Baking season is right around the corner and everyone is always on the lookout for something new to make to take to gatherings. These edible Chocolate Covered Cookie Dough Balls are here to spruce up your baking routine. Best part is, no baking required! And you will THANK ME for these bad boys later 🙂 (or hate me haha)
A few weeks ago Mike brought home some edible cookie dough balls from the store and he thought that was the best thing ever invented. So I wanted to try my hand out and then I added some melted chocolate on top… and yes they are worth every calorie.
Is it safe to eat edible cookie dough?
The reason it can be dangerous to eat raw cookie dough is because it normally contains eggs that aren’t cooked. Even raw flour can contain bacteria. So in this Chocolate Covered Cookie Dough recipe, we don’t use eggs and you can microwave the flour for just over a minute to help kill any harmful bacteria.
How to make edible chocolate covered cookie dough balls
These Chocolate Covered Cookie Dough Balls are super easy. Start by combining the butter and sugars. You can use your mixer but I just did it by hand and made sure the butter was soft.
Next you add the vanilla and milk. Then slowly add the flour and just a pinch of salt until every thing is well combined.
Next fold in the chocolate chips. I used Chocolate and Peanut Butter Chips from Tollhouse but you can use mini chocolate chips, regular, white, butterscotch. Whatever sounds good or whatever you have in your pantry.
To make the balls, wet your hands so the batter doesn’t stick to your hands. Then roll into 2 in balls and place on a parchamnent lined baking sheet.
Refrigerate or freeze for a few minutes while you melt your chocolate. Drizzle chocolate over balls and refrigerate until you are ready to serve!
Chocolate Covered Cookie Dough Balls
Ingredients
- 1 stick butter softened
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp vanilla
- 1/3 cup milk
- 1 cup all purpose flour *see notes below
- pinch of salt
- 1 cup Chocolate chips used here Hershey’s Peanut Butter & Chocolate CHips
- 2 oz Baker’s Chocolate
Instructions
- In a medium bowl cream together butter and sugars.
- Stir in vanilla
- Add milk and stir.
- Slowly add flour and salt.
- Mix until well combined.
- Fold in chocolate chips.
- Wet hands and roll into 2in balls and place on a lined baking sheet.
- Refrigerate for 15 minute (or freeze for a few minutes)
- Melt chocolate according to package and drizzle over cold dough.
- Store in airtight container and refrigerate until ready to serve.
Notes
- If you want to pasturize the flour: Microwave for about 1 minute and 15 seconds stirring in 15 second intervals and then use in recipe! (or toast in oven)Â
ENJOY!!!! And let me know how much you LOVVVEEDDDD them!
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QUESTIONS ANSWERED
What makes these “edible”? There are no eggs in the batter.
Safe to use raw flour? You can microwave the flour for about 1 minute and 15 seconds stirring in intervals to cook any problematic bacteria. Or you can toast in oven.
Can I use sprinkles or different flavored chocolate? Yes! Get creative.
Like this EASY dessert recipe?? Check out my No Bake Strawberry Cheesecake Bites or my Apple Cinnamon Roll Up posts!
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