan butter, plant-based milk, and dairy-free chocolate chips.
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend (and heat-treat it).

FAQs

Is it safe to eat raw flour?
Raw flour can carry bacteria. Always heat-treat it by baking at 350°F (175°C) for 5 minutes before use.

Can I make these ahead of time?
Yes, they keep well in the fridge for up to 5 days or can be frozen for up to 1 month.

Why didn’t my chocolate set properly?
If the chocolate wasn’t tempered or fully melted, it may remain soft or streaky. Use a thermometer for best results.

Do I have to refrigerate them?
Once set, they can be kept at room temperature if the chocolate is tempered. Otherwise, refrigerate to maintain firmness.

Serving Suggestions

Add them to a dessert platter or cookie tray
Box them up as homemade gifts for holidays or birthdays
Serve chilled at parties for a quick bite-size dessert
Pair with coffee or milk for an afternoon snack

Why You’ll Love This Recipe

No baking required—quick and mess-free
Classic cookie dough flavor, safe to eat raw
Easy to customize with your favorite mix-ins
Perfect for gifting, parties, or freezer stash
Kid-friendly and freezer-friendly