These bite-sized Chocolate Covered Cookie Dough Squares are the perfect treat to curb your sweet tooth! They take just a few minutes to come together and a few minutes to cool, and no one will ever know they’re lightened up!
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!
To lighten this cookie dough up, I used light butter and some nut butter in place of full fat butter. Then, I replaced some of the flour with protein powder and used a natural sweetener alternative instead of sugar. The result? Dessert that tastes JUST like cookie dough! No one would ever know for a second it’s healthy!
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!
INGREDIENTS
- 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 CHOCOLATE COVERED COOKIE DOUGH SQUARES
- 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!!
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.
HOW TO FREEZE
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! If stored well, these squares will stay fresh in the freezer for 6 months. 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.
MORE INDULGENT (AND HEALTHIER!) CHOCOLATE TREATS
WANT TO MAKE THIS RECIPE?
If you try these Chocolate Covered Cookie Dough Squares and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Chocolate Covered Cookie Dough Squares
These bite-sized Chocolate Covered Cookie Dough Squares are the perfect treat to curb your sweet tooth! They take just a few minutes to come together and a few minutes to cool, and no one will ever know they’re lightened up!
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 oat, all-purpose or gf flour (90g)
- 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)
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.
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.
Notes
Optional step: To heat treat the 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.
*For Gluten-free version: sub normal all-purpose flour for Bob’s Red Mill 1:1 Gluten Free Baking Flour.
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
MFP entry: LFF Chocolate Covered Cookie Dough Squares
Nutrition Information:
Yield:
15Serving Size:
1 Square (31 grams)Amount Per Serving: Calories: 101Total Fat: 4.8gSaturated Fat: 1.9gCarbohydrates: 9gFiber: 0.8gSugar: 3.2gProtein: 5.4g
These are SO good. I made them in muffin tins (regular size) and just divided the cookie dough into 15. They are a perfect little snack!
What a fabulous idea in the muffin tin! I am going to have to try that!! Seriously the perfect little snack 😍
Just made my second batch and I have to say, I stored mine in the freezer and they did not last 6 months. They only lasted about a week. 😜 So good! Thanks for your great recipes!
LOL I love it!! You’re right, they barely last a week. We’re going to have to start doubling the recipe 😂
Just made these for the first time and the amount of chocolate chips melted with coconut oil did not seem like enough to cover the bars. I melted the chips until they were smooth. Love how easy the recipe is.
I made these twice now and I can’t figure out why mine are so dry and crumbly? I used PE science protein powder as suggested. Any thoughts? I mixed a little water in which helped some. Either way – they are delicious!!
Mine were also dry and crumbly plus there was not enough chocolate icing. Hope we can figure out the problem because like you said they are yummy.
I used a stand mixer and mine were crumbly for a while but then turned into dough after a couple minutes. I’d keep mixing it on low until it turns into dough! I think it will eventually, as long as you’re following the recipe!
Hi Stacy! I am glad you gave them a try and loved them! Hmm I am trying to think of anything else it could be that are making them more crumbly for you. Did you use a Kitchen Aide or hand mixer on low or mix with a spoon? I know mine are crumbly at first but after a little while of mixing the dry ingredients disappear and the dough forms. Also what was the consistency like of your butter and nut butter when you added? My butter was cold and my nut butter was pretty drippy (versus like a JIF consistency of the sort) – so maybe that? But even so, adding a little extra water never hurts! 🙂
I’ve found my solution – I used my Ninja blender on the dough setting! works perfect! thanks again for the fabulous recipes. I haven’t tried one that I didn’t like 🙂
Anyone else have too little chocolate to cover all the cookie dough?
Hi Michelle, I used a bread pan for this recipe and there was no issue with the chocolate spreading all the way across. Definitely make sure its melted enough, but it was supposed to create a thin layer. The cookie dough is plenty sweet on it’s own for me, so all I wanted was a thin layer! But if you want more chocolate, please feel free to adjust the amount to your preference!