Sugar Cookie Dough Balls

These sugar cookie dough balls have a delicious coating of white chocolate on the outside, and soft and moist sugar cookie filling on the inside.

Calling all cookie dough lovers! I don’t know about you, but I am 100% guilty of either licking the spoon/spatula when I’m done mixing my cookie dough, or even taking pieces out here and there to eat whilst in the process of cookie making.

With these sugar cookie dough balls, you can be worry free while indulging, and satisfy your cravings for actual cookie dough. The only thing you’ll need to worry about after eating these is putting on a few pounds or inches in the waist line. But that’s ok…its the holidays!!

Now, I must say…these things are sweet! I find white chocolate sweeter and more rich than milk or dark chocolate. If you love sweets, have a major sweet tooth and like white chocolate then you’ll want to use white chocolate.

You can always use milk chocolate chips, or semi sweet if you aren’t a huge fan of white chocolate. I think next time I will try them with milk chocolate chips just because I am a fan of milk chocolate more than white chocolate.

Speaking of chocolate, a tip to help get your melted chocolate more silky smooth, and to dry faster…add about 1/4 tsp of coconut oil to the melted chocolate and stir to combine.

You can use already made sugar cookies, make sugar cookies using a premix ( thats what I did) use homemade from scratch sugar cookies. Whichever option you go with, make sure the cookies are soft.

You want them to be somewhat soft so it’s easier to make them into crumbles. For this process you can use your hands. That seemed to be the easiest, and less messy way to go.

If you notice your cookies aren’t crumbling easy, and the crumbles seem dry its ok. When you add your cream cheese to the crumbled sugar cookies, it makes all the difference.

To combine the cream cheese and crumbled sugar cookies, you may want to use a handheld mixer, or stand mixer. Mix together until they are combined very well, and the mixture becomes tacky, thick and creamy.

There still may be some larger chunks of cookie, but its ok if they aren’t too too big.

On a large pan lined with a non stick spray, mat or parchment paper, place the rolled dough balls. You want to use about a tablespoon size ball of dough. Roll into a smooth ball. Place them in the fridge for about 20-30 minutes to chill and harden up a bit so its easier to coat them in chocolate.

When the time is up to take them out of the fridge, prepare your chocolate (while keeping your dough balls in the fridge).

Melt you’re chocolate chips according to package directions. Once they are completely melted, add your coconut oil and stir around until well combined.

Take your dough balls out of fridge and immediately start dipping them. I used a fork to drop my dough balls in. Carefully, scoop them out and roll them on a large baking sheet lines with wax paper.

Repeat steps until all of the dough balls are covered.

I’m no professional when it comes to chocolate dipping. It’s hard to get them to look perfect, while trying to hurry at the same time. But thats ok. They tasted amazing, and thats all that matters. I did have my few favorites that looked pretty good!

You can use whatever type of sprinkles you’d like. I found these awesome vintage Christmas sugar sprinkles. So I used those. Nice and simple.

Enjoy and, Merry Christmas!!