Chocolate-Covered Cookie Dough Bites (Adapted from Ben & Jerry's Edible Cookie Dough)
Chocolate Covered Cookie Dough Bites are perfect for those of you who can't resist taking a taste here and there when you're making chocolate chip cookies, but are concerned about eating raw cookie dough. Fear no more! Unlike regular cookie dough, these cookie dough bites are made with no eggs and heat-treated flour that are totally safe to eat. With an added bonus of chocolate coating, these creamy confections will satisfy your every cravings.
Servings: 48 Bites
- 1 cup (5 ounces) all-purpose flour
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup (7.5 ounces) light brown sugar, packed
- ½ teaspoon Kosher salt
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream
- ½ cup mini-chocolate chips (See Tip 1)
- ½ cup toasted pecan pieces (See Tip 2)
- 10 ounce package chocolate melting wafers (See Tip 3)
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° F. (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; beat on low just until combined, about 30 seconds. Add mini-chocolate chips and pecans. Stir to combine.
Form into 1-inch balls. Place in freezer for 30 minutes to allow cookie dough balls to firm up. (See Tip 5)
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. (See Tip 6)
Store in an airtight container in the refrigerator. Yield: 4 dozen.
- Because of the size of the Chocolate-Covered Cookie Dough Bites, mini-chocolate chips are preferable over regular chocolate chips. However, in a pinch, you could use regular semi-sweet chocolate chips.
- To toast pecans, spread in a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 9 minutes. Watch carefully to ensure that they do not over-toast.
- 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, so don't skip it. With my microwave, it took 1 minute for the flour to reach 165°F.
- I like for my Chocolate-Covered Cookie Dough Bites to be on the small size, so I used my smallest ice cream scoop (#100) to scoop the dough balls. If you don't have an ice cream scoop, use a tablespoon.
- While dipping the cookie dough balls, don't worry about making sure that they are completely covered with chocolate. Just dab the next dipped cookie dough ball on the uncovered part.
Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 14mg | Fiber: 1g | Sugar: 7g | Vitamin A: 72IU | Calcium: 8mg | Iron: 1mg