Fried Cookie Dough Bites are the ultimate indulgence with a sweet, fried pancake batter outer layer surrounding a soft, gooey center of edible cookie dough and melted chocolate chips! This fun recipe captures the aromas and flavors of state fairs without having to leave the house!
Table of Contents
I love state fairs and I love cookie dough, so you know that the deep fried cookie dough bites are going to be one of my favorite state fair foods. You can also get these at Sonic but why not just make them at home with the ingredients that are already in your own pantry!
These deep-fried cookie dough bites are so much fun for children and grown-ups alike, and a great way to bring the excitement and novelty of state fair food right to your home. This Sonic copycat recipe is one of the simplest deep-fried desserts you can whip up and one that everyone just seems to love, making them a fantastic option for entertaining.
If you’re a fan of a deep-fried sweet treat with a nice crunch, check out my recipes for Homemade Glazed Donuts, New Orleans Beignets, Apple Fritter Donuts, Churros, Funnel Cakes, and Old-Fashioned Sour Cream Doughnuts!
Why We Love This Recipe
- With ingredients like premade chocolate chip cookie dough (you can use homemade edible cookie dough, of course!) and a simple pancake mix-based batter, even those with limited experience in the kitchen can create something truly special.
- The use of a Dutch oven or deep fryer makes achieving that perfect golden brown finish a breeze.
- They can be prepared in advance and quickly fried before serving, allowing you to spend less time in the kitchen and more time with your guests.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Premade Edible Chocolate Chip Cookie Dough (like Pillsbury or Tollhouse) – The base ingredient, it’s super convenient as it is premade and designed to be consumed raw.
- All-Purpose Flour – Adds structure to the batter, making sure it coats the cookie dough well.
- Granulated Sugar – Gives the batter some sweetness.
- Baking Powder – This leavening agent helps the batter to puff up and become light and crispy when you fry it.
- Buttermilk – Adds a tangy flavor to the batter and contributes to the tender texture of the coating.
- Salted Butter – Brings a rich flavor into the batter.
- Vanilla Extract – A dash of vanilla enhances the sweet flavors of the batter and cookie dough.
- Large Egg – Helps to bind the batter ingredients together.
- Canola or Vegetable Oil, for Frying – A neutral oil is ideal for deep-frying as it can create that crispy exterior without adding any unwanted extra flavors to the bites.
How to Make Deep-Fried Cookie Dough
- Prepare cookie dough. Start by slicing the edible chocolate chip cookie dough into ½-inch pieces. Roll the pieces into small balls and place them on a baking tray lined with parchment paper then put the tray into the freezer. Freezing the dough helps maintain its shape during the frying process and ensures that the center remains gooey and soft.
- Place wet ingredients in a bowl. Add the buttermilk, melted butter, vanilla extract, and egg to a medium bowl.
- Whisk until combined. Using a whisk, mix the wet ingredients until they’re well combined.
- Add the dry ingredients. Next, add the flour, sugar, and baking powder to the wet mixture.
- Whisk until smooth. Combine the ingredients to form the batter by whisking until it is smooth.
- Heat the oil. Add 3 inches of canola or vegetable oil to a Dutch oven and heat it to 350°F over medium-high heat.
- Dip cookie dough balls in batter. Once the oil has reached 350°F, remove the edible cookie dough balls from the freezer and dip them into the batter. I like to use skewers for easier dipping and frying.
- Remove excess batter. Let any excess batter drip off the bites, giving them a slight shake if needed.
- Fry the cookie dough. Add the coated balls of cookie dough to the oil to fry them. Avoid overcrowding to ensure even cooking.
- Remove, cool, and serve. After about 3-4 minutes, the deep fried cookie dough balls should have a crispy coating that is a deep golden brown color. Remove them from the oil and set them on a wire rack above a lined baking sheet so that any excess oil can drip away while keeping the bites crispy, and so that they can cool slightly. Sprinkle the fried cookie balls with powdered sugar (optional) and serve warm with a bowl of Vanilla Ice Cream, or dip them into Whipped Cream, Chocolate Whipped Cream, Easy Cannoli Dip, or even Cream Cheese Frosting!
Recipe FAQ’s
This Fried Cookie Dough Bites recipe uses premade edible cookie dough which is designed to be safe when eaten raw. Edible cookie dough products are made with pasteurized eggs and heat-treated flour to eliminate any harmful bacteria.
Yes, you can use my homemade edible cookie dough. To make it safe for consumption, it doesn’t contain raw eggs, and you will heat-treat the flour before to kill off any nasty bacteria.
The best way to ensure even cooking is to fry in batches to prevent overcrowding the Dutch oven and do your very best to keep the oil at a constant temperature of 350°F.
While the texture might differ, you can try air frying them at 400°F for about 5-6 minutes (depending on the model and the air fryer setting used). However, a deep fryer is recommended for the most authentic taste and texture.
Leftover cookie dough bites can be stored in an airtight container at room temperature for up to 2 days. Reheat them briefly in an oven or air fryer to re-crisp the exterior before serving. For storing beyond a couple of days, refrigerate the bites in an airtight container for up to 5 days. Refrigeration may alter the texture slightly, making them less crispy.
Tips for Success
- Keeping the dough balls the same size helps with even cooking. I find ½-inch the perfect size for quick frying while keeping a deliciously soft center.
- Freezing the cookie dough balls before frying helps them maintain their shape and ensures the center stays soft and gooey.
- To keep your hands clean and safe from splatters, use skewers or forks to dip and fry the dough balls.
- Overcrowding can lower the oil’s temperature, resulting in a soggy coating instead of crispy, so cook in batches to ensure they cook evenly and prevent them from sticking together.
- Before serving, consider dusting the bites with powdered sugar or a drizzle of chocolate syrup for extra sweetness and a wow factor to the presentation.
Frying Tips & Techniques
A Dutch oven makes an ideal frying pan for deep-frying as it maintains temperature well and has high sides to reduce splatter.
Always be careful when working with hot oil. Keep a lid or baking sheet nearby to cover the pot quickly, if the oil starts to splatter.
Keeping the temperature of the oil at a constant 350°F is crucial for achieving the perfect balance of a crispy exterior and gooey interior, so use a deep fry thermometer to monitor the oil’s temperature throughout the frying process.
If the bites are browning too slowly or too quickly, make sure to adjust the stove to high or medium heat accordingly.
Substitutions and Variations
- For those with gluten sensitivities, replace the all-purpose flour in the batter with your favorite gluten-free blend, and use a gluten-free edible cookie dough.
- There’s a wide variety of edible cookie dough flavor options, so feel free to experiment with using flavors like peanut butter, double chocolate, cookies & cream, sugar cookies, funfetti birthday cake, M&M cookie dough, or Snickerdoodle, and you may even find candy bars and other sweet snacks you love represented in an edible cookie dough form, such as Lucky Charms, Oreo, Twix, and Snickers!
- Feel free to mix in extras like crushed nuts, mini M&Ms, or sprinkles into the cookie dough before freezing.
- After frying the bites, consider coating or drizzling them with a flavored sauce, such as chocolate, raspberry, butterscotch, or mint chocolate or dusting them with powdered sugar for a sweet finish.
- For a slightly lighter version, you can try air-frying the cookie dough bites. While the texture will be different from deep frying, it’s an easy way to reduce oil intake.
More Cookie-Dough-Inspired Recipes
- Chocolate Chip Cookie Dough Fudge
- Chocolate Chip Cookie Dough Ice Cream
- Brownie Sandwich Cookies with Cookie Dough Frosting
- Peanut Butter Chocolate Chip Cookie Dough Truffles
- Cookie Dough Ice Cream Sandwiches
- Cookie Dough Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Fried Cookie Dough Bites (Sonic Copycat Recipe)
Ingredients
- Premade edible chocolate chip cookie dough (like Pillsbury or Tollhouse)
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ cup buttermilk
- 3 tablespoons salted butter melted
- 1 teaspoon vanilla extract
- 1 large egg
- Canola or vegetable oil for frying
Instructions
- Start by slicing the edible chocolate chip cookie dough into ½-inch pieces. Roll the pieces into small balls and place them on a baking tray lined with parchment paper then put the tray into the freezer. Freezing the dough helps maintain its shape during the frying process and ensures that the center remains gooey and soft.Premade edible chocolate chip cookie dough
- Add the buttermilk, melted butter, vanilla extract, and egg to a medium bowl.½ cup buttermilk, 3 tablespoons salted butter, 1 teaspoon vanilla extract, 1 large egg
- Using a whisk, mix the wet ingredients until they’re well combined.
- Next, add the flour, sugar, and baking powder to the wet mixture.½ cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder
- Combine the ingredients to form the batter by whisking until it is smooth.
- Add 3 inches of canola or vegetable oil to a Dutch oven and heat it to 350°F over medium-high heat.Canola or vegetable oil
- Once the oil has reached 350°F, remove the edible cookie dough balls from the freezer and dip them into the batter. I like to use skewers for easier dipping and frying.
- Let any excess batter drip off the bites, giving them a slight shake if needed.
- Add the coated balls of cookie dough to the oil to fry them. Avoid overcrowding to ensure even cooking.
- After about 3-4 minutes, the deep fried cookie dough balls should have a crispy coating that is a deep golden brown color. Remove them from the oil and set them on a wire rack above a lined baking sheet so that any excess oil can drip away while keeping the bites crispy, and so that they can cool slightly. Sprinkle the fried cookie balls with powdered sugar (optional) and serve warm with a bowl of Vanilla Ice Cream, or dip them into Whipped Cream, Chocolate Whipped Cream, Easy Cannoli Dip, or even Cream Cheese Frosting!
Notes
- Store: Store in an airtight container at room temperature for up to 2 days. Reheat them briefly in an oven or air fryer to re-crisp the exterior before serving. Alternatively, refrigerate in an airtight container for up to 5 days. Note that some crispness may be lost by the refrigeration process.
