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Cookie Dough Fondue

Every year at my neighbor’s house we have an annual fondue party.

No it’s not 1974.

No there is no key bowl.

It’s just basically a party that seems easy in theory…everybody cooks their own food!  But is a way more complicated get together than an average cook out.

First, you need to find your fondue pot that you got for your wedding that you swore you would use, but haven’t ever taken out of the box.

Next there is an excessive amount of hot liquids.  And when there are 47 kids running around this is just an accident waiting to happen…third degree burns anyone?

Then there is raw meat a plenty.  Honestly, who knows how long a scallop takes to cook?  Well, I can tell you 1 minute is too short, because I may or may not have bitten into a perfectly cold centered scallop yesterday, convincing myself that I was going to catch some creature-of-the-sea disease.

And because I have competitive neighbors (present company excluded, of course) this year’s fondue party was also a contest.

A contest you say?

Yes.  A contest.

I didn’t squeal in delight with this news  or anything.

Because I kinda-sorta knew what I might make.

Since meat isn’t my thing I went ahead and entered in the dessert category.

I mean…

AND FYI…if there is ever a contest to be won, all you have to do is make something with peanut butter and chocolate.

You’re welcome.

So I made cookie dough to dip in chocolate fondue.

Could there be a more perfect invention?

Of course I made peanut butter cookie dough…because I wanted to win. (Did I say I wasn’t competitive?  I might have lied.)  But I also made chocolate chip cookie dough and sugar cookie dough as well.

…all egg free, of course.  Because while I am dying of my creature-of-the-sea disease, I didn’t want to get Salmonella too.  One disease at a time, please.

So anyway.  I won for desserts.  Thank you peanut butter.

Now you don’t have to have a whole fondue party for an excuse to eat cookie dough dipped in chocolate.

Top view of cookie dough balls with forks on a plate next to a cup of melted chocolate

It’s really an everyday activity.
First, I made all the cookie dough…I’m not going to show you pictures of me making the dough…I’m going to go with the fact that you are all fairly intelligent people and have made cookies a time or two.

Three containers of cookie dough
5 cookie dough balls on a parchment-lined baking sheet
Cookie dough balls coated in rainbow sprinkles on a parchment-lined baking sheet
A variety of cookie dough balls with chocolate chips and rainbow sprinkles on a baking sheet
Top view of chocolate chip cookie dough ingredients in a mixing bowl
A cookie dough ball being dipped into a jar of melted chocolate
Cookie dough balls with sprinkles and melted chocolate on a plate next to a jar of melted chocolate

Here’s the dough…
But I will show you how to roll a ball.  Shut it, you freaks.
Peanut Butter…
Sugar Cookie…
And Chocolate Chip…
Stick those in the fridge until you’re ready to use them.
Then make your fondue. This is a simple recipe that you can serve cold or warm. And you can use it on ice cream, or just funnel into your mouth when you’re home alone. No one needs to see that.
Dude, that’s it.
Go on, go win a contest.

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Egg Free Sugar Cookie Dough Balls


Description

makes approx 2 cups cookie dough, approx 20 balls


Ingredients

Scale
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 Tbsp water
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • sprinkles, optional

Instructions

  1. In mixer cream together butter and sugar. Add in water and vanilla until evenly mixed.
  2. On low add flour until incorporated.
  3. Roll into balls and sprinkles and chill until ready to serve.

Notes

Store in an airtight container. Serve cold or at room temperature.

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Egg-Free Chocolate Chip Cookie Dough Balls

  • Author: Cookies & Cups

Description

makes 2 cups cookie dough, approximately 24 balls


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 2 Tbsp water
  • 1 1/4 cups flour
  • 1 cup chocolate chips

Instructions

  1. In mixer cream together butter and sugars. Add vanilla and water and beat until smooth. Turn mixer to low and mix in flour until incorporated and finally stir in chocolate chips.
  2. Roll into tablespoon sized balls.

Notes

Store in an airtight container in refrigerator. Serve cold or at room temperature.

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Egg Free Peanut Butter Cookie Dough Balls

  • Author: Cookies & Cups

Description

Makes 2 1/2 cups dough, approx 30 balls


Ingredients

Scale
  • 1/2 cup butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 2 Tbsp water
  • 1 1/4 cup flour

Instructions

  1. In mixer cream together butter, peanut butter and both sugars. Add in vanilla and water.
  2. Turn mixer to low and incorporate flour.
  3. Roll into tablespoon sized balls

Notes

Store in air tight container in refrigerator. Serve cold or at room temperature.

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Chocolate Fondue

  • Author: Cookies & Cups

Ingredients

Scale
  • 1 cup semi sweet chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 2 Tbsp butter
  • 2 Tbsp water
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions

  1. In a medium sauce pan combine all ingredients and melt together over medium heat, stirring constantly until melted.
  2. Dip with fruit, cookie dough, cake etc.

Notes

Serve warm, room temperature or cold. Store in an airtight container in refrigerator for up to 2 weeks. Can be used as an ice cream topping as well! adapted from Eagle Brand

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81 comments on “Cookie Dough Fondue”

  1. Just made chocolate fondue for Valentine’s Day and made your peanut butter cookie dough balls and OMG amazing. Loved it! Genius. Thanks so much!

  2. I want to marry you for your baking abilities and wisecracking attitude! You are the best! I love reading your tutorials. Plus your desserts are to die for! Keep on keeping on!

  3. omg, screw my diet. i’m doing those!
    just one question, cause i was actually looking for a good cookie recipe. you can also bake those, right? or is there something you have to change in the recipe?

    1. Well, all these cookie doughs have no egg, so they can be eaten raw…so I wouldn’t make them as-is…also, they are without a leavening agent, like baking soda, so they would probably be dry and flat.

  4. As usual you cracked me up but hey, where was your thank you to chocolate, peanut butter didn’t win all by itself, so I am thanking chocolate for helping you win, and you all three did good 😀

  5. Avanika {Yumsilicious Bakes}

    Oh you totally won. Can’t wait to try this. Hopefully, I’ll get a fondue pot soon!

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