Ah, cookie dough. When I was a kid, there was nothing quite like coming home from a tough day of doing long division and playing kickball- phew – to a house smelling like freshly made cookies. There’s a reason people make cookies when they’re doing an open house, the smell is intoxicating. It’s a universal, comforting, happy smell.
My mum would never tell me when she was going to make cookies, so it was always a happy surprise. I’d walk in the door, smell them instantly, toss my backpack to the floor and run to the kitchen. Fresh cookies, and, if I was extra lucky, a little bit of uncooked batter put aside just for me.
I love cookie dough. Like, I freaking LOVE cookie dough. Maybe it’s a nostalgia thing, or maybe it’s just because the stuff tastes so damn good. Sometimes I’ll bake cookies fore the sole purpose of eating a bit of dough. It almost tastes even better than the actual cookies themselves. Almost.
Back then, no one really worried about salmonella or the risks of eating raw cookie dough. Life was simpler and things seemed less scary. I feel bad for kids these days who aren’t able/allowed to eat raw cookie dough. I mean sure, it usually contains raw eggs, so it’s not the safest thing to eat. But my motto is that a little bit won’t kill ya. People make whiskey sours with raw egg whites; to me, that’s a hell of a lot more gross.
That said, if you do eat a few heaping spoonfuls, chances are you’re going to feel a bit crappy. There’s a fine line between “cookie dough omnomnomnom” and “oooooh tummy ache”. But in moderation, it’s SO GOOD.
These little cookie dough bonbons – egg-free cookie dough – are perfectly bite-sized. They’re no-bake, egg-free (worry free!), and incredibly addictive. Crunchy mini chocolate chips, a strong hint of vanilla, and a sweet, brown sugar batter. COOKIE DOUGH!! ♥♥♥
These make great gifts! Wrap them up in a baggy, tie them with some cute twine and a handmade gift tag.
Next stop, crunching up a few of these in a bowl of vanilla ice cream. Yes puh-lease.
| Chocolate Chip Cookie Dough Bonbons | Print |
- 1 stick (1/2 cup) butter, softened
- ¾ cup packed brown sugar
- 1½ tsp vanilla extract
- 2 Tbsp milk
- ½ tsp salt
- 1¼ cups all-purpose flour
- ½ cup mini chocolate chips
- 200g dark chocolate, chopped
- 2 Tbsp coconut oil*
- Line a large baking tray with wax paper; set aside.
- In a mixing bowl, beat butter and sugar until fluffy. Add in vanilla and milk, mixing until smooth. Add flour and salt and mix until just combined. You may need to add a little more or a little less flour until the consistency is doughy but not sticky. You should be able to roll a ball in your hands without it sticking to your fingers.
- Stir in chocolate chips. Roll dough into teaspoon-sized balls and place on baking tray.
- In a heat-safe bow, microwave chocolate and coconut in 30 second increments, mixing after each increment, until smooth. Use two forks to dip each dough ball into the chocolate, and place back on baking tray. Repeat with all dough balls. Refrigerate for 20 minutes until chocolate has set.
- If you have any remaining melted chocolate, drizzle over top of bonbons, and chill until set.
- Store in an airtight container in the fridge for up to one week.
Can I replace the coconut oil with something else ? Thanks
Hi Diane, good question! I’ll make a note in the recipe.
The coconut oil is optional. It helps solidify the chocolate as it sets, but you definitely don’t need it. (Just a preference of mine)
Do these freeze? Just wondering if I can use them for our annual cookie exchange this year.
Yup! Once you’ve chilled these so the chocolate has set, these should freeze really well.