What happens when you combine edible cookie dough, crunchy Bugles, and a dip of silky melted chocolate? You get a dessert that's fun, unexpected, and downright irresistible. These chocolate-dipped edible cookie dough Bugles are everything you love in one bite. They're sweet, salty, crunchy, creamy, and chocolaty.
Chocolate-covered cookie dough Bugles are a quick and easy no-bake dessert. They're made by stuffing Bugles with edible mini chocolate chip cookie dough and dipping the ends in melted chocolate. With their sweet-salty crunch, these tasty morsels are the perfect party snack or make-ahead treat.
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Recipe at a Glance
- ✅ Ready In: 45 minutes
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Ingredients: Original Bugles, homemade edible cookie dough, and Ghirardelli chocolate melting wafers
- 👩🍳 Makes: 3 ½ dozen
- 💡 Difficulty: Easy
- 📦 Make-Ahead Friendly: Yes
- 🎁 Gift Friendly: Yes
- 👧🏻 Kid Friendly: Yes
Ingredients - Here's What You'll Need
Step-by-Step: Making the Chocolate-Covered Cookie Dough Bugles
- Heat-Treat the Flour: Heat the flour in a microwave-safe bowl in the microwave on full power for 30 seconds to a minute, until the temperature reaches 165°F. Let cool completely.
- Make the Edible Cookie Dough: In a medium bowl, beat the room-temperature butter and brown sugar together until light and creamy. Add the salt, vanilla, and heavy cream; beat until combined. Add the heated flour and stir until fully incorporated. Finally, fold in the mini chocolate chips.
- Stuff the Bugles: Sort through the Bugles to find well-shaped, open ones. Form small pieces of dough (I used 6 grams of dough) into balls. Carefully press the formed dough into the opening of each Bugle.
- Dip in Chocolate: Melt the chocolate wafers according to the package directions. Dip the cookie dough-stuffed end of each Bugle into the melted chocolate. Allow the excess chocolate to drip off. Then, place on parchment paper.
- Let Set: Allow the chocolate to set at room temperature for 20 to 30 minutes, or chill briefly to speed up the process. Store in an airtight container.
Whether you're hosting a party or just looking for a fun kitchen project for after-school treats, these Chocolate-Dipped Edible Cookie Dough Bugles are guaranteed to be a hit. They deliver sweet and salty crunch in every bite. With their playful cone shape, they're just as much fun to make as they are delicious to eat. Yum!
Frequently Asked Questions
The flour is heated when making edible cookie dough to kill harmful bacteria that may be present in the raw flour.
No. Most store-bought cookie dough contains raw egg and/or untreated flour. This edible cookie dough is egg-free and heated for safety.
Full-size chocolate chips make stuffing the cookie dough tricky, so stick with the mini chocolate chips. They give the best texture and fit well inside the Bugles.
Absolutely! Store the chocolate-covered cookie dough Bugles in an air-tight container for 2 to 3 days.
I use the Ghirardelli Dark Chocolate Melting Wafers for the smoothest coating and the best setting. I would not recommend using chocolate chips. Due to their formulation, chocolate chips tend to be challenging to harden.
Recipe Tips and Tricks
- Choose open, cone-shaped Bugles from a 7.5-ounce bag of Original Bugles. Set aside closed or broken Bugles for snacking or use in another recipe.
- Ensure your butter is at room temperature when preparing the edible cookie dough. It ensures a smooth blending with the brown sugar and a fluffy dough texture.
- For a nutty twist, stir 2 tablespoons of finely chopped toasted pecans into the dough.
- The cookie dough tends to be a bit sticky at room temperature. Therefore, chill it to make forming the balls easier.
- You can make the edible cookie dough ahead of time. Cover with plastic wrap and refrigerate for up to 2 days.
Other Chocolate-Covered Treats
If you're a fan of chocolate, you'll love these chocolate-covered treats:
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Chocolate-Dipped Edible Cookie Dough Bugles
Ingredients
- ½ cup (2.5 ounces) all-purpose flour
- ¼ cup (½ stick, 2 ounces) unsalted butter, room temperature
- ½ cup (3.75 ounces) light brown sugar, packed
- ¼ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 1 Tablespoon (0.5 ounces) heavy cream
- ½ cup mini-chocolate chips (See Tip 1)
- 42 Original Bugles (See Tip 2)
- 10 ounce package chocolate melting wafers (See Tip 3)
Instructions
- Place the flour in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between until an instant-read thermometer registers 165° , about 45 seconds. (See Tip 4)
- Beat butter and brown sugar on high with electric mixer until light and fluffy, about 2 minutes. Add salt, vanilla extract, and cream; beat on high until well combined, about 1 minute.
- Add heat-treated flour; stir just until combined, about 30 seconds. Add mini-chocolate chips; stir to combine.
- Form into small balls, 6 grams each. Press lightly into the opening at the top of each Bugle
- Melt chocolate wafers according to package directions. Dip each cookie dough ball into chocolate, allowing excess chocolate to drip off. Place on parchment paper or wax paper to harden.
- Store in an airtight container in the refrigerator. Yield: 3 ½ dozen.
Video
Tips/Notes
- Due to the size of the rolled cookie dough, mini-chocolate chips are preferable to regular chocolate chips.
- You should use Bugles that have good openings. I picked through a 7.5-ounce bag to find the best Bugles. Use the remaining Bugles for another purpose.
- If the melted chocolate seems too thick, you can add 1 teaspoon of vegetable oil to thin it out.
- This step of heating the flour is important because raw flour can contain bacteria. Therefore, don't skip this step. With my microwave, it took about 45 seconds for the flour to reach 165°F. You can also heat the flour in a 350°F oven.
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