Chocolate-Dipped Cookie Dough Bites

Keep this recipe bookmarked or printed out and handy for whenever an occasion rolls around. Bite-size treats are always a hit, they can be decorated to coordinate with any event or theme, and they’re so easy to make.

Prep Time
20 minutes
30 minutes cooling time
30 minutes chilling time
Bake Time
5 to 10 minutes
Chocolate-Dipped Cookie Dough Bites in various stages of completion, some sprinkled with nuts, one with a bite missing

Baking sheet x 2

Parchment paper

Cooking thermometer

Scale OR dry measuring cups

Measuring spoons

Heatproof spatula

Large bowl


Stand mixer with paddle attachment OR large bowl with hand mixer

Rubber spatula (large)

Small trigger-style-ice cream scoop OR tablespoon (measuring spoon)

Heavy-bottomed saucepan (small)

Small heatproof bowl

Kitchen towel OR paper towel


Piping bags (optional)

about 24 bites
For the cookie dough:
  • 1⅓ cup (167 g) all-purpose flour
  • ¼ tsp (2 g) salt
  • ¼ tsp (2 g) ground cinnamon
  • ½ cup (114 g) butter, cubed
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
  • 2 tsp (10 ml) pure vanilla extract
  • 3 tbsp (45 ml) milk
  • ½ cup (85 g) semi-sweet chocolate, roughly chopped
  • ½ cup (85 g) milk chocolate, roughly chopped
For dipping:
  • 2 cups (340 g) semi-sweet chocolate, roughly chopped into small pieces (see Chef’s Tips)
  • 1 tablespoon (14 g) butter or canola oil
Garnishes (optional):
  • Sprinkles
  • Chopped or sliced nuts
  • Milk or white chocolate, melted
  • Candy melts, melted
For the cookie dough:

Step 1

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Step 2

To heat-treat the flour, spread the flour into an even layer on the lined baking sheet and place it into the preheated oven. Bake for 5 to 10 minutes or until the temperature of the flour reaches 160°F (71°C). To evenly heat the flour, rotate pan and stir the flour every 3 minutes or so while also checking the temperature (see Chef’s Tips).

Step 3

Transfer the treated flour to a large bowl. Sprinkle in the salt and ground cinnamon. Whisk well until no lumps remain. Set aside to cool; 30 minutes.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, cream butter until smooth. Add in the Redpath® Dark Brown Sugar and cream until pale in colour; 2 to 3 minutes. Scrape down the sides of the bowl and mix in the vanilla extract until well combined.

Step 5

Add in the cooled flour mixture. Mix on low speed until just combined. Drizzle in the milk. Mix on medium speed until well incorporated. Stir in the chopped semi-sweet and milk chocolate on low speed or fold in by hand using a large rubber spatula.

Step 6

Line the second baking sheet with parchment paper.

Step 7

Using a small-trigger-style ice cream scoop or a tablespoon measuring spoon (these will be slightly smaller), scoop evenly sized balls of dough onto the parchment-lined baking sheet (see Chef’s Tips). Place into the freezer for 10 minutes. Roll dough into balls and place back into the freezer to firm up; 20 minutes.

For dipping:

Step 1

Fill a small saucepan with about 2 inches of water and place onto the stove over medium-high heat. Bring water to a boil. Reduce heat to low.

Step 2

Combine the chopped chocolate and butter (or oil) in a small, heatproof bowl. Place the bowl over the just simmering or steaming water, ensuring the bottom of the bowl is not touching the surface of the water. Stir the chocolate mixture with a heatproof spatula until smooth; do not increase the temperature, as this may burn the chocolate. Remove from heat and carefully wipe any condensation from the bottom of the bowl.

Step 3

Drop a chilled cookie dough ball into the melted chocolate. Working quickly, use a fork to roll the ball in the chocolate. Carefully lift and tap the fork against the bowl to remove any excess chocolate from the bite before placing it onto the lined baking sheet. Repeat with the remaining bites. If adding sprinkles or decorations onto the bites, do so while the chocolate is still wet.

Step 4

Place the baking sheet in the fridge to set; 10 minutes. If desired, pipe melted milk or white chocolate or melted candy melts over the bites to decorate them to suit the season or celebration.

A pile of chocolate-dipped cookie dough bites on a hexagonal plate, being served with small tongs.