Deep-Fried Cookie Dough

Staff Writer
Deep-Fried Cookie Dough
Jeffrey Taylor Mathis

As if eating raw cookie dough straight from the package wasn't indulgent enough, someone went and made it even better (and less guilt-ridden, seeing as it's cooked), by deep-frying it. From Taylor Mathis' The Soutern Tailgating Cookbook, these deep-fried cookie dough balls are sure to steal the show, whether at a game or in the comfort of your own home.

Click here to see 13 Things You Didn’t Know You Could Fry

Ready in
1 day
8
Servings
393
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup all-purpose flour
  • 1/4 Teaspoon salt
  • 4 Tablespoons unsalted butter, softened
  • 1/4 Cup light brown sugar
  • 3 Tablespoons granulated sugar
  • 1/4 Teaspoon vanilla extract
  • 2 Tablespoons vegetable oil, divided
  • 1/4 Cup chocolate chips
  • 1 Cup milk
  • 1 egg
  • 1 1/4 Cup self-rising flour
  • 2 Tablespoons confectioners' sugar
  • Peanut oil, for frying
  • Confectioners' sugar and chocolate syrup, for garnish

Directions

Make the cookie dough the night before you plan on frying it. In a small bowl, mix together the flour and salt. In a mixing bowl, cream together the butter and sugars. While mixing, add the vanilla extract and 1 tablespoon of the oil. Continue mixing the dough while slowly adding the flour mixture. Add the remaining tablespoon of oil. Mix in the chocolate chips. Remove the dough from the bowl and form into 8 evenly sized balls. Store in a sealable container and refrigerate overnight. In a separate sealable container, add the milk and egg and refrigerate overnight. In an additional sealable container, add the flour and confectioners’ sugar. 

When you’re ready to fry the cookie dough, stir the milk mixture, then dip the cookie dough in it. Roll it in the flour mixture, dip it back into the milk mixture, and then roll it in the flour mixture again. Repeat this process a total of 3 times, until a thick coating has formed around the dough. Make sure the dough is entirely coated.

Fill a Dutch oven 2∕3 of the way full with oil and heat over high heat to 365 degrees. Fry the battered balls of cookie dough for 1 ½ to 2 minutes, until golden brown on the outside. Remove from the oil and drain on paper bags. Serve with confectioners’ sugar and your favorite chocolate syrup.

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.

Nutritional Facts

Total Fat
25g
38%
Sugar
17g
N/A
Saturated Fat
8g
39%
Cholesterol
39mg
13%
Protein
5g
10%
Carbs
38g
13%
Vitamin A
71µg
8%
Vitamin B12
0.2µg
3.3%
Vitamin D
0.6µg
0.2%
Vitamin E
3mg
15%
Vitamin K
0.8µg
1%
Calcium
118mg
12%
Fiber
0.9g
3.7%
Folate (food)
14µg
N/A
Folate equivalent (total)
87µg
22%
Folic acid
43µg
N/A
Iron
2mg
8%
Magnesium
10mg
2%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
8%
Phosphorus
163mg
23%
Polyunsaturated
5g
N/A
Potassium
88mg
3%
Riboflavin (B2)
0.2mg
11.7%
Sodium
261mg
11%
Sugars, added
15g
N/A
Thiamin (B1)
0.2mg
14%
Trans
0.3g
N/A
Zinc
0.4mg
2.5%