Edible Cookie Dough Bites (2024)

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.

For more edible cookie dough be sure and try my Monster Cookie Dough Bars and these Reese’s Pieces Peanut Butter Bars.

Safe-to-Eat Chocolate Chip Cookie Dough Bites

The best part of making Chocolate Chip Cookies is always the dough! My kids beg me to save some of the cookie dough so they can grab a spoon and dig in!

This recipe for safe-to-eat, edible cookie dough bites is so amazingly delicious and has all the flavor and texture of the original cookie dough but with a few changes to make it 100% safe to eat.Heat treating the flour is necessary to cook out any bacteria that may be in it. We also use no eggs to ensure the safety of this edible cookie dough.

So let’s get started and learn to make them. Be warned… you won’t be able to stop popping these little balls of dough in your mouth!

Ingredients You’ll Need

• All-Purpose Flour – I prefer using unbleached flour. This flour will be heat-treated before adding it into the cookie dough.
• Unsalted Butter – This is the preferred butter because it has no added salt which means that the sea salt really shines through. The combo of sweet cookie dough + sea salt is one of the best!
• Light Brown Sugar
• Granulated Sugar
• Vanilla Extract – I recommend only using pure vanilla extract, rather than imitation, as the flavor is so much better.
• Whole Milk – Just a little moisture to help bind the cookie dough together.
• Sea Salt – I use fine sea salt.
• Miniature Semi-Sweet Chocolate Chips – The mini size is preferred as it matches the smaller bite size of the cookie dough bites.

How To Make Cookie Dough Bites

Follow these simple, step-by-step directions for how to make edible cookie dough bites.

• Step 1 : Heat the oven to 350 degrees F. Line a cookie sheet with parchment paper and evenly spread the flour onto the parchment paper. Bake for 7 minutes. Remove from the oven and allow the flour to completely cool before using it in the recipe.
• Step 2 : Using a hand mixer or stand mixer, beat the butter, brown sugar, sugar, and vanilla extract for 2-3 minute or until creamed together nicely and fluffy looking.
• Step 3 : Add in the heat treated flour, milk, and sea salt. Mix on low speed until combined and forms a soft cookie dough. At first it will appear crumbly and dry, but keep mixing cause it will come together in a moldable, pliable, softer dough.
• Step 4 : Mix in the mini chocolate chips until incorporated.
• Step 5 : Use a 1-tablespoon cookie dough scoop to roll the cookie dough into balls. You can also skip this step entirely and just use a spoon and dig in.

How To Store Cookie Dough Bites

• Room Temperature : Store the cookie dough bites in an airtight container (like a Tupperware container) at room temperature for up to 5 days. This will yield a softer cookie dough bite that’s more like traditional cookie dough.
• Fridge : Store the bites in an airtight container, or covered plate, in the fridge for up to 7 days. This yields a chilled, firmer cookie dough bite.
• Freezer : Place the cookie dough bites in a freezer-safe container or Ziploc bag and store in the freezer for up to 12 months. They’re good frozen (like a frozen cookie dough treat) or allow them to thaw in the fridge or at room temperature to soften slightly before eating.

FAQ’s For This No Bake Treat

• Can I Make Any Changes To The Recipe?

  • Sugar Substitutes : You can use a sugar substitute for he granulated sugar and/or light brown sugar. Just make sure that you follow the ratio given when replacing regular sugar in the recipe with that product. I am not super familiar with these but I know lots of people that use them.
  • Flour : Some places sell already heat-treated flour which can be used in this recipe. Simply use the exact same amount.
  • Milk : I prefer the whole milk but you can also use 2% or even half and half milk with great results as well. If you use something thinner (like 1% or fat-free milk) then you will need less of it. If you use something higher in fat (half and half & heavy cream) then you will probably need more of it so the dough has enough moisture to come together.
  • Chocolate Chips : I prefer the mini sized chocolate chips but regular semi-sweet chocolate chips can also be used. You can also use milk chocolate chips as well for a sweeter bite.

• How Do I Serve Cookie Dough Bites?

  • Serve these chilled from the fridge or serve them at room temperature for a softer cookie dough bite. Either way is delicious, and it just depends on what you prefer.
  • You can also serve them alongside some toothpicks so people can easily grab one and eat it without touching all the cookie dough bites in the bowl. Kind of like a sweet treat appetizer.
  • Add some cookie dough bites to ice cream or a shake. Use them to garnish and decorate this Chocolate Chip Cookie Dough Ice Cream Pie.

• Does The Flour Need To Be Heat-Treated?

  • Some might say it’s not necessary while others think that it’s absolutely necessary. I happen to be in the opinion that I would rather be safe than sorry, so I am going to heat treat the flour before consuming it raw. When I was a kid, I remember making regular cookie dough (eggs and flour and all) and just eating it. But now as a mom I think I’ve grown more cautious so I say you need to heat treat the flour.
  • It’s really simple to do and it will kill off any bacteria that might be on the raw flour.

• Can I Use Salted Butter Instead?

  • Yes you can! I prefer unsalted butter in this recipe because I love the taste of the sea salt to shine through but salted butter can be used as well with great results. If using, just make sure to reduce the salt by at least half. So use 1/2 teaspoon of sea salt or kosher salt. Less or more to your preferred taste.

Expert Tips

Here are some of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• 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.

More Sweet Treat Recipes

• Chocolate Chip Cookie Pizza
• Peanut Butter Cookie Dough Cheeseball
• Rainbow Rice Krispie Treats
• Froot Loop Cereal Marshmallow Bars
• Scotcheroos Recipe
• Oreo Rice Krispie Treats
• Monster Cookie Dough Cheeseball Dip
• Funfetti Chex Mix
• Peanut Butter Bars