Name: Chocolate Chip Cookie Dough Bites (No Egg)
Prep time: 15 min
Cook time: 7 min
Total time: 52 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (heat-treated); ½ cup unsalted butter, softened; ½ cup packed brown sugar; ¼ cup granulated sugar; 2 tbsp milk; 1 tsp vanilla extract; ½ cup mini chocolate chips; Pinch of salt

These no-bake chocolate chip cookie dough bites are everything I love about cookie dough—safe to eat, soft, sweet, and loaded with mini chocolate chips. Since there’s no egg and the flour is heat-treated, they’re completely safe for snacking straight from the fridge. They’re quick to make, incredibly satisfying, and perfect for storing when I want something sweet on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour (heat-treated*)

½ cup unsalted butter, softened

½ cup packed brown sugar

¼ cup granulated sugar

2 tbsp milk

1 tsp vanilla extract

½ cup mini chocolate chips

Pinch of salt

Directions

Heat-treat the flour:
I preheat the oven to 350°F (175°C), then spread the flour on a baking sheet. I bake it for 5–7 minutes to make it safe to eat raw, and then let it cool completely.

Make the dough:
In a bowl, I beat the softened butter with both sugars until smooth and creamy. Then, I mix in the milk and vanilla. I slowly add the cooled flour and a pinch of salt, mixing until the dough forms. Finally, I fold in the mini chocolate chips.

Form the bites:
I roll the dough into 1-inch balls and place them on a parchment-lined tray.

Chill:
I refrigerate the bites for at least 30 minutes so they firm up before serving.

Servings and timing

This recipe makes about 20–24 cookie dough bites, depending on the size I roll them. It takes roughly 15 minutes to mix everything and about 30 minutes of chilling time, so they’re ready to eat in under an hour.

Variations

When I want to switch things up, I sometimes mix in chopped nuts, white chocolate chips, or even drizzle the bites with melted chocolate. For a richer version, I dip half of each bite in dark chocolate and let it harden—perfect for gifting or an extra treat.

Storage/Reheating

I store the cookie dough bites in an airtight container in the refrigerator, and they stay fresh for up to a week. They’re also freezer-friendly—when I freeze them, I just let them thaw a few minutes before eating. Since they’re no-bake, there’s no reheating needed, which makes them super convenient.

FAQs

How do I heat-treat flour safely?

I spread the flour on a baking sheet and bake it at 350°F (175°C) for 5–7 minutes, stirring once or twice. This kills any potential bacteria and makes it safe to use in no-bake recipes.

Can I use regular-sized chocolate chips?

I can, but I find mini chocolate chips work better because they distribute more evenly in the small bites and make each one taste just right.

What can I substitute for butter?

I’ve used margarine or plant-based butter alternatives with success. Coconut oil also works, though it adds a slight coconut flavor.

Are these cookie dough bites freezer-friendly?

Yes, I freeze them in a sealed container and just thaw a few minutes at room temperature before eating. They still taste great and keep their texture.

Can I make them dairy-free?

I can use a dairy-free butter and plant-based milk like almond or oat milk to make these completely dairy-free.

Conclusion

These chocolate chip cookie dough bites are a quick, safe, and delicious way to satisfy my sweet tooth without turning on the oven. I love making them for an easy dessert, a fun party treat, or just to keep in the fridge for snack emergencies. With endless variations and zero baking required, they’ve become one of my go-to no-fuss indulgences.

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