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Celebrate National Chocolate Chip Day With No-Bake Cookie Dough Bites

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

These no-bake cookie dough bites make it totally acceptable to lick the spoon

Not gonna lie. No-bake chocolate chip cookie dough bites are kinda the perfect dessert. They're fast, they're delish, they're egg-free (so you don't have to worry about eating them raw or leaving the dough on the counter), and it's not even necessary to turn on the oven. And they have tons of chocolate chips, so... there's also that.

These no-bake cookie dough bites make it totally acceptable to lick the spoon

In this recipe, we crammed all of the chocolate chip cookie flavors into a bite-size cookie ball that doesn't need baking. You're welcome.

More: 15 Add-Ins for Next-Level Chocolate Chip Cookies

No-bake chocolate chip cookie dough bites recipe

Inspired by Picky Palate

Yields 18-20 bites

Ingredients:

  • 1 stick (or 8 tablespoons) unsalted softened butter
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 3/4 cup mini chocolate chips (you can also use regular)

Directions:

  1. In a mixing bowl add the white and brown sugar and the butter. Beat the mixture on high until smooth and creamy, about 2 minutes. Add in the vanilla, salt, chocolate chips and the flour, making sure the ingredients are well combined.
  2. With a cookie scoop or spoon, scoop out the dough and begin rolling into bite-sized balls trying to keep each the same size. Place the balls on a platter and serve at room temperature. Store leftovers in the refrigerator.

More: No-bake Red Velvet Cheesecake Is Unbelievably Easy to Whip Up

These no-bake cookie dough bites make it totally acceptable to lick the spoon
Image: Yvonna Groom/Sheknows

Originally published April 2013. Updated May 2017.

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