5 from 1 vote
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No Bake Chocolate Dipped Cookie Dough Balls

These egg-less No Bake Chocolate Dipped Cookie Dough Balls are the perfect no-bake treat for the holidays, or any time of the year!

Course Dessert
Cuisine Baking
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24 balls
Author Chrissie Baker (thebusybaker.ca)

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 to 2 1/4 cups all purpose flour
  • 1 cup mini chocolate chips
  • 500 grams semi-sweet chocolate
  • 1-2 teaspoons vegetable oil

Instructions

  1. In the bowl of your stand mixer, or in a large bowl using a hand mixer, beat the butter until it's light and fluffy and pale in colour.
  2. Add the white and brown sugars and beat well until the mixture is creamy.
  3. Beat in the vanilla and then add the flour, beating on low speed until everything is completely incorporated. It's better to add too little flour than too much at the beginning (sometimes the temperature of the butter can require more or less flour to create the right consistency for rolling). Start by adding 1 and a half cups and then add a few more tablespoons at a time until the right consistency is reached.
  4. Beat in the mini chocolate chips until they're incorporated.
  5. Roll the dough by the tablespoonful into balls and place on a parchment-lined baking sheet.
  6. Add the semi-sweet chocolate in chunks to a microwave-safe bowl along with the vegetable oil. Heat at 50 percent power for increments of 30 seconds just until the chocolate is melted, but not too hot.
  7. Stir well to ensure the vegetable oil is completely incorporated.
  8. Dip the cookie dough balls in the melted chocolate at place them on the lined baking sheet.
  9. Refrigerate the cookie dough balls for about 30 minutes once they've all been dipped in the chocolate, or for a super quick treat place them in the freezer for about 5 to 10 minutes.