It’s no secret that I’m something of a cookie dough addict. I always prefer my cookies soft, chewy, and slightly underbaked, and the only thing that I like better than a soft cookie is one that’s never seen the inside of an oven.
That’s why I’m so excited to share today’s recipe for these easy Cookie Dough Bites with you! They’re made with a completely egg-free* cookie dough, so you can enjoy without the worry. Made with plenty of brown sugar and vanilla for an authentic cookie dough taste, I’ve also made the filling extra creamy and rich with the addition of Challenge cream cheese. Trust me, you won’t miss the eggs here.
Because sweet always tastes best when served with something a little salty, I recommend spearing each cookie dough bite with a pretzel stick. The sweet chocolate chip cookie dough paired with the salty, crunchy pretzel is the perfect flavor combination.
These cookie dough bites would serve as a great appetizer for your next potluck or get together. They’re dipped in dark chocolate and white chocolate and covered with sprinkles — try out seasonal holiday colored sprinkles to make them extra fun and festive.
*Note– though this recipe is egg free, there have been some reports that E. coli may be linked to consuming raw flour. I don’t let this stop me personally, but please consume at your own risk. There are tutorials that can be found online to toast your flour to eradicate any risk of E. coli, as well.
- ½ cup Unsalted Challenge Butter, softened to room temperature
- 2 oz Challenge Cream Cheese, softened to room temperature
- ⅓ cup brown sugar, tightly packed
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cup all-purpose flour
- ⅓ cup chocolate chips (I prefer to use a blend of mini and regular-sized semisweet chocolate chips)
- 14 pretzel sticks
- 1 cup white chocolate melting wafers
- 1 cup dark chocolate melting wafers
- Sprinkles, for decoration (optional)
Combine Challenge butter and Challenge cream cheese in a medium sized bowl, stir until well-combined.
Add sugars and vanilla extract, stir well.
Sprinkle salt over batter and stir to combine.
Gradually stir in flour until completely combined.
Add chocolate chips and use a spatula to stir.
Scoop cookie dough by two teaspoons and roll into round balls.
Place on a wax paper lined cookie sheet and firmly insert a pretzel into the top of each ball.
Transfer to freezer, and chill for 15 minutes.
While cookie dough is chilling, prepare melting wafers (keeping the dark chocolate and white chocolate wafers in separate, small bowls) according to package instructions.
Retrieve cookie dough from freezer and, holding by the pretzel stick, dip each cookie dough bite in chocolate (I alternate between dipping in dark chocolate and white chocolate, for an even variety).
Top with sprinkles immediately, while the chocolate is still wet.
Allow chocolate to harden, serve and enjoy! Keep uneaten cookie dough bites refrigerated in an airtight container.