Edible & Adorable Cookie Dough Balls
If you’ve been known to sneak a spoonful (or more!) of dough or two when making chocolate chip cookies, this recipe is for you. These cookie dough bites taste just like the real thing, but they are safe to eat, thanks to heat treated flour and no eggs. You’ll love how creamy and authentic they taste–plus they’re super easy to make too! The creaminess in this recipe comes from an unexpected but game changing ingredient: sweetened condensed milk. While it isn’t a classic cookie ingredient, it is my secret ingredient for these bites. I modeled this recipe after my edible cookie dough, and one of the biggest complaints I’ve received about that recipe is that people don’t seem to like the subtle grit from the sugar. While this texture is actually typical of real cookie dough (the sugars don’t have the opportunity to melt without baking), I still heard the complaints. It would be almost impossible to entirely eliminate this texture, but we can minimize it a bit by substituting some of the sugar for sweetened condensed milk. The end result is super satisfying and authentic–you won’t be able to stop eating them!
What You Need
This recipe uses just nine ingredients, most of which you’ll already have on hand. Here are the most important ones:
Flour. We’ll start by adding 2 cups of flour and add the additional ¼ cup as needed. Before we add the flour though, we’ll be baking it to make sure it’s safe to eat. I explain this in more detail below!Sweetened condensed milk. Sweetened condensed milk has no grit (like sugar) but still adds sweetness. It also helps make the bites creamier, subtly fudgy (think my cookie dough fudge!), and absolutely perfect. We’re only using ¼ cup today, but if you’re looking to use up your whole can of condensed milk, you can use the rest to make my chocolate chip cookie brittle or thin & crispy chocolate chip cookies. Sugar. I like to use a blend of granulated, light, and dark brown sugar for a deeper flavor.Chocolate chips. You may use mini or regular-sized semisweet chocolate chips. Sprinkles would also be a great addition!
SAM’S TIP: Use an electric mixer or stand mixer for this recipe. You need to beat the dough on high speed for several minutes to help dissolve the sugar and encourage a creamier texture, and you simply can’t do this by hand. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Why Heat Treat Flour?
You probably already know that you shouldn’t eat raw eggs, so naturally we’re leaving those out of this recipe. What many people don’t know is that consuming raw flour has been linked to E. coli. Making cookie dough without flour would be a bit tough, so rather than trying to leave it out, we’re simply going to cook the flour by itself to heat treat it and eliminate any chance of E. coli. I use this technique in several of my other cookie dough recipes, like my cookie dough frosting. We’ll simply scatter our flour over a lined baking sheet, bake it for a few minutes, and let it cool. That’s it! SAM’S TIP: Let your flour cool COMPLETELY before you add it to your dough! If your flour is too hot, it will melt your sugars and butter and make a huge mess. Have patience (I know how hard that is when cookie dough is involved!)!
How to Make Cookie Dough Bites
SAM’S TIP: If the dough still seems too sticky to roll after adding all of the flour, let it sit for 10-15 minutes or pop it in the fridge for a bit to let the butter re-solidify. Want to take your cookie dough balls to the next level? Drizzle them with melted chocolate after rolling–yum! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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