These Deep Fried Chocolate Chip Cookie Dough Balls are made by dipping cookie dough in batter and frying them. This unique dessert is warm & crispy on the outside and gooey & melty on the inside. Top with a drizzle of chocolate for the ultimate indulgence!

Deep Fried Chocolate Chip Cookie Dough | From
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Remember when I dubbed this the Summer of Ice Cream, way back on Monday? I have an addendum.
[But don’t worry. The Summer of Ice Cream is still totally on.]

However, it’s also the summer of this:

Deep Fried Chocolate Chip Cookie Dough | From

Glorious globes of gooey goodness

Yes, friends, this is the summer when I make peace with deep frying and give state fairs everywhere a serious run for their money!

I’ve always been a little fascinated-slash-horrified by the news stories I read every summer about the latest deep-fried foods coming out of amusement parks and fairs. Fried bubble gum! And Kool-Aid! And PB&J! America, what is going on?

I’ve decided that carnies shouldn’t be hogging all the frying fun, so I’ll be tackling some fun and crazy frying projects over the next month or so. Every Friday (or Fry-day—see what I did there?) I’ll share a new fried dessert recipe with you. Forget the Ferris wheels and roller coasters—here at SugarHero, we make our own fun!Up first: Deep-Fried Chocolate Chip Cookie Dough!

Have you ever eaten a cookie and thought to yourself, “This cookie is pretty tasty, but it would be better if it were less baked, but still warm and melty, and also encased in a layer of sweet, crispy fried dough?” You’re in luck, because I have the perfect recipe for you.To be honest, this was new territory for me, and although I thought the idea of deep-fried cookie dough sounded good, I had no clue how it would actually turn out. I was thrilled when these unassuming balls of dough proved to be really, really, really good, or as Jason described them, “Mmmmaaarmmssdlfalskhkasboiasdfntwwaaa…” (He sort of trailed off into drool at the end.)

Deep Fried Chocolate Chip Cookie Dough | From

In the interest of scientific inquiry, I tried a number of variations for this dessert: I made cookie dough both with eggs and without eggs. I tried batters with eggs and without eggs. I fried the balls both when they were frozen, and when they were merely chilled. And of course, I tasted each batch. For science! So when I say that these balls are really, really good, you know that I can be trusted, because I think I’ve eaten more deep fried cookie dough than anyone else, ever. That’s an achievement I’ll be bragging about at the next class reunion for sure.

Deep Fried Chocolate Chip Cookie Dough | From

So let’s talk about what you’re actually getting when you deep fry cookie dough. After frying, the balls are beautifully smooth and round, with a crispy, slightly sweet coating that’s hard and crunchy on the outside, but nicely fluffy on the inside. The cookie dough becomes melted and warm and starts to cook around the edges, but definitely remains dough-like in the center. If you eat them when they’re fresh from the fryer the dough portion is gooey, like in the picture above, but if you let them cool to lukewarm, the dough will continue to cook and set, and will be a little more solid, like in the picture below.

It is definitely still like eating cookie dough, rather than a fried cookie, so use that as your guide in determining whether you’d like this dessert. I think the chocolate chips are absolutely necessary to give them the best flavor and texture, so don’t get any cute ideas about trying this with plain sugar cookie dough or something. But as far as making other changes, go crazy! Try adding other flavors of baking chips, or even chopped candy bars, or experiment with the dough itself and do a chocolate variation instead.

Deep Fried Chocolate Chip Cookie Dough | From

Of course fried foods will never be healthy, and are, as Cookie Monster might say, a “sometimes food.” But that’s true for almost any dessert, so as long as we’re not all eating fried cookie dough for dinner every night, it’s all good. Let’s do this thing. Go a little crazy in the kitchen, try something new, and show those carnies a thing or two!

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This easy frosting tastes just like chocolate chip cookie dough! Use it to frost your favorite cakes and cupcakes, as a filling for layer cakes, or even turn it into chocolate chip cookie dough dip!
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Close-up of Cookie Monster Cupcake with cookies on the side.

Cookie Monster Cupcakes

These cute and fun Cookie Monster Cupcakes are stuffed with cookie dough filling and decorated to look just like little cookie monsters. They are the perfect treat for little ones and will be enjoyed by all!
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A Close up of a pile of Deep Fried Chocolate Chip Cookie Dough balls on a white plate drizzled with chocolate and cut open to show interior.

Deep Fried Chocolate Chip Cookie Dough

5 from 5 votes
These Deep Fried Chocolate Chip Cookie Dough Balls are made by dipping cookie dough in batter and frying them. This unique dessert is warm & crispy on the outside and gooey & melty on the inside. Top with a drizzle of chocolate for the ultimate indulgence!
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes


For the Cookie Dough:

To Batter and Fry:

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Make the Cookie Dough:

  • Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat them together for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla extract and beat on low speed until combined. Stop the mixer, add the flour and salt, and mix again on low speed until most of the flour streaks are gone.
  • Stop mixing, add the chocolate chips, and stir everything together with a spatula until it’s well-mixed. Use a 1-inch cookie scoop or a spoon to form the dough into 1-inch balls, and place them on a waxed paper-lined baking sheet. You should get about 20 cookies from this recipe. Chill the dough in the refrigerator until the balls are firm, at least 1 hour. Dough can be made several days in advance and kept, well-wrapped, in the refrigerator until ready to use.

Batter and Fry:

  • To make the batter, whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the milk and 2 tsp of vegetable oil, and whisk until the batter is smooth and free of lumps.Pour the frying oil into a medium saucepan so that it’s 2 inches deep. Insert a candy/deep fry thermometer and heat the oil over medium heat until it reaches 360 F (182 C). Once at 360 F, take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, then gently drop it into the oil. Repeat with 2-3 more dough balls, so you’re frying 3-4 at a time.
  • Fry the balls for about 2 minutes per side, flipping as necessary so that they cook evenly.Fry the cookie dough balls until they’re puffed and a dark golden brown on all sides. Remove them from the oil using a frying skimmer or slotted spoon and place them on a paper towel-lined baking sheet to drain. Repeat with the rest of the cookie dough balls and batter. Watch the temperature of the oil and keep it between 360 F-370 F (182 – 188 C)—remove it from the heat if it gets too hot, or let it warm up in between batches if the temperature drops too much.
  • These balls are best served warm, but not hot. Garnish them with a drizzle of chocolate sauce, a side of whipped cream, a sprinkling of powdered sugar, or nothing at all!

Recipe Notes

I made these with two different batches of dough: one with eggs, and one without. The outcome was similar, but I found that I preferred the texture of the dough with eggs: it stayed softer and melted a bit more during the cooking process. If eating raw eggs are a concern for you (since the dough does not fully cook during the frying process), I suggest using a pasteurized egg in this recipe. If you want to try it egg-free, substitute 3 tablespoons of milk for the egg in the recipe. Additionally, readers have mentioned that they have tried this recipe with store-bought dough, and they report that it works well!

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Calories: 192kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 144mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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    1. Hello Phillip! Anything deep fried has got to be good, right?! So glad you enjoyed this recipe. Thanks for trying it.

  1. So I had to leave a review for these because Oh My God! These were perfect. I followed the recipe to the letter and was left with beautifully fried crisp dough filled with molten cookie dough. I also realized a quarter of the way through that there was no way I could finish all of these without them going bad. Going on a hunch I froze 3/4 of the dough for another time and had a cup of so of batter left over. The batter. The batter is absolutely perfect for funnel cakes and turned this single recipe into a dual purpose one that satisfied my none chocolate lovers. Thank you for this gem. It’s most definitely going into my monthly rotation.

    1. Hi Marshay!! Thank you so much for the great review and baking tips for future readers. So glad you enjoyed this recipe. I love hearing your baking success stories!! Cheers.