Edible Funfetti Cookie Dough

You’ll love these homemade Funfetti Cookie Dough Balls made from scratch. Eggless cookie dough filled with funfetti sprinkles, milk chocolate and white chocolate chips. 

Reasons to love cookie dough 💜

1. It’s delicious
2. It’s seriously easy to make
3. It goes with EVERRRYTHING

I can’t wait to show you how to make my edible funfetti cookie dough. My recipe is complete with white chocolate chips, milk chocolate chips AND sprinkles! It’s the perfect sweet treat.

These cookie dough balls are egg-free and use only a handful of pantry ingredients. They make for the perfect snack or after-dinner sweet. Pop them in a pint of vanilla ice cream or dunk them in chocolate and make cookie dough truffles.

My secret weapon in this cookie dough is brown sugar. It adds an irresistible caramel-like flavour and once you add in choc chips and sprinkles, you have one EPIC sweet treat. Using only a handful of ingredients, this buttery cookie dough is sure to be on regular rotation in your house! 

How to make cookie dough

• Start with room temperature butter. This will help you easily mix together the butter and sugar creating that deliciously creamy texture.
• We use both caster sugar and brown sugar in this recipe. If you don’t have access to caster sugar, you can use granulated sugar instead. Read more about caster sugar here.
• A generous teaspoon of vanilla extract adds extra flavour.
• The final ingredient of the cookie dough base is plain flour or all purpose flour. Because the flour won’t be baked, heat treated flour is best.
• Then comes the mix-ins. I recommend adding a handful of funfetti sprinkles, chocolate chips and white chocolate chips. But you can customise it as you wish!

How to eat cookie dough

1. Dig in and eat it with a spoon!
2. Dip in chocolate and make cookie dough truffles
3. Add to a bowl of vanilla ice cream
4. Decorate your favourite cake or cupcakes

heat treated flour

• If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
• Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
• Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
• Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.

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Let’s Bake

Edible Funfetti Cookie Dough

Yield Makes 16–18 truffles 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Prep: 30 minutesTotal: 30 minutes

Egg-free cookie dough filled with chocolate chips and sprinkles

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Ingredients

• 115 grams (1/2 cup or 1 stick) butter, room temperature
• 90 grams (1/2 cup) brown sugar
• 50 grams (1/4 cup) caster sugar or granulated sugar 
• 1 teaspoon vanilla extract
• 140 grams (1 cup) plain flour or all purpose flour, heat treated*
• 1 tablespoon full fat or whole milk
• 50 grams (1/4 cup) funfetti sprinkles
• 80 grams (1/2 cup) chocolate chips
• 80 grams (1/2 cup) white chocolate chips

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Instructions

1. Place butter, sugars and vanilla in a large mixing bowl. Beat using an electric mixer on medium speed for 1-2 minutes until pale and creamy.
2. Add flour and milk and beat briefly until a soft cookie dough forms. Finally, stir through sprinkles and chocolate chips.
3. Scoop cookie dough into balls, roughly 1 tablespoon each, and roll smooth using your hands. Place cookie dough in the fridge for 30 minutes to chill.
4. Eat cookie dough straight, enjoy with ice cream or incorporate into your favourite dessert. Store cookie dough in the fridge.

Notes

*Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.

1. Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
2. Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
3. Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.

Nutrition Information

Serving Size: 1 truffle Calories: 151 Sugar: 14 g Sodium: 6.5 mg Fat: 8.6 g Carbohydrates: 20.8 g Protein: 1.4 g Cholesterol: 14.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American

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