Chocolate Chip Cookie Dough Balls Recipe

Name: Chocolate Chip Cookie Dough Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (1 1/3 sticks) butter, at room temperature; 3/4 cup granulated sugar; 1/4 cup dark brown sugar, packed; 1/4 cup applesauce; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 cup mini semisweet chocolate chips; 12 ounces dark chocolate wafers or semisweet chocolate chips; 6 blocks chocolate-almond bark, such as CandyQuik

Servings: persons

2/3 cup (1 1/3 sticks) butter, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar, packed
1/4 cup applesauce
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup mini semisweet chocolate chips
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik

1
For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth.
2
Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture.
3
Mix in the chocolate chips.
4
Scoop out the batter using a mini ice cream scoop and roll it into balls.
5
Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
6
For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly.
7
Remove the chilled dough balls from the freezer.
8
Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully.
9
Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes.
10
Store in the fridge for up to 2 weeks.

2187

kcal

Calories

117

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup (1 1/3 sticks) butter, at room temperature, 3/4 cup granulated sugar, 1/4 cup dark brown sugar, packed, 1/4 cup applesauce, and more.

Yes, Chocolate Chip Cookie Dough Balls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie Dough Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions