Chocolate-Dipped Edible Cookie Dough Bugles

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Chocolate-Dipped Edible Cookie Dough Bugles

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.

Prep Time1

Cook Time44

Total Time45

Course: Appetizer, Dessert, Snack

Cuisine: American

Servings: Cookie Dough Bugles

Calories: 59kcal

Author: Chula King

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

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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