I recently made these mini cookie dough balls for an ice cream bar. They were super easy to make and tasted just like cookie dough ice cream—except we could add a lot more cookie dough than what comes in a container of ice cream. These would also be delicious in other desserts, like pudding, Greek Yogurt, or even all by themselves!

I have made these with all-purpose flour and gluten-free flour with perfect success. I’ve never bought gluten-free cookie dough ice cream—I’m not sure if it exists, and if it does, it is probably pretty expensive. This is a much cheaper way for my family to enjoy gluten-free cookie dough ice cream!

These cookie dough balls come together so fast! Just under 5 minutes. The most time-consuming part is rolling them into individual balls.

Cookie Dough Balls Ingredients

• 1/4 cup soft butter (4 Tablespoons)
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon milk (of choice)
• 1 teaspoon vanilla
• 3/4 cup flour (use gluten-free flour (my recipe) if needed)
• pinch of salt
• 3 tablespoons mini chocolate chips

Directions

1. Place the flour in a shallow bowl or large plate and microwave for about 2 minutes, quickly stirring the flour with a fork or whisk every 30 seconds. Since this is raw cookie dough, you want the flour to be 160°F to kill any bacteria.
2. In a stand mixer (or use a mixing bowl and hand-held mixer), cream the butter and sugar for several minutes, until they are fully combined and creamy.
3. Add the milk and vanilla and mix together.
4. Using a sifter, add the flour to the bowl. Slowly mix it in until a dough is formed. The dough should be slightly thick and easy to form into a ball.
5. Fold in the mini chocolate chips.
6. Pinch off small pieces of dough and roll into a ball. Place on a parchment-lined cookie sheet. Repeat until the dough is all used.
7. Place the cookie sheet in the freezer for 30 minutes to an hour. Then transfer to an airtight container. Store in the freezer.

Homemade Mini Cookie Dough Balls

Prep Time: 5 minutes

Additional Time: 30 minutes

Total Time: 35 minutes

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Ingredients

• 1/4 cup soft butter (4 Tablespoons)
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon milk (of choice)
• 1 teaspoon vanilla
• 3/4 cup flour (use gluten-free flour (my recipe) if needed)
• pinch of salt
• 3 tablespoons mini chocolate chips

Instructions

1. 1. Place the flour in a shallow bowl or large plate and microwave for about 2 minutes, quickly stirring the flour with a fork or whisk every 30 seconds. Since this is raw cookie dough, you want the flour to be 160°F to kill any bacteria.
2. 2. n a stand mixer (or use a mixing bowl and hand-held mixer), cream the butter and sugar for several minutes, until they are fully combined and creamy.
3. 3. Add the milk and vanilla and mix together.
4. 4. Using a sifter, add the flour to the bowl. Slowly mix it in until a dough is formed. The dough should be slightly thick and easy to form into a ball.
5. 5. With a spatula, fold in the mini chocolate chips.
6. 6. Pinch off small pieces of dough and roll into a ball. Place on a parchment-lined cookie sheet. Repeat until the dough is all used.
7. 7. Place the cookie sheet in the freezer for 30 minutes to an hour. Then transfer to an airtight container. Store in the freezer.