The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Halloween Cookie Dough Balls are an easy no-bake treat that everyone loves. They’re chunks of chocolate chip cookie dough that are dipped in chocolate and decorated for Halloween.
This recipe makes 45 balls for just $0.17 per ball! The entire recipe costs just $7.64
Having a Halloween Party, or just looking for some more Halloween-themed recipes? Make sure to try this Witches’ Brew Halloween Drink, our Halloween Snack Mix, and our Witch Finger Cookies.
Ahh, cookie dough. We all like to lick it straight from the bowl even though we know we shouldn’t, so we feel a little bit of guilt as we continue to do it. But now we can eat our cookie dough without the guilt! Our edible cookie dough balls recipe is 100% safe! It is made with no eggs!
With only a handful of ingredients that you most likely already have on hand, this is a simple recipe that your kids will love to help make. It is loaded with flavor and mini chocolate chips.
These are the perfect no-bake Halloween treats that kids and adults alike enjoy. We love to freeze them and enjoy them for snacks on a rainy day or a late-night snack after the kids are asleep. So skip the Halloween decorations and make them year-round.
INGREDIENTS AND COST
RECIPE COST: $7.64
PRICE PER SERVING: $0.17
- 1/2 cup unsalted butter – $0.81
- 3/4 cup brown sugar – $0.36
- 1 teaspoon vanilla extract – $0.17
- 2 cups all-purpose flour – $0.38
- 14 oz can sweetened condensed milk – $1.23
- 1/2 cup mini chocolate chips – $0.68
- 1 pound white chocolate almond bark – $2.77
- 1/2 bag candy melts – $1.24
To find out more about how we price our recipes, check out Budget Recipes Explained.
INSTRUCTIONS
- First, make the cookie dough batter. Let it chill in the fridge for one hour.
- Next, shape the dough into balls. Place them on a baking sheet and freeze for thirty minutes.
- Then melt almond bark and stir until smooth.
- Dip the balls into the melted chocolate and place them onto another baking sheet.
- Finally, decorate the balls and let them sit for fifteen minutes before serving.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Switch out the Halloween decorations for any other color combo to make these for other holidays or anytime throughout the year.
- Add peanut butter to the dough if you want them to be extra creamy.
- Add in other fun ingredients such as mini m&m’s.
- You can use chocolate almond bark for dipping the cookie dough balls into instead of white almond bark.
STORAGE TIPS
Serve: After the dough balls have hardened for fifteen minutes, they are ready to be served.
Store: Store them in an airtight container in the refrigerator.
Freeze: Freeze the dough balls in an airtight container for up to three months.
COOK’S TOOLS
- baking sheets
- squeeze bottles
- measuring cups
- mixing bowls
- measuring spoons
- handheld mixer
- microwave-safe bowl
- mixing spoon
RECIPE FAQs
Definitely! We love using them to give uniform scoops and sizes for whatever fun treat we are making. This is one of our favorite scoops that we use.
This recipe is completely safe to eat. There are no eggs, so you will not be consuming raw eggs, which causes concern in eating raw cookie dough.
GET KIDS INVOLVED
Ages 2-3: Your child can help form the dough into balls. Have them practice their counting skills by counting how many dough balls are on the baking sheet.
Ages 4-5: Your child can begin learning about fractions as they help measure the ingredients for this recipe. Teach them that using a 1/4 measuring cup three times is equal to 3/4 cups. And that using a 1/4 measuring cup two times equals 1/2 cup.
Ages 6-8: This is a great recipe to let your kiddo try on their own with you close by supervising. It is easy to make, and they will enjoy being creative with the decorations.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
BUDGET TIPS
The fall is a great time to stock up on baking supplies such as flour and sugar as they go on sale often around the holidays. We like to stock up on bags of flour and store them in our freezer to last us quite a while.
MORE $5 RECIPES
- Chocolate Crinkle Cookies
- Crockpot Chocolate Lava Cake
- Cinnamon Sugar Pretzel Bites
- Dr. Pepper Cake
- Easy Apple Crisp
- Fried Ice Cream
- Homemade Peanut Brittle
- Instant Pot Popcorn
- Mrs. Field’s Chocolate Chip Cookies
- Soft Pumpkin Chocolate Chip Cookies
Halloween Cookie Dough Balls
Equipment
- baking sheets
- squeeze bottles
- measuring cups
- mixing bowls
- Measuring spoons
- handheld mixer
- Microwave-safe bowl
- mixing spoon
Ingredients
COOKIE DOUGH BALLS:
- ½ cup unsalted butter softened
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour heated for 5 minutes at 350°F
- 14 oz can sweetened condensed milk
- ½ cup mini chocolate chips
COATING AND DECORATIONS:
- 1 pound white chocolate almond bark
- Colored candy melts – we used purple orange, green and black
- Sprinkles optional
Instructions
MAKE COOKIE DOUGH BATTER:
- In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the vanilla.
- Gradually add the flour, alternating with the milk.
- Stir in the chocolate chips. Place dough in a smaller bowl and chill for about 1 hour.
SHAPE DOUGH BALLS:
- Remove the dough from the refrigerator, form it into balls, and place the balls on a baking sheet lined with parchment paper.
- Freeze for 30 minutes, and longer is fine.
MELT ALMOND BARK:
- Add almond bark to a medium microwave-safe bowl and heat for 1 minute.
- Stir and continue heating for 30 seconds or until the chocolate is almost completely melted. Stir until smooth.
DIP BALLS:
- Remove 3-4 balls from the freezer and dip in the melted chocolate using a fork.
- Shake off the excess chocolate into the bowl and place it onto another baking sheet lined with parchment paper.
- Repeat for all the remaining balls.
DECORATE BALLS:
- Melt colored candy melts in a small microwave-safe bowl using the same heating method as above.
- Transfer melted chocolate to plastic squeeze bottles **see notes.
- Drizzle cookie dough balls with colored chocolate and immediately add sprinkles.
FINISH:
- Let the cookie dough balls harden for about 15 minutes.
- Remove the balls from the baking sheet and gently break off any extra chocolate.
- Store them in an airtight container in the refrigerator.
Notes
- Plastic squeeze bottles – It’s easiest to use a plastic squeeze bottle, however, you can also use a small spoon to drizzle or a disposable icing bag with a small round tip.
- To keep multiple bottles of colored candy melts warm, place them in a container with very hot water to keep the chocolate liquid.
Brandy says
You had me at no bake! These are the perfect Halloween treat. Love how creative and different we can make them!
Gina says
I had to share this with my family. They are so fun and festive. This is a great treat for any Halloween get together! Plus who doesn’t love cookie dough?!?!
Lori Prenosil says
I thought you aren’t supposed to eat raw flour? These are not baked
Jess Jankowski says
Hi Lori, you are right, you should not eat raw flour. If you look in the recipe card, we give directions for baking the flour first before making the dough to ensure it is safe to consume. Let us know if you have any other questions. Thanks for stopping by!
2 cups all-purpose flour heated for 5 minutes at 350°F