Description
These Chocolate Chip Cookie Dough Footballs are a fun and delicious no-bake treat that look like mini footballs, perfect for game day or any festive occasion. Made with safe-to-eat cookie dough mixed with mini chocolate chips, dipped in rich melting chocolate, and decorated with white chocolate laces, they combine classic flavors with a playful presentation.
Ingredients
Cookie Dough
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (158g) light brown sugar
- 1/4 cup (52g) sugar
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour, heat-treated (measured correctly)
- 1/4 tsp salt
- 1–2 tbsp water, if needed
- 1 1/2 cups (211g) mini chocolate chips
Chocolate Coating & Decoration
- 16 oz chocolate melting chocolate
- 3 oz white melting chocolate
Instructions
- Cream Butter and Sugars: In a large mixer bowl, cream together the unsalted butter, light brown sugar, and sugar on medium speed for about 2-3 minutes until the mixture is light in color and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract until it’s well combined with the creamed butter and sugars.
- Combine Flour and Salt: Add the heat-treated all-purpose flour and salt to the bowl and mix until just combined. Add 1-2 tablespoons of water if the dough is too crumbly, to help it hold together.
- Fold in Chocolate Chips: Using a silicone spatula, fold the mini chocolate chips into the dough evenly to create a uniform mixture.
- Shape Cookie Dough Footballs: Use a 1 ½ tablespoon cookie scoop to portion the dough. With your fingers, shape each portion into a football shape and place them on a plate or cookie sheet.
- Chill Dough: Refrigerate the shaped cookie dough footballs for 1-2 hours or until firm. They can also be prepared a day ahead and refrigerated until ready to use.
- Melt Chocolate for Dipping: Melt the dark chocolate melting chocolate according to the package instructions in a small to medium bowl deep enough for dipping. Prepare a parchment paper-lined surface for drying.
- Dip Footballs in Chocolate: Insert a toothpick into the long side of each cookie dough football and dip it into the melted chocolate until fully covered. Gently tap off the excess chocolate by tapping the toothpick on the side of the bowl.
- Dry and Remove Toothpick: Place the dipped football on parchment paper. Carefully twist the toothpick to remove it, optionally using it to patch the hole with a bit of chocolate. Use the toothpick to draw a line between the football and excess chocolate on the paper to create a clean break line.
- Let Chocolate Dry: Allow the chocolate coating to harden fully at room temperature before proceeding.
- Decorate with White Chocolate Laces: Melt the white melting chocolate, transfer it into a piping bag or squeeze bottle, and pipe the football laces onto each chocolate-coated cookie dough football.
- Final Drying and Storage: Let the white chocolate fully dry before serving. Store leftovers in an airtight container in the refrigerator. Serve at room temperature for softer texture.
Notes
- Heat-treating the flour is necessary to make the cookie dough safe to eat raw. You can do this by baking the flour at 350°F (175°C) for 5-7 minutes or microwaving it in short bursts.
- If the dough is too dry, add water a little at a time until it holds together well but avoid over-wetting.
- Use good quality melting chocolates for smoother coating and better flavor.
- Chilling the dough balls before dipping helps maintain their shape during chocolate dipping.
- Store finished footballs in an airtight container in the fridge but allow them to come to room temperature before serving for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
