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Cookie Dough Balls

Delicious, bite-sized, egg-free chocolate chip cookie dough balls coated in dark chocolate - the perfect dessert for your next party or potluck!
Course: Dessert
Cuisine: American
Servings: 70 balls
Author: Danielle Howard


  • 1 cup (225g) 225g butter (softened)
  • 1/2 cup (100g) granulated sugar
  • 1 cup (180g) brown sugar
  • 1/4 cup (60ml) milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/4 cups (270g) all-purpose flour
  • 10 oz (283g) mini chocolate chips
  • Dark chocolate or substitute semi-sweet (I used about 20 oz (567g))
  • 1 tablespoon shortening
  • Sprinkles


  • If concerned about eating raw flour, bake the flour on a baking sheet at 350 degrees F for 5 minutes.
  • Add the softened butter, granulated sugar, and brown sugar to a large mixer bowl and beat over medium speed until creamy.
  • Add the milk, salt, and vanilla extract. Mix on low speed until just incorporated.
  • Gradually add the flour and blend in over low speed until mixed through.
  • Remove the bowl from the mixer and stir in the mini chocolate chips using a large spoon or your hands.
  • Roll the dough into balls, about 1 1/2 to 2 teaspoon sized. Place the balls on a baking sheet or large plate lined with parchment and freeze for about 30 minutes.
  • Place the dark chocolate in a microwave-safe bowl. Heat for 15 seconds at a time, stirring in between, until melted. Add the shortening to thin the chocolate and make it easier to dip.
  • Remove the cookie dough balls from the freezer. Dip into chocolate and place on a parchment-lined baking sheet. I found it easiest to drop the ball into the bowl, move it around with a fork to cover it completely, then scoop it out, let the excess drip off, and place on the parchment paper.
  • If using sprinkles, sprinkle them right after they’ve been dipped. Allow the chocolate to harden, then serve.


If making ahead, store in an airtight container in the fridge.