Cookie Dough Balls are sweet treats with chocolate chip cookie dough coated in melted semi-sweet chocolate. I have given a semi-homemade version below, but be sure to try my Edible Cookie Dough should you want it to be extra delicious and completely homemade! For another delicious, bite-sized treat, be sure to try my Oreo Truffles!

Cookie Dough Balls in Bowl with one Bitten Into
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Ingredients and Substitutions

Cookie Dough: You can use store-bought edible cookie dough for this recipe, or you can make your own!

Chocolate: Be sure to use baking chocolate bars for the coating. Semi-sweet chocolate is a great option for the perfect balance of sweetness, however milk chocolate or dark chocolate can be used depending on your preference. Avoid using chocolate chips as they do not melt and coat the cookie dough as smoothly.

Cookie Dough Balls on Plate

How to Melt Chocolate

Melting Chocolate in the Microwave

  • Add the chopped chocolate and oil into a microwave-safe bowl.
  • Heat the chocolate in 20-second increments, stirring after every 20 seconds, until melted.
  • Once melted and smooth, let the chocolate sit for about 5 minutes before dipping the cookie dough balls.

Dipping Cookie Dough into Chocolate

Double Boiler Method for Melting Chocolate

  • Fill a pot about halfway full of water and bring to a simmer over low heat.
  • Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
  • Add the chocolate and oil to the heat-safe bowl.
  • With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
  • Once melted and smooth, let the chocolate cool for a few minutes before dipping the cookie dough balls into it.
Heart Cookie Dough Balls

For a fun Valentine’s Day treat, make cookie dough hearts following these instructions:

  • Press the cookie dough into a sheet pan in an even layer.
  • Use a heart-shaped cookie cutter to press out a heart shape and place it onto a parchment-lined sheet.
  • Freeze the cookie dough hearts until ready to coat.
  • Use buttercream to write fun sayings on each heart.
  • Store the candies in an airtight container in the refrigerator for up to 2 weeks.
  • To freeze, first allow the chocolate coating to set. Then, place the coated cookie dough balls into a labeled and dated freezer-safe bag or container for up to one month. Allow to thaw before serving.

More No Bake Treats

5 from 1 vote

Cookie Dough Balls

Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Cookie Dough Balls are sweet treats with edible chocolate chip cookie dough coated in melted semi-sweet chocolate.


Chocolate Coating

  • 4 bars (4 ounces each) semi-sweet baking chocolate, chopped
  • 1 teaspoon vegetable oil


  • Line a baking sheet with parchment paper and remove the chilled cookie dough from the refrigerator.
  • Scoop out the cookie dough with a one tablespoon scoop and roll it into a smooth ball. Place it on the parchment-lined baking sheet. Repeat with the remaining cookie dough.
  • Place the balls of cookie dough in the freezer to chill while you prepare the chocolate coating.

Chocolate Coating

  • Add the chopped chocolate and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy.


  • Remove the cookie dough balls from the freezer. Working one at a time, gently drop the cookie dough into the melted chocolate, making sure they are completely covered in chocolate.
  • Using a fork, lift out the chocolate-covered cookie dough. Use a toothpick or another fork to slide the coated cookie dough onto the parchment-lined baking sheet.
  • Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hello! I have made these cookie dough using your recipe bu t never have I tried dipping it in chocolate. They were delish as they are uncoated. I would like to know if I can add mint flavoring to your recipe as i am planning to have these for my daughter’s upcoming birthday. . .

  2. Every time I see your book Surprise Inside Cakes mentioned, I can’t help thinking about the Little Rascals Episode, found on YouTube called Lil Rascals: Cake Baking for Idiots. It’s well with the watch! Sorry I couldn’t post a link.

  3. Made these this weekend with your edible cookie dough, using a gf flour blend. Oh my wow are these fantastic! I’ve tried another dough version and these are 100x better!

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