No-Bake Cookie Dough Bites
White chocolate chip cookie dough balls – deliciously soft, edible cookie dough balls that are loaded with flavor.
Even made with simple ingredients, they have the most amazing flavor and appetizing appearance. They’re sure to satisfy anyone’s sweet tooth, and they only take 20 minutes to make!
As with any other cookie dough balls, these too are made with cooked flour, so don’t worry about getting an upset stomach!
Making Cookie Dough Edible
Although making edible cookie dough at home is a little more complex than simply removing the raw eggs, as you’ll also have to bake the flour, it is not much more difficult than mixing up traditional cookie dough.
It takes just 20 minutes to pull together.
How To Make Safe Edible Cookie Dough?
This cookie dough has a signature taste: creamy and slightly tangy with bits of crunchy chocolate and lots of buttery goodness.
Making edible cookie dough worth eating means getting the right flavor and texture while also removing eggs, raw flour, and chemical leavening.
The process of making it will feel familiar – you will mix butter and sugar together, add some liquid (optional for softer dough) and fold in the flour and chocolate chips.
But, one special ingredient gives it that raw cookie dough flavor, and a key step to making it safe to eat.
Here are two key steps in making edible cookie dough balls:
- Bake the flour to remove bacteria – You’ve already read this, but making cookie dough edible is not strictly about removing eggs. Unbaked flour has the same bacterial threats as eggs. Also, some believe eating chemical leavening agents like baking powder and baking soda, in their raw state, can cause some digestive comfort. So, for the cookie dough, we are removing raw eggs, and leavening agents, and baking the flour for 10 minutes at 375°F to kill any bacteria.
- Add chips and some cream cheese, if desired, for texture – If you are missing the tang from the leavening agents, you can add a few tablespoons of cream cheese into your cookie dough. The cream cheese will make your cookie dough spoonable even after being refrigerated. If you want firmer cookie dough balls, then just skip the cream cheese. Chocolate chips are something you must include. Without the chocolate chips, this would not have any texture at all. The chocolate chips make the dough a little bit more interesting to bite into. For this recipe, I went with white chocolate chips. I also like the classic chocolate or dark chocolate chips, but for something different, try white chocolate, or even better, ruby chocolate chips.
How To Store The Cookie Dough Balls?
Shape and roll your cookie dough balls. You can arrange them into paper casings and store them in an airtight container.
If you want to store them without the paper cases, arrange the cookie dough balls on a baking sheet lined with parchment paper and refrigerate for 30 minutes before transferring them into an airtight container.
This will prevent the cookie dough balls to stick to each other.
No-Bake Cookie Dough Bites
Preparation time: 20 minutes
Servings: 4, 16 bites in total
Ingredients
- 1 cup flour, baked for 10 minutes at 375°F
- ½ cup brown sugar
- 6 tbsp butter, room temperature
- ½ cup white chocolate chips
- 2 tbsp cream cheese, optional, for a softer cookie dough
Instructions
1. In a mixing bowl, beat butter and brown sugar. Before I use brown sugar, I like to process it until I have an almost fine powder. This will ensure I have a smooth and not gritty texture.
Fold in cream cheese, if using.
Sift in the baked flour.
2. Stir until the dough just comes together. Stir in white chocolate chips.
3. Shape the cookie dough into 16 balls, more-or-less, depending on your desired cookie dough ball size.
4. Refrigerate the cookie dough balls for 20 minutes before serving.
No-Bake Cookie Dough Bites
This recipe for no-bake cookie dough bites is as easy as it is delicious!
Ingredients
- 1 cup flour, baked for 10 minutes at 375°F
- ½ cup brown sugar
- 6 tbsp butter, room temperature
- ½ cup white chocolate chips
- 2 tbsp cream cheese, optional, for a softer cookie dough
Instructions
- In a mixing bowl, beat butter and brown sugar. Before I use brown sugar, I like to process it until I have an almost fine powder. This will ensure I have a smooth and not gritty texture.
- Fold in cream cheese if using.
- Sift in the baked flour.
- Stir until the dough just comes together. Stir in white chocolate chips.
- Shape the cookie dough into 16 balls, less or more, depending on your desired cookie dough ball size.
- Refrigerate the cookie dough balls for 20 minutes before serving.
