I am not a chocolate lover. There, I said it. I’ll eat it, but don’t love it like some people do. But when I want some chocolate, brownies are where I turn. You might be asking yourself why I’m talking about brownies when the post is titled “…cookie dough bites.” There is reason. Read on.
I recently found a recipe for brownie cookies; just the look of them had me hooked. I’m the person who wants to eat the chewy edges around the brownie pan and leave the inside for everyone else. These cookies seemed like the perfect way to enjoy that chewy edge. We’re getting there, hang with me. 
I also have a weird affinity for raw cookie dough. I know raw eggs are bad for you. I know, I know. But I’ve been eating cookie dough for years and I’ve never had any trouble. (I’m knocking on wood as I type this!) But I keep seeing posts and recipes and pins for cookie dough truffles and cookie dough dips.
And so was born and idea for brownie cookie dough bites. So I played with the recipe, took the eggs out, and there we had it. But my husband and a couple of our friends all agreed that they tasted more like no-bake cookies than like brownies. EVEN BETTER, I thought. Since you endured this story, your reward is sweet, addicting and chocolatey cookie dough bites, and even if you don’t like chocolate, you’ll adore these little guys.
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Peanut Butter Fudge Cookie Dough Bites
- Total Time: 1 hours 10 minutes
- Yield: 36 dough bites 1x
Description
Sweet, chocolatey cookie dough truffles. Perfect for any sweet-tooth!
Ingredients
- 1/2 cup (1 stick) (115 g) unsalted butter
- 1/2 oz (15 g) unsweetened chocolate, chopped
- 1 1/2 cups (360 ml) semisweet chocolate chips
- 3/4 cup (180 ml) crunchy peanut butter
- 1 tsp. vanilla extract
- 1/4 cup (60 ml) milk
- 1 cup (240 ml) granulated sugar
- 1 1/2 cups (360 ml) flour
- 1/4 tsp. salt
Instructions
- Combine butter and both kinds of chocolate in a heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt. Remove from heat and stir in peanut butter and vanilla. Mix until combined.
- In a small bowl, whisk milk and sugar together. Add to chocolate/peanut butter mixture. Combine flour and salt in a small bowl and add to the liquid ingredients and mix until well-combined.
- Scoop and roll dough into 1-inch balls and place onto a parchment-lined baking sheet. Refrigerate until set, about 60 minutes.
- Store in the refrigerator or room temperature.
Notes
- If you prefer extra peanut butter flavor, melt 1/2 cup peanut butter chips and drizzle over the tops of the dough bites.
- Prep Time: 1 hour 10 mins
- Cook Time: 10 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Is this dough safe to eat raw since it contains no eggs?
Yes — the article explains that eggs were deliberately removed from the original brownie-cookie recipe to make a safe no-bake dough. The bites are held together by the cooked chocolate-butter-peanut butter mixture, sugar, flour, and milk — no raw egg involved.
Why do the dough bites need to refrigerate for 60 minutes before serving?
Step 3 says to refrigerate the rolled 1-inch balls until set, about 60 minutes. Chilling firms up the chocolate and butter so the bites hold their shape and are easy to pick up rather than being too soft.
Can I boost the peanut butter flavor even further?
The notes offer a specific tip: melt ½ cup peanut butter chips and drizzle them over the tops of the finished dough bites for an extra peanut butter punch.
