10-Minute No-Bake Cookie Dough Bites

Name: 10-Minute No-Bake Cookie Dough Bites
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ½ cup all-purpose flour (*see notes if you would like to substitute almond flour); 3 tablespoons unsalted butter, softened (4 tbsp = ½ stick); ¼ cup light brown sugar (dark works in a pinch); ½ teaspoon vanilla extract; up to 2 tablespoons milk (dairy or unsweetened non-dairy); ¼ teaspoon salt; ¼ cup mini chocolate chips

By Marley Goldin

on February 4, 2022

last updated June 4, 2025

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4.88 from 8 votes

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These pop-in-your-mouth, safe-to-eat No-Bake Cookie Dough Bites are outrageously delicious and easy to make!

Always eating the dough before you’ve had a chance to bake the cookies? You and I both. So why not cut the risk of raw eggs and untreated flour and just make these pop-in-your-mouth No-Bake Cookie Dough Bites that are designed to eat raw?

They’re easy to make, fun to eat, and absolutely decadent (see also: my viral Edible Brownie Batter!). In this recipe, you’ll learn how to heat-treat all-purpose flour so that it’s safer to eat, how to easily whip up cookie dough bites, and the secret to having the best ratio of chocolate chips to dough!

Plus, you’ll end up with a chocolatey, decadent, bite-sized dessert that doesn’t even require you to turn on the oven. These are especially amazing in (and atop of) this Cookie Dough Milkshake!

And as a busy mom who appreciates really good desserts, this ticks all the boxes—easy, efficient, and elevated.

a stack of cookie dough bites in an ice cream cone on a white board

No-Bake Cookie Dough Bites Ingredient Highlights

Unsalted butter is preferred so you can control the amount of salt. You can use salted butter, just omit the added salt. The butter should be softened, not too solid, and not melted.

If you don’t have time to let it sit out and come to room temperature naturally, stick it in the microwave on high for 20 seconds, followed by 5-second intervals as needed. For more options, check out my article on how to quickly and easily soften butter.

You’ll know it’s perfectly softened when you poke it with your finger, and it leaves an imprint.

I prefer light brown sugar, but dark brown sugar works, too. Any percentage of dairy or any unsweetened, unflavored nondairy milk works.

You can use regular sized chocolate chips, but minis are preferred for such small bite-sized snacks.

Overhead view of all the ingredients needed for cookie dough bites - brown sugar, mini chocolate chips, vanilla extract, flour, salt, butter, and milk.

How I Heat Treat My Flour

All-purpose flour is not ready-to-eat raw. Just like raw eggs, eating flour raw puts you at risk of ingesting nasty bacteria like E. Coli. So, it’s important to heat treat your flour before adding it to your edible cookie dough.

The great news is it’s super quick and simple. You can opt to sanitize your flour in either the oven or the microwave.

For the oven method, just spread your flour out on a large baking tray and bake on the bottom rack at 300°F for 5 minutes. This is my preferred method because it’s more hands-free.

If you’d rather use the microwave (I did promise you no-bake, after all), just put your flour in a microwave-safe bowl, and heat on high in 30-second intervals, stirring in between for a total of 3 times (or 90 seconds).

It’s important to note that the FDA does not recommend consuming raw flour, just as they don’t recommend eating raw eggs. That being said, the risk of getting sick is small. It’s up to you if you’re comfortable with eating the flour without heat treating it. If so, you’re welcome to skip this step.

Similarly, while many reputable food publications claim that heat treating flour is effective, it is not an FDA-recognized safety precaution. I just wanted to mention this to be fully transparent. I always heat treat my flour for edible dough and batter recipes and feel very comfortable consuming them.

Quick tip: Heat treat the flour first, so you can allow it to come back down to room temperature before adding it to your butter and sugar.

If you add the flour to your butter and sugar mixture while it’s still piping hot, you risk melting your butter. You can stick in the freezer or fridge to speed up the cooling process.

Overhead image of a bowl filled with flour that has been heat-treated in the microwave to make it safer to consumer raw. — Heat treat your flour in 30-second intervals in the microwave, stirring in between to make it safer to consume.

How I Easily Make Edible Cookie Dough

Use a hand mixer to combine your sugar and softened butter together first to form a base for your cookie dough balls.

This makes for a lighter, more buttery, melt-in-your-mouth cookie dough. You may notice that the hand mixer causes the butter and sugar mixture to look a little bit clumpy but stirring once over with a spatula after creaming will fix that.

Then, add the flour, vanilla extract, and salt. For the best results, make sure your flour has cooled down, so it doesn’t melt the butter (and later the chocolate chips).

Use your hand mixer on high to combine everything together. You will have a very dry, crumbly mixture after this step. You may notice some small flecks of flour at this point, but no worries. They will get mixed in in the next step.

You will need anywhere from 1-2 tablespoons of milk. I typically add 1 tablespoon and mix on high to combine. Then, I assess the consistency by grabbing a handful and attempting to shape it into a ball.

It should easily form a bite-sized cookie dough ball with some squeezing. If it’s still too crumbly, you need a little more milk.

I usually keep my hand mixer on and slowly add the milk at this point, watching it closely. You don’t want it to get too loose.

If you do feel like you’ve added a little too much milk, simply let the bowl of dough rest in the refrigerator to firm up before shaping your chocolate chip cookie dough bites.

Once you’re happy with the consistency of your dough, fold in your chocolate chips.

Close up of creaming butter and sugar together to make no-bake cookie dough. — Cream the butter and brown sugar until it’s well-combined and airy.

Creamed butter and sugar with vanilla extract, salt, and heat-treated flour mixed in the make a crumbly cookie dough mixture. — Mix in the cooled heat-treated flour, salt, and vanilla extract. You’ll be left with a dry, crumbly mixture.

Edible cookie dough in a bowl after using milk to thin it out to get the perfect consistency. — Add the milk while mixing, assessing the consistency as you go. You will need anywhere from 1-2 tablespoons.

Adding chocolate chips to chocolate chip cookie dough. — Add the mini chocolate chips and use a spatula to fold them in and distribute them throughout your cookie dough.

Roll Your Cookie Dough into “Bites”

Take about 1 teaspoon of the dough at a time and roll between clean hands to form little chocolate chip cookie dough balls.

You can also opt to keep some extra chocolate chips on the side to roll your cookie dough bites into. This will give you an extra outer layer of chocolate and well, there is no such thing as too much chocolate in my mind.

rolling cookie dough into bite-sized balls — Use clean hands to roll your cookie dough into round bites. You can roll them in extra chips isf you’d like!

How to Properly Store Leftover Cookie Dough Bites

These sweet little No-Bake Cookie Dough Bites will last up to 10 days in the refrigerator in an airtight container.

If you prefer enjoying them at room temperature, you can take them out of the fridge a couple of hours before you plan to eat them.

You can also opt to freeze these fun snacks for a few months. Just allow them to thaw out before popping them in your mouth.