These Cookie Dough Balls are soft, sweet, and full of classic cookie dough flavor. They're made with heat-treated flour, mini chocolate chips, and no raw eggs, so they're completely safe to eat. Each ball is dipped in smooth, melted chocolate, making it a simple and delicious no-bake dessert perfect for any occasion.
Why You'll Love This Recipe
- No baking required- just mix, roll, and chill.
- Safe to eat with heat-treated flour and no raw eggs.
- Simple ingredients and easy prep.
- Bite size treats for lunches, snacks, and gifting.
Ingredients in Edible Chocolate Chip Cookie Dough
For the Cookie Dough Balls:
- heat treated all-purpose flour
- salted butter, room temperature
- light brown sugar
- granulated sugar
- salt
- vanilla extract
- milk
- mini chocolate chips
For the Chocolate Coating:
- melting chocolate wafers, melted (use milk, white, or semi-sweet depending on preference)
Optional flavor variation: add ½ teaspoon peppermint extract to white chocolate for a peppermint version. Top with crushed candy canes to make them more festive.
How to Make Cookie Dough Balls
- Heat-Treat the Flour: Spread raw flour evenly on a baking sheet and bake at 350°F for 7-8 minutes to eliminate bacteria. Let cool completely.
- Mix the Dough: In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar until creamy. Add vanilla extract and milk; mix until smooth.
- Add Dry Ingredients: Mix in cooled and sifted flour and salt until combined, forming a soft dough.
- Fold In: Stir in mini chocolate chips until evenly distributed.
- Shape: Scoop dough with a #30 cookie scoop, roll into balls, and place on parchment-lined baking sheet. Chill 20-30 minutes.
- Coat: Dip chilled dough balls in melted chocolate wafers, letting excess drip off. Place back on parchment paper.
- Chill: Refrigerate until chocolate sets, about 15-20 minutes.
Quick Tips
- Always heat-treat the flour to make it safe to eat.
- Sift the flour before adding it to the wet ingredients to remove any clumps.
- Use melting wafers for the smoothest chocolate coating. Dark chocolate, milk chocolate, and white chocolate wafers are all great options.
- A double boiler is a simple way to melt chocolate to a smooth consistency.
- Add a sprinkle of flaky sea salt before the chocolate sets for a sweet and salty finish.
- Add ½ teaspoon of peppermint extract or your desired flavoring to 8 ounces of white chocolate wafers for a variety of flavors.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.
Storage
Once the chocolate coating has set, store your cookie dough balls in an airtight container in the refrigerator for up to 7 days.
For longer storage, freeze in a freezer bag or freezer-safe container for up to 3 months. Let them thaw in the refrigerator before serving.
More No Bake Treats
If you love easy, no-bake desserts, try these next:
- Peanut Butter Meltaways - This easy recipe is smooth, creamy, and perfectly sweet.
- No Bake Peanut Butter Balls - A classic favorite for chocolate and peanut butter lovers.
- Old Fashioned Rum Balls - Rich, chocolatey, and perfect for the holidays. This no bake recipe is a holiday classic.
Each of these simple, no-bake treats is great for sharing, gifting, or keeping on hand when you need something sweet.
📖 Recipe
Chocolate Dipped Cookie Dough Balls
Equipment
Ingredients
- 1 ¼ cups all-purpose flour - heat-treated
- ½ cup salted butter - room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup mini chocolate chips
- 8 ounces melting chocolate wafers - melted (milk, dark, or white chocolate - see notes)
Instructions
- Preheat the oven to 350°F. Spread the flour in a thin, even layer on a cookie sheet and bake for 7-8 minutes to make it safe to eat. Let it cool completely before using.
- In a large bowl or stand mixer, beat butter, brown sugar, and granulated sugar until creamy. Add vanilla and milk; mix until smooth.
- Mix in cooled flour and salt until combined, forming a soft dough.
- Stir in mini chocolate chips.
- Scoop dough with a #30 cookie scoop, roll into balls, and place on a parchment-lined baking sheet. Chill 20-30 minutes.
- Dip chilled dough balls in melted chocolate, letting excess drip off. Place back on parchment paper.
- Chill until the chocolate is set, about 15-20 minutes.
Notes
- Use white chocolate wafers for a sweeter version.
- Add ½ teaspoon peppermint extract to white chocolate for a festive twist and top with crushed candy canes!
- Drizzle coated truffles with melted chocolate and decorate with sprinkles, chocolate chips, or crushed candy canes.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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