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.

Add the buttermilk, melted butter, vanilla extract, and egg to a medium bowl.

Using a whisk, mix the wet ingredients until they're well combined.

Next, add the flour, sugar, and baking powder to the wet mixture.

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.

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!