Craving a sweet treat that’s both indulgent and safe to eat? Look no further than these irresistible Edible Cookie Dough Bombs! Imagine sinking your teeth into a rich, chocolate-coated ball of cookie dough that you can enjoy without any baking—yes, you read that right! Perfect for satisfying your sweet tooth or impressing your friends at your next gathering, these delightful bites are a quick and easy way to indulge in a classic American favorite. With just 20 minutes of prep time, you’ll have a dozen of these delectable treats ready to devour. So, let’s dive into this deliciously simple recipe that’s sure to become your new go-to dessert!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 bombs
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup chocolate for coating
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, 1 cup of brown sugar, 1/2 cup of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1 cup of chocolate chips, and 1 cup of chocolate for coating.
- In a large mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
- Once the butter and sugars are well combined, add in the vanilla extract and salt. Mix on low speed until incorporated.
- Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using your hands or a cookie scoop, portion out the dough into 12 equal-sized balls. Roll each portion into a smooth ball and place them on a parchment-lined baking sheet.
- Once all the dough balls are formed, place the baking sheet in the refrigerator for about 10-15 minutes to chill and firm up the dough.
- Meanwhile, prepare the chocolate coating. Melt the chocolate for coating in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth.
- Once the dough balls have chilled, remove them from the refrigerator. Dip each ball into the melted chocolate, ensuring they are fully coated. You can use a fork or toothpick to help with the dipping process.
- After coating, place the chocolate-covered dough bombs back onto the parchment-lined baking sheet. If desired, you can sprinkle additional chocolate chips or sprinkles on top before the chocolate sets.
- Allow the chocolate to set at room temperature, or place the baking sheet in the refrigerator for about 10 minutes to speed up the process.
- Once the chocolate has hardened, your Edible Cookie Dough Bombs are ready to enjoy! Store any leftovers in an airtight container in the refrigerator.
Tips
- Room Temperature Ingredients: Ensure your butter is softened to room temperature for the best texture. This will help create a light and fluffy mixture when combined with the sugars.
- Don’t Overmix: When adding the flour, mix just until combined to maintain a soft, cookie dough-like consistency. Overmixing can lead to a tougher texture.
- Chill for Better Coating: Chilling the dough balls before dipping them in chocolate helps them hold their shape and makes the coating process easier.
- Melting Chocolate: When melting the chocolate for coating, do it in short intervals and stir frequently to prevent burning. You want it smooth and silky for the perfect dip.
- Add Your Twist: Feel free to customize your cookie dough bombs by adding nuts, sprinkles, or even different types of chocolate chips for a unique flavor twist.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator. They can last for up to a week, but we doubt they’ll stick around that long!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 45mg
