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About This Recipe
Love cookie dough? Me too! In fact, I would even go as far as saying that cookie dough is my favorite dessert EVER. I love it more than cookies, more than cake, and *gasp* 😱 more than ice cream!
These Chocolate Covered Cookie Dough Squares are the perfect bite-sized treat to curb your post lunch sweet tooth craving. They also make amazing toppings for your Protein Fluff, Cookies and Cream Protein Milkshake, or Jello Yogurt Bowl!
Heck, they are even fun and delicious enough to bring as treats to get togethers and parties! Each square turns into a pool of sweetness and chocolate in your mouth. Don’t be surprised when they’re the first dessert to go!
Don’t believe me? I absolutely insist you try for yourself!
Why You’ll Love These Chocolate Covered Cookie Dough Squares
- They taste just like cookie dough despite being lightened up!
- Each bite is dense, moist, chewy, and soft, and will melt right in your mouth.
- The chocolate candy shell is rich and delicious!
- The perfectly bite-sized, low calorie snack with an added boost of protein.
- No oven required and 100x easier than making actual cookies! 🙌🏼
- They stay good in the fridge for up to 2 weeks and freeze wonderfully
- Light butter – I used I Can’t Believe It’s Not Butter Light.
- Brown Sugar – I used Truvia.
- Nut Butter – I used American Dream Peanut Butter Cheesecake PB.
- Protein Powder – I used PEScience Vanilla. If you want to use another brand, just make sure it is also a whey + casein blend. You can use my affiliate code Laurenfitfoodie to save 15% off your purchase of any PEScience products.
- Flour – Use all-purpose flour. You could also substitute Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- Vanilla Extract
- Semi-Sweet Chocolate Chips
- Coconut Oil
How To Make
- If you wish to heat treat the flour to ensure food safety, follow the instructions in the Notes for doing that first. I usually use oat flour so don’t worry about it!
- Place the nut butter, butter, brown sugar and vanilla into a mixing bowl and beat until combined.
- Next, add the flour, protein powder, and salt and mix on low until all ingredients are incorporated.
- Line a small pan with two pieces of parchment paper. I used a 10-inch bread pan. Then, add the cookie dough and press down evenly. You can do this with your hands or a piece of parchment paper.
- Now, we’ll make the chocolate topping. Place the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the chocolate over the top of the dough, spreading so that it covers the dough evenly.
- Refrigerate or freeze until the chocolate is firm. Sprinkle with flakey salt if desired.
- Cut into 8 large pieces or 15 mini pieces and enjoy!
Optional step: If you wish to heat treat the raw flour, preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes, then set aside to cool completely.
I usually don’t heat treat when I am eating it for myself, but if I am making something with raw flour in it for someone else, I will, just so I can be sure I am giving them something safe to eat. Feel free to do your research!!
To maximize the shelf life of the cookie dough squares, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
- Cookie dough squares in the fridge will last 1.5-2 weeks.
- Cookie dough squares in the freezer will last 6 months.
Storage Tip: Once chocolate hardens, you can cut the cookie dough into squares and wrap individually in saran wrap or aluminum foil. Store airtight in a zip top bag. This makes it easy to grab when the chocolate cravings hit!
To defrost, simply put the cookie dough in the fridge for an hour or let it sit at room temperature for 15-20 minutes or until defrosted to your liking.
Heat Treating Flour
According to the FDA, raw flour can possibly contain harmful bacteria such as salmonella or E.coli. In order to make sure raw cookie doughs are safe for consumption, you heat treat the flour before adding it into the recipe to make sure it is safe.
If you wish to heat treat the raw flour, preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes, then set aside to cool completely.
*I usually don’t heat treat when I am eating it for myself, but if I am making something with raw flour in it for someone else, I will, just so I can be sure I am giving them something safe to eat. Feel free to do your research!!
Can I make Chocolate Covered Cookie Dough Sqaures vegan?
Yes! To make vegan, use dairy-free butter, a plant-based protein powder and dairy-free chocolate chips.
Can I omit the protein powder?
You can, you may just need to add extra flour since not adding the protein powder would alter the wet/dry ratio of the cookie dough. Anywhere from 1/4 cup to 1/2 cup extra flour should work. Start with an extra 1/4 cup and gradually add until you get to cookie dough consistency.
Why does my cookie dough mixture feel too dry/crumbly?
Not all protein powders have the same consistency and some will absorb liquid more easier than others, which might cause your cookie dough mixture to seem a little dry or crumbly. Just add a little water or milk, about a teaspoon at a time, until it gets to cookie dough consistency. Add liquid slowly – you also don’t want to over do it!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Chocolate Covered Cookie Dough Squares
Ingredients
Cookie Dough Squares
- 1/4 cup nut butter (56g) I used American Dream
- 1/4 cup cold light butter (56g) or more nut butter
- 1/2 cup brown sugar substitute (96g) I used Truvia
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (90g) or oat flour or gluten-free flour
- 2 scoops vanilla protein powder (62g) I used PEScience
- 1/8 tsp salt
Chocolate Topping
- 1/3 cup semi-sweet chocolate chips (80g)
- 1 tsp coconut oil (5g)
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Instructions
- If you wish to heat treat the raw flour to ensure food safety, follow the instructions in the Notes for doing that first. I usually use oat flour so don't worry about it!
- Place the nut butter, butter, brown sugar and vanilla into a mixing bowl and beat until combined.
- Then add the flour, protein powder and salt and mix on low until all ingredients are incorporated.
- Line a small pan with two pieces of parchment paper (I used a 10-inch bread pan). Add the cookie dough and press down evenly. You can do this with your hands or a piece of parchment paper.
For the Chocolate Topping:
- To make the chocolate topping, place the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Pour the chocolate over the top of the dough, spreading so that it covers the dough evenly.
- Refrigerate or freeze for 30 minutes, or until the chocolate has set. Sprinkle with flake salt if desired.
- Cut into 8 large pieces or 15 mini pieces and enjoy! Store in an airtight container in the fridge or freezer.
Video
Notes
How To Store
To maximize the shelf life of the cookie dough squares, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.• Cookie dough squares in the fridge will last 1.5-2 weeks
• Cookie dough squares in the freezer will last 6 months
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
