These chocolate covered cookie dough bites are essentially just balls of edible cookie dough that have been dunked in dark chocolate and covered with fun toppings! They're super easy and fun to make for any occasion!
You might also like these cookie dough cupcakes or these mini chocolate chip cookies!
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Ingredient Notes
You only need a few simple ingredients to make these edible cookie dough bites!
Flour - You need regular all purpose flour for this edible cookie dough, but the key is we're going to heat treat it first! For a gluten-free option, you could sub almond flour (no need to heat treat that)!
Mini chocolate chips - You could use regular chocolate chips, but mini chips just feel right for this cookie dough! My favorite are the Ghirardelli semi-sweet mini chips, but you can use whatever brand you prefer!
Milk - For most cookie dough, eggs make up the liquid component so for this edible cookie dough we use milk instead! I always use regular whole milk, but you could sub your favorite dairy-free milk if you prefer!
White & dark chocolate - Chocolate baking bars are best because they melt the most smoothly! You can also use chocolate melting wafers, but I don't recommend chocolate chips as they contain emulsifiers and won't melts as smoothly.
Coconut oil - This is optional, but adding a little bit of coconut oil helps the chocolate melt into a smooth outer shell. I prefer to use refined coconut oil so that it doesn't have any coconut flavor, but you can also use a neutral vegetable oil or shortening instead!
The complete list of ingredients and amounts is located in the recipe card below.
Topping Ideas
These chocolate covered cookie dough bites are super easy to customize! You can just dip them in melted chocolate, or decorate with endless fun toppings! Some of my favorite options are:
- White chocolate drizzle
- Crushed Oreos
- Chopped nuts (like peanuts, almonds, or pistachios)
- Sprinkles
- Chocolate curls
- Flaky sea salt
- Toasted coconut
How to Make Edible Cookie Dough
Most people know that typical cookie dough isn't considered safe to eat because of the raw eggs. But flour isn't supposed to be eaten raw either! There is a slight possibility of e-coli being found in raw flour, so it needs to be heat treated in the oven to kill off any possible bacteria before consuming.
Preheat the oven to 350°F.
Spread 1 cup of all purpose flour on a parchment lined baking sheet.
Bake for 5-7 minutes or until the flour registers at least 160°F on an instant read thermometer.
Let cool completely before using.
Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
Then add in the milk and mix until combined.
Fold in the heat treated flour. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together. Then fold in the mini chocolate chips.
Line a small baking sheet with parchment paper.
Then scoop the edible cookie dough into small 1 tablespoon sized balls (I use this cookie scoop to make it easier). Place the cookie dough balls on the baking sheet and freeze for about 30 minutes.
Add the chopped dark chocolate and coconut oil to a microwave safe bowl. Melt in intervals of 20 seconds and stir in between each interval until fully melted and smooth.
Remove the cookie dough balls from the freezer and use a fork to dip them in the melted chocolate. Do your best to shake off any excess, then place them back on the lined baking sheet.
If desired, sprinkle any toppings onto the chocolate covered cookie dough bites while the chocolate is still wet.
Then place the baking sheet in the fridge for another 30 minutes or until the chocolate has set.
If you want to decorate the cookie dough bites by drizzling more chocolate on top; let the first coating of chocolate harden first, then drizzle more chocolate over top and let that harden.
Recipe FAQ's
Store in an airtight container in the fridge for up to a week.
Yes! Store in an airtight container in the freezer for up to 2 months. You get let them thaw in the fridge, or just eat them frozen!
NO! Since this cookie dough doesn't have egg or leavening (baking soda/powder), the cookies would turn into one giant, flat, burnt cookie. Instead check out my mini chocolate chip cookies!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Chocolate Covered Cookie Dough Bites
Ingredients
Edible Cookie Dough
- 1 cup all purpose flour, heat treated
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup mini chocolate chips
Topping
- 8 ounces dark chocolate, melted
- 1 teaspoon coconut oil
- white chocolate, optional
- chocolate sprinkles, optional
- flaky sea salt, optional
Instructions
Heat Treated Flour
- Preheat the oven to 350°F.
- Spread 1 cup of all purpose flour on a parchment lined baking sheet.
- Bake for 5-7 minutes or until the flour registers at least 160°F on an instant read thermometer.
- Let cool completely before using.
- Sometimes heat treated flour will get clumpy, so be sure to sift it before using!
Edible Cookie Dough
- Using a stand mixer fitted with the paddle attachment, or a large bowl and hand mixer, cream together the room temperature butter, brown sugar, granulated sugar, salt, and vanilla until light and fluffy (3-4 minutes).
- Then add in the milk and mix until combined.
- Fold in the heat treated flour. If the dough is too dry, you can add in more milk 1 teaspoon at a time until the dough comes together. Then fold in the mini chocolate chips.
- Line a small baking sheet with parchment paper.
- Then scoop the edible cookie dough into small 1 tablespoon sized balls (I use this cookie scoop to make it easier). Place the cookie dough balls on the baking sheet and freeze for about 30 minutes.
Decorate
- Add the chopped dark chocolate and coconut oil to a microwave safe bowl. Melt in intervals of 20 seconds and stir in between each interval until fully melted and smooth.
- Remove the cookie dough balls from the freezer and use a fork to dip them in the melted chocolate. Do your best to shake off any excess, then place them back on the lined baking sheet.
- If desired, sprinkle any toppings onto the cookie dough bites while the chocolate is still wet.
- Then place the baking sheet in the fridge for another 30 minutes or until the chocolate has set.
- If you want to decorate the cookie dough bites by drizzling more chocolate on top; let the first coating of chocolate harden first, then drizzle more chocolate over top and let that harden.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nicole says
Made them for my daughters birthday party and they were such a hit!