These Cookie Dough Bites are the perfect blend of indulgence and convenience, offering a rich, creamy texture that melts in your mouth. Packed with the nostalgic flavor of classic cookie dough, each bite is a delightful mix of sweet, buttery goodness with a hint of vanilla. Ready in just 22 minutes, they’re an effortless treat to satisfy your sweet tooth without the fuss of baking.
With 45 bites per batch, they’re ideal for sharing or stashing for a quick snack. The soft, chewy center contrasts beautifully with a light, satisfying crunch, making every bite irresistible. Plus, they’re portioned perfectly for guilt-free enjoyment, so you can savor the flavor without overindulging. Treat yourself to these little bites of happiness today!
Ingredients for Cookie Dough Bites
- 2 ¼ cups (280 g) all-purpose flour (heat-treated for safety)
- 1 cup (226 g) unsalted butter (2 sticks, softened)
- ⅔ cup (133 g) light brown sugar (firmly packed)
- ⅓ cup (65 g) dark brown sugar (firmly packed)
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup (170 g) mini chocolate chips
Step-by-Step Instructions
- Heat Treat the Flour: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and spread the flour evenly over it. Bake for 7 minutes, ensuring the flour temperature exceeds 165°F (74°C) to eliminate bacteria. Let it cool completely.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter, light brown sugar, dark brown sugar, and granulated sugar until creamy and well-combined. Scrape the sides of the bowl and beat on high speed for 1 minute.
- Add Wet Ingredients: Mix in the sweetened condensed milk, vanilla extract, and salt. Stir until combined, then scrape the bowl and beat on medium-high speed for 1-3 minutes.
- Incorporate Flour: Gradually stir in 2 cups (250 g) of the cooled, heat-treated flour. If the dough is too soft, add the reserved ¼ cup (30 g) of flour, 1 tablespoon at a time, until the dough is firm enough to roll. Discard any extra flour.
- Fold in Chocolate Chips: Stir in the mini chocolate chips until evenly distributed.
- Shape the Dough: Scoop the dough by 2-teaspoon portions and roll into smooth balls. If the dough is too greasy, let it sit for 10 minutes or refrigerate briefly to firm up.
Storage and Reheating Tips
Store your Cookie Dough Bites in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Let them thaw at room temperature for 10-15 minutes before enjoying.
Serving Suggestions
These bites are perfect as a quick snack or dessert. Serve them alongside a glass of cold milk, a scoop of vanilla ice cream, or even crumbled over yogurt for a fun twist. They’re also great for parties—arrange them on a platter with fresh fruit for a balanced treat.
Recipe Variations
Switch things up by using white chocolate chips, butterscotch chips, or even M&M’s instead of mini chocolate chips. For a nutty flavor, add ½ cup of finely chopped pecans or walnuts. If you’re feeling adventurous, drizzle melted chocolate over the bites for an extra indulgent touch.
Time-Saving Tips
To save time, heat-treat the flour in advance and store it in an airtight container until ready to use. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before rolling into bites. This allows the flavors to meld and makes the dough easier to handle.
Equipment Guidance
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze. Use a small cookie scoop (about 2 teaspoons) for evenly sized bites. If you don’t have parchment paper, a silicone baking mat works just as well for heat-treating the flour.
Cookie Dough Bites
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter (2 sticks)
- ⅔ cup light brown sugar firmly packed
- ⅓ cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- To Heat Treat FlourPreheat your oven to 350F (175C). Line a cookie sheet with parchment paper and pour flour evenly over the parchment. Once oven has preheated, transfer flour to center rack and bake for 7 minutes (flour temperature should exceed 165F to eliminate risk of E.coli).
- Remove flour from oven and allow to cool completely.
- Meanwhile, cream together butter and sugars using an electric mixer or stand mixer. Beat until creamy and well-combined. Scrape the sides of the bowl and beat on high speed for one minute.
- Add condensed milk, vanilla extract, and salt. Stir until combined, scrape the sides of the bowl again, and gradually increase speed to medium-high and beat another 1-3 minutes.
- Once flour has cooled, measure out ¼ cup (30g) and set aside. Gradually stir remaining 2 cups (250g) into butter/sugar mixture until combined. If texture isn’t firm enough to roll, add remaining flour from the reserved ¼ cup, 1 Tablespoon at a time, but only as much as is needed. Discard any extra/unneeded flour.
- Stir in mini chocolate chips.
- Scoop cookie dough by 2-teaspoon-sized scoops and roll between your palms to form a smooth ball. If the dough is too greasy you can add additional flour, or I recommend waiting 10 minutes or even refrigerating the dough for 10 minutes. Since the butter is warm from being beaten so much the dough will seem softer than it really is, allowing it to sit for 10 minutes or so usually helps to firm up the dough and make it easy to roll.