Why bother baking cookies when you can just eat the raw dough? I though valentines day would be the best time to post my two tries making cookie dough bites. I first made the recipe based off of the cookie dough truffles from Sally’s Baking Addiction. Unfortunately I was not pleased with the results as even after freezing, the truffles melted and they didn’t form nice round balls. The second time I turned to my Ohio roots to make more of a buckeye ball by increasing the amount of flour (to 2 cups) and adding peanut butter (1/4C) to the batter. I also used valentines colored M&M’s.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 Tbsp (30ml) milk
- 1/2 tsp vanilla extract
- 2C all-purpose flour
- 1/4 C creamy peanut butter
- 1/2 tsp salt
- 1/2 cup (90g) mini chocolate chips
- 12 oz semisweet chocolate or chocolate candy coating, for dipping
Beat butter and sugars until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill the dough in refrigerator for about 30 minutes, or until firm enough to roll.
Line 2 large cookie sheets with parchment paper or silicone baking mat. Roll dough into balls, about 1.5 tablespoons of dough per ball. Insert popsicle stick into each ball. Freeze balls for at least 15 minutes on 1 cookie sheet.
Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip into melted chocolate. Set on lined cookie sheet.