Cream cheese, brown sugar, mini chocolate chips, and heat-treated flour create these irresistible No-Bake Cookie Dough Bites!
You know those nights where you’re just minding your business… and bam, outta nowhere, a cookie dough craving hits like a freight train? Yep, that’s exactly how these No-Bake Cookie Dough Bites were born. I was halfway through a Netflix binge (wearing my least photogenic pajama pants, of course) and the idea of waiting 12 minutes for actual cookies sounded like cruel and unusual punishment.
So, I started mixing, hoping for the best, and ended up with these little creamy, chocolatey nuggets of pure joy. Honestly, they taste like childhood sleepovers, guilty pleasures, and cozy Sundays all rolled into one. No oven. No eggs. No regrets.
Why You’ll Love This No-Bake Cookie Dough Bites Recipe?
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Zero baking. Zero stress.
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Insanely creamy. Thanks to a genius (if I do say so myself) trick using cream cheese.
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Chock-full of mini chocolate chips. Because honestly, when has more chocolate ever been a bad thing?
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Quick to whip up. 20 minutes flat, and you’re a cookie dough hero.
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Snackable-sized. One bite turns into three. (Don’t say I didn’t warn you.)
Ingredient Notes:
Before you dive in headfirst, here’s the rundown:
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Flour: Heat-treat it. I know, it’s annoying, but totally necessary. Five minutes in the oven—you’re good.
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Salted Butter: The salted part matters. That tiny bit of salt makes everything pop.
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Cornstarch + Water: This is our “fake egg” situation. No weird textures, no baking drama.
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Brown + White Sugar: You need both to get that perfect flavor and texture.
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Mini Chocolate Chips: Mini is key. Nobody wants to chomp down on one huge chunk in an otherwise tiny dough ball.
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Vanilla Extract & Salt: Just a smidge of both gives it that oooh-level flavor.
How To Make No-Bake Cookie Dough Bites?
Step 1: Heat-treat your flour.
Pop it on a baking sheet, bake it at 350°F for 5 minutes, and boom. Safe to eat.
Step 2: Mix your “egg.”
Whisk the cornstarch and warm water together till smooth.
Step 3: Cream the butter + sugars.
In a mixing bowl, beat the butter until it’s light and fluffy (think whipped cream, but way more exciting because there’s sugar involved). Toss in both sugars and beat again.
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Step 4: Add the vanilla and fake egg.
Pour that cornstarch slurry into your butter-sugar heaven and give it another mix.
Step 5: Bring it all together.
Stir in the cooled flour and a pinch of salt. Gently. We’re baking with love here, not wrestling a bear.
Step 6: Add the chocolate chips.
Fold ’em in like you’re tucking a kid into bed—gently and thoroughly.
Step 7: Scoop and chill.
Roll into little balls (whatever size your heart desires) and either devour immediately or chill ‘em for later snacking.
Storage Options:
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Fridge: Store them in an airtight container for up to a week. (Good luck.)
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Freezer: Pop them on a baking sheet to freeze separately first, then toss them in a freezer bag. They’ll keep for 2 months… theoretically.
Pro-tip: Let them sit out a few minutes before eating so they’re not rock solid. Unless you like jaw workouts.
Variations and Substitutions:
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Swap the Chips: Try peanut butter chips, toffee bits, or chopped Oreos. (Dream big.)
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Add Some Crunch: Toss in sprinkles, chopped pretzels, or mini marshmallows for some fun texture.
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Make It Gluten-Free: Easy! Just sub in a gluten-free 1:1 baking flour. And yes, still heat-treat it.
What to Serve with No-Bake Cookie Dough Bites?
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On Ice Cream: Level up your next sundae night.
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With Coffee: Trust me. Cookie dough + coffee = love.
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At Parties: Throw them on a dessert tray and watch them vanish faster than you can say “Who brought these?!”
Frequently Asked Questions:
Is it really safe to eat flour after heat-treating?
A hundred percent. Five minutes in the oven kills anything sketchy.
Can I double the recipe?
Why stop at double? Triple it. Future you will be grateful.
How big should the bites be?
Honestly? Whatever size makes you happiest. I usually do about 1 tablespoon… but I’m not judging if you go bigger.
There you have it, my fellow cookie dough lovers. No-bake. No guilt. Just happiness rolled into tiny, chocolatey bites. Tell me: what would YOU stir into your dream cookie dough bite?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Cookie Dough Bites
Ingredients
- 1 and 1/3 cups 173g all-purpose flour
- 1/2 cup 113g salted butter, softened at room temperature
- 3 tablespoons warm water
- 1 tablespoon cornstarch
- 1/3 cup + 1 tablespoon packed brown sugar
- 1/3 cup + 1 tablespoon granulated sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup mini chocolate chips plus additional as desired, preferably semi-sweet
For Serving (Optional):
- Flaky sea salt vanilla ice cream, caramel sauce, etc.
Instructions
Heat-Treat the Flour:
- Preheat the oven to 350°F (175°C). Evenly spread the flour on a baking sheet and bake for 5 minutes to eliminate any potential bacteria. Allow the flour to cool completely before using.
Prepare the Egg Substitute:
- In a small bowl, whisk together the cornstarch and warm water until the cornstarch is fully dissolved.
Cream the Butter and Sugars:
- In a medium mixing bowl, use an electric mixer to cream the softened butter for approximately 30 seconds. Add the brown sugar and granulated sugar and continue mixing until the mixture becomes light and fluffy, about 1 minute.
Incorporate Vanilla and Egg Substitute:
- Add the vanilla extract and the cornstarch-water mixture to the butter-sugar blend. Stir the cornstarch mixture before adding, as it may settle. Mix until well combined.
Add Dry Ingredients:
- Gradually add the cooled flour and salt to the wet ingredients. Mix until just combined, avoiding overmixing.
Fold in the Chocolate Chips:
- Gently fold in the mini chocolate chips using a spatula until evenly distributed.
Form the Cookie Dough Bites:
- Using a small cookie scoop or spoon, portion the dough into 1 1/2 teaspoon (approximately 1/2 tablespoon) or 1 tablespoon-sized balls, depending on preference.
Serve and Store:
- Enjoy immediately, or store in an airtight container in the refrigerator for up to 7 days. Before serving, allow the bites to sit at room temperature for 15–30 minutes to soften slightly.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
