No-Bake Baileys Cookie Dough Bites

Let’s be honest: there are days when you want dessert right now, not in 45 minutes after preheating, mixing, baking, cooling, and convincing yourself patience is a virtue. Nope. Sometimes you want something sweet, creamy, chocolaty, and just a tiny bit boozy — immediately. That’s when these No-Bake Baileys Cookie Dough Bites slide into your life like the hero you didn’t know you needed.

They’re soft, they’re decadent, they taste like grown-up cookie dough, and you don’t have to turn on the oven. If that doesn’t sound like a win, I don’t know what does. Plus, they’re the kind of recipe that makes you feel like you’ve unlocked a secret dessert hack. And honestly? You kinda have.

Why These No-Bake Baileys Cookie Dough Bites Are Amazing

If you love cookie dough (and who doesn’t?), these bites are basically your new favorite thing. They’re delicious, easy, and totally Instagram-/Pinterest-worthy.

Here’s why this recipe is the MVP of all no-bake treats:

• Zero baking required.
  No ovens. No timers. No risk of burning anything “because you checked your phone for five seconds.”
• If easy comfort recipes are your thing, you’ll also like our Vegetarian Taco Skillet.
• Perfect texture.
  Soft, creamy dough meets mini chocolate chips and a smooth hint of Baileys. It’s nostalgic cookie dough… with a glow-up.
• Ridiculously easy.
  Mix, chill, roll. That’s it. If you’ve ever made a sandwich, you can make these.
• Safe to eat.
  No eggs and heat-treated flour means you can snack raw without fear. Your inner child is applauding.
• Totally customizable.
  Sprinkle lovers? Go for it. White chocolate fans? Dip away. Want to add crushed cookies? Yes, chef.
• Perfect for gifting or late-night cravings.
  These babies store beautifully in the fridge. Make a batch on Sunday and thank yourself all week.

Using airtight glass storage containers keeps these bites perfectly fresh all week

Basically: this recipe gives maximum reward for minimum effort — the exact energy we all want.

Ingredients You’ll Need

Let’s dive into the good stuff. Here’s everything you need, without the fluff:

• 1 cup all-purpose flour (heat-treated)
  Raw flour = nope. Heat-treating = safe and snack-approved.
• ½ cup unsalted butter, softened
  Soft like “press-your-finger-in-easily,” not “I-left-it-on-the-stove-and-it-melted.”
• ½ cup packed brown sugar
  Light or dark — both bring those caramel cookie-dough vibes.
• ¼ cup Baileys Irish Cream
  The star of the show. Smooth, creamy, slightly boozy.
• 1 teaspoon vanilla extract
  Always makes everything smell like bakery magic.
• ½ teaspoon salt
  Necessary. Even dessert needs balance.
• ½–¾ cup mini chocolate chips
  Mini chips distribute better, giving you chocolate in every bite.
• Optional Add-ins
  • Cocoa powder (for chocolate dough)
  • White chocolate for dipping
  • Sprinkles
  • Crushed cookies
  • Sea salt flakes (trust me… so good)

Step-by-Step Instructions

Alright, apron on. Music playing. Let’s make magic.

1. Heat-treat the flour.

Raw flour isn’t meant to be eaten straight from the bag, so heat-treating makes it safe. Spread your flour on a plate or baking sheet and microwave for about 1 minute, stirring halfway through. Make sure it cools completely before using — hot flour = melted butter = sad dough.

2. Cream the butter and sugar.

Grab a bowl and beat together your softened butter and brown sugar until it’s smooth, fluffy, and irresistible-looking. This step gives the dough its iconic “cookie dough” texture. If your butter isn’t soft enough, microwave it for 5 seconds — not a second more — or you’ll end up with greasy soup.

3. Add Baileys, vanilla, and salt.

Pour that gorgeous Baileys in. Add a splash of vanilla and a pinch of salt. Mix until creamy. At this point, the bowl will smell so good you’ll question whether step 4 is emotionally necessary.

(It is.)

4. Add the heat-treated flour.

Stir the cooled flour into your buttery Baileys mixture. The dough will start to form, and this is where you adjust things:

• Too soft? Add a tiny bit more flour.
• Too stiff? Add the slightest splash of Baileys (or milk).

Trust your instincts — they’re better than you think.

5. Fold in the mini chocolate chips.

Add the chips and fold gently. Mini chips are best here — they evenly coat the dough instead of forming random chocolate clumps.
Also, if some chips accidentally fall into your mouth… that’s between you and your conscience.

A mini cookie scoop makes portioning these bites ridiculously easy

6. Chill the dough.

Pop the bowl in the fridge for 15–20 minutes. This helps firm up the dough so you can roll it into perfect bite-size balls. Also gives you time to clean up or scroll Pinterest for more dessert ideas. Balance.

7. Roll into cute bite-sized balls.

Use a small cookie scoop or spoon to portion the dough. Roll with your hands until you have adorable, perfectly round cookie dough bites. If you want to dip them in chocolate later, pop them in the freezer for 10 minutes first — it helps them stay together.

8. Dip or drizzle (optional but highly recommended).

Melt chocolate with a splash of oil until completely smooth. Dip each chilled bite into the chocolate or drizzle over them like a fancy bakery chef.
Pinterest tip: A white chocolate drizzle instantly makes them look like something you’d pay $8 for at a dessert shop.

9. Chill again to set.

Let them hang out in the fridge for another 10–15 minutes. This sets the coating and firms the dough, so every bite is creamy, soft, and slightly cool.

Just trust the process — the final result is worth every minute.

10. Store like a pro.

Keep them in the fridge in an airtight container. They stay fresh for about a week.
Want them longer? Freeze them for 2–3 months. Snack emergency? Handled.

reezer-safe meal prep containers keep these bites perfectly portioned.

Common Mistakes to Avoid

Let’s avoid disaster (and frustration):

• Not heat-treating the flour.
  A big no. Raw flour can contain bacteria. It takes 1 minute — just do it.
• Using melted butter.
  Melted butter ruins the dough and makes it greasy. Softened = yes. Melted = heartbreak.
• Adding too much Baileys too fast.
  Don’t drown the dough. Add a little at a time. This is a dessert, not a cocktail.
• Skipping the chilling step.
  Warm dough = sticky chaos. Chill first, roll later.
• Using full-size chocolate chips.
  They make the dough harder to roll and cause “random giant chip” syndrome. Mini chips change the game.
• Overmixing.
  Fold gently. We’re making treats, not cement.

Alternatives & Substitutions

If you love customizing recipes, this section is your playground. Here are some fun (and delicious) twists:

• Swap the Baileys.
  Try Kahlúa, Amarula, chocolate liqueur, or salted caramel liqueur.
  Want it non-alcoholic? Use heavy cream + caramel syrup.
• Make it chocolaty.
  Add 1–2 tablespoons cocoa powder. It turns the dough into a chocolate-Baileys dream.
• Go dairy-free.
  Use vegan butter, plant-based cream instead of Baileys, and dairy-free chocolate chips.
• Add crunch.
  Crushed Oreos? Yes. Pretzels? Even better. Toffee bits? Dangerous but amazing.
• Roll in coatings.
  Instead of dipping in chocolate, roll the bites in cocoa powder, crushed nuts, or sprinkles.
• Make them holiday-themed.
  Peppermint pieces + white chocolate? Merry deliciousness.

Honestly, once you master the base recipe, you’ll find endless ways to remix it.

If you’re in the mood for another comforting recipe after this sweet treat, our Chocolate Thumbprint Cookies are a reader favorite.

FAQ (Frequently Asked Questions)

“Are these safe to eat?”

100% yes — heat-treated flour + no eggs = safe, happy cookie dough snacking.

“Can I freeze them?”

Absolutely. Freeze for up to 3 months. They thaw in minutes and taste amazing straight from the freezer.

“Do they taste strongly of alcohol?”

No — it’s subtle, creamy, and smooth, not overpowering. You won’t feel like you’re taking a shot.

“Can I make them without alcohol?”

Yes! Swap Baileys with heavy cream, vanilla syrup, or caramel creamer.

“Why mini chocolate chips?”

They mix better, roll better, chill better, and eat better. It’s science.

“Can I double the recipe?”

Not only can you — you should. These disappear fast.

“How long can they stay unrefrigerated?”

They have dairy and Baileys, so keep them chilled. Out of the fridge for 1–2 hours is fine, but store them cold.

Final Thoughts

And there you have it — the easiest, most addictive No-Bake Baileys Cookie Dough Bites you’ll ever make. They’re fun, they’re fast, they’re dangerously snackable, and they’re basically the dessert version of a warm hug mixed with a wink.

Make them for parties, holidays, cozy nights in, or just because your brain said, “I want something sweet.” Trust that instinct — it’s correct.