When you want a rich, indulgent cookie without firing up the oven, these Deep Fried Cookie Drops are the perfect solution. The batter comes together quickly and easily, and frying produces crisp, golden morsels with a soft, warm center—ideal for a quick treat, party snack, or anytime you crave something sweet and comforting.
Deep Fried Cookie DROPS
3.5 from 18 votes
A quick, no-oven recipe that produces crisp, golden cookie drops with a warm, tender center. Ready in under an hour from start to finish, these deep-fried cookies are an easy, crowd-pleasing dessert—great for gatherings, potlucks, or a spontaneous treat.
36
servings
30
minutes
20
minutes
Ingredients
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1 cups 1 all-purpose flour
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1/2 cup 1/2 sugar
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1 teaspoon 1 baking powder
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1/4 teaspoon 1/4 salt
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1/2 cup 1/2 milk
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1 1 egg, beaten
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1/2 teaspoon 1/2 vanilla extract
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CRISCO Shortening for deep frying
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Confectioners’ sugar
Directions
- In a large bowl, whisk together the dry ingredients. Add milk, beaten egg, and vanilla extract, then beat at medium speed until the batter is smooth and slightly thick, about 1–2 minutes.
- Heat Crisco (or your chosen deep-frying fat) to about 365°F (use a thermometer for accuracy) in a deep saucepan or fryer. Use enough fat so the drops can float freely without touching the bottom.
- Drop batter by teaspoonfuls into the hot fat, a few at a time to avoid crowding. Fry for 2½ to 3 minutes, turning as needed for even browning. Remove to paper towels to drain, then roll while warm in confectioners’ sugar. Serve immediately for the best texture.
These cookie drops are forgiving and versatile. The batter should be thick enough to hold its shape on a spoon but soft enough to drop easily into the hot fat. If your batter seems too stiff, add a splash more milk; if it’s too loose, a tablespoon of flour will firm it up. Work in small batches so the oil temperature doesn’t drop dramatically—crowding the pan leads to greasy, unevenly cooked cookies.
Use a deep-fat thermometer to monitor temperature. Maintaining heat near 365°F gives a golden, crisp exterior while cooking the center through without overbrowning. If you prefer a lighter finish, reduce the frying time slightly and drain well on paper towels. Rolling the warm drops in confectioners’ sugar adds a pleasant sweetness and a pretty finish.
For flavor variations, you can stir in a tablespoon of cocoa powder for chocolatey drops, add a pinch of cinnamon or nutmeg for warmth, or fold in a few mini chocolate chips for pockets of melted chocolate. Be mindful that adding mix-ins can change texture and frying behavior, so test a single drop first to adjust frying time if needed.
Safety notes: always fry with care. Use a heavy, deep pot and do not overfill it with oil. Keep children and pets away from the cooking area, and use tongs or a slotted spoon to handle the drops. If you’re using a countertop deep fryer, follow the manufacturer’s instructions for safe operation.
Serving and storing: these cookies are best enjoyed fresh and warm, when the contrast between the crisp outside and soft inside is most pronounced. If you have leftovers, let them cool completely, then store in an airtight container. Reheat briefly in a hot oven or toaster oven to refresh the exterior before serving.
In short, Deep Fried Cookie Drops are a simple, fun dessert that delivers big flavor with minimal fuss. Whether you make them as a spontaneous snack or to share at a casual gathering, they offer a satisfying combination of crunch and gooeyness that’s hard to resist.