Ingredients
- Unsalted Butter: (1 cup, softened) – Provides richness, flavor, and the perfect texture. Softened butter is crucial for smooth mixing.
- Granulated Sugar: (¾ cup) – Adds sweetness and contributes to the classic cookie dough taste.
- Brown Sugar: (¾ cup, packed) – Lends a deeper, molasses-like flavor and moisture, enhancing the chewy texture of the bites.
- Vanilla Extract: (2 teaspoons) – Essential for that signature cookie dough aroma and flavor, amplifying the sweetness and rounding out the taste profile.
- Salt: (½ teaspoon) – Balances the sweetness and enhances all the other flavors in the recipe.
- All-Purpose Flour: (2 ½ cups) – Forms the base of the cookie dough bites, giving them structure. Heat-treating the flour is important for safety.
- Milk: (2-4 tablespoons) – Helps to bring the dough together to the desired consistency. Adjust as needed for your preferred texture.
- Chocolate Chips: (1 ½ cups) – The quintessential cookie dough addition, providing bursts of chocolatey goodness. You can use semi-sweet, milk chocolate, or dark chocolate chips based on preference.
Instructions
- Heat Treat the Flour: Safety first! Since we are making no-bake cookie dough, it’s crucial to heat treat the flour to eliminate any potential bacteria. Spread the all-purpose flour in a thin, even layer on a baking sheet. Preheat your oven to 350°F (175°C). Bake the flour for 5-7 minutes, stirring halfway through, until the temperature reaches 165°F (74°C). You can use a kitchen thermometer to check if you want to be precise, but ensuring it’s heated throughout is key. Alternatively, you can microwave the flour in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Let the heat-treated flour cool completely before using it in the recipe. This step is non-negotiable for safe consumption of no-bake cookie dough. Cooling the flour is also important as adding hot flour to butter and sugar can melt the butter and affect the texture of your dough.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color. This creaming process is essential for incorporating air into the mixture, which results in a softer and more tender cookie dough bite. Scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are evenly combined. Creaming the butter and sugars properly can take a few minutes, so don’t rush this step. The change in color and texture is a good indicator that it’s ready.
- Incorporate Wet Ingredients: Add the vanilla extract and salt to the creamed butter and sugar mixture. Mix on low speed until just combined. The vanilla extract infuses the dough with its classic cookie dough flavor, while the salt balances the sweetness and enhances all the other flavors. Make sure to mix until just combined to avoid overmixing at this stage.
- Add Heat-Treated Flour Gradually: Gradually add the cooled, heat-treated flour to the wet ingredients, mixing on low speed. Add the flour in about ½ cup increments, mixing until just combined after each addition. Be careful not to overmix at this point. Overmixing can develop the gluten in the flour, even heat-treated flour, which can result in tougher cookie dough bites. Mix until the flour is just incorporated, and you start to see the dough coming together.
- Adjust Consistency with Milk: Check the consistency of the dough. If it seems too dry and crumbly, add milk one tablespoon at a time, mixing on low speed after each addition, until the dough comes together and is moist enough to roll into balls. Start with 2 tablespoons and add more as needed, up to 4 tablespoons. The goal is to achieve a dough that is easily scoopable and rollable but not sticky or wet. The amount of milk needed can vary slightly depending on the humidity and the exact measurement of your ingredients.
- Fold in Chocolate Chips: Once the dough has reached the desired consistency, remove the mixing bowl from the stand mixer or turn off your hand mixer. Add the chocolate chips to the dough. Use a spatula or wooden spoon to gently fold in the chocolate chips until they are evenly distributed throughout the dough. Folding ensures that the chocolate chips are incorporated without overworking the dough.
- Chill the Dough (Optional but Recommended): For easier handling and rolling, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to an hour. Chilling firms up the butter in the dough, making it less sticky and much easier to roll into balls. While you can technically roll the dough immediately, chilling significantly improves the ease of handling and the final shape of the cookie dough bites. If you are in a rush, you can skip this step, but be prepared for the dough to be a bit stickier to work with.
- Roll into Bites: Once chilled (or if you skipped chilling), use a tablespoon or a small cookie scoop to scoop out portions of the cookie dough. Roll each portion between your palms to form smooth, round balls. Aim for consistent sizes for even bites. You can make them slightly larger or smaller depending on your preference.
- Optional Coating (Chocolate or Sprinkles): If desired, you can further enhance your No-Bake Cookie Dough Bites by dipping or rolling them in melted chocolate or sprinkles. For chocolate-covered bites, melt semi-sweet, milk, or dark chocolate chips in a microwave-safe bowl or using a double boiler until smooth. Dip each cookie dough bite into the melted chocolate, allowing excess chocolate to drip off. Place the chocolate-covered bites on a parchment-lined baking sheet to set. For sprinkle-covered bites, simply roll the freshly rolled dough balls in your favorite sprinkles before they chill too much.
- Set and Store: If you coated the bites in chocolate, allow the chocolate to set completely at room temperature or in the refrigerator for a faster set. Once set (or if you didn’t coat them), store the No-Bake Cookie Dough Bites in an airtight container in the refrigerator. They are best enjoyed chilled and will keep well in the refrigerator for up to a week. Keeping them refrigerated is important because they contain butter and are no-bake, so they are best stored cold for both freshness and food safety.
Nutrition
- Serving Size: one normal portion
- Calories: 130
- Fat: 7g
- Cholesterol: 20mg