I love my weekends…sleeping in (sometimes), wandering from store to store in search of something I think I “need”, having breakfast on a patio followed later than evening with a cocktail on a patio….spoiling myself with sweet desserts, friends, and nothingness…
The best combination since Saturday and Sunday…cookie dough and chocolate. Make These! Disappoint they will not!
Now let me address your next question – yes, I am making the assumption that I already know your next question…are there raw eggs used!? No…I realize there is a possibility that this could be bad…so here we go, Cookie dough -(minus) eggs.
Chocolate Dipped Chocolate Chip Cookie Dough Balls – say that 10x…wow.
-recipe slightly adapted from Joy the Baker-
-makes approximately 18 cookie bites-
1 stick (1/2 C) butter, melted
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (for flavor)
dash of salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt – Replaces eggs… (can also try peanut butter or applesauce!)
1 cup semi sweet chocolate chips
1 package (16oz) Chocolate CANDIQUIK
(optional: 1/2 cup chopped walnuts)
In a large mixing bowl, cream the sugars and butter together until well mixed, beat in the yogurt (or applesauce or peanut butter) and vanilla extract until mixed.
Mix the flour, salt, and baking soda and add this to the butter/sugar mixture. Stir until well combined, and fold in the chocolate chips (and nuts if you prefer).
Scoop spoonfuls (as big or small as you like!) onto wax paper. Spear each cookie dough ball with a toothpick, lollipop stick, small fork, etc. and place in the freezer for at least 1 hour.
When ready to dip the cookie dough balls – melt CANDIQUIK according to directions on the package and coat the cookie dough clump, placing back on the wax paper to dry. Serve cold from either the fridge or freezer.
Yes…there may be some missing already…I couldn’t help myself.
Oh…and since I’m nice and I love you all – here is another version of cookie dough (incase you don’t have greek yogurt layin’ around):
Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2 to 2 cups cookie dough
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
What are you still doing here!? Go make these