If you don’t like doing dishes, don’t make this recipe.
If you don’t like wiping chocolate off of counters, the floor, and random crevices, don’t make this recipe.
If you don’t like using your hands and getting
a little really messy, don’t make this recipe.
But if this looks good to you…
…ignore EVERYTHING I just said, and MAKE THIS RECIPE!!!
I stumbled upon the idea of these from How Sweet It Is, and was thrilled by the concept. Cookie dough, without eggs? That means you can eat as many of these as your little cookie-dough-loving heart desires without getting sick (unless you just plain eat too many…but that’s another issue).
And despite the fact that I made a huge mess, they’re really easy to make. It’s a simple combination of basic CC cookie ingredients. As usual, I had a bit of a baking speed-bump while putting these together – I ran out of flour. Luckily, I was only about a half-cup shy, so it didn’t make a huge difference, and to be honest, the lack of flour made the texture more cookie-doughish, which is what I was hoping for anyway. It’s just sticky. It was only later, after the dough had chilled and I had dipped a few in chocolate, that I discovered the ease of rolling them into balls. Oh well. I don’t discriminate against ugly food. It all tasted equally delicious.
Ready for the recipe? Well you have to wait, because I made other stuff, too! Oreo balls and Circus Animal balls. (That second one sounds weird.)
It’s the same concept – “cookie dough” in ball-form. Except they’re not really cookie dough, but they are just as addicting, and the easiest thing to make in the entire world. I really think it’s impossible to mess them up. You’re out of excuses, get in the kitchen!
Cookie Dough Balls
adapted from How Sweet It Is
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
1 tsp vanilla extract
1 1/2 cups flour
14 oz can sweetened condensed milk
3/4 cup mini chocolate chips
1 cup of chocolate (your choice) for dipping
1. In a large bowl, cream butter and sugar until smooth.
2. Beat in vanilla until incorporated.
3. Beat in flour and milk.
4. Add in chocolate chips, mix well.
5. Form dough into 1 – 1 1/2 inch balls (if possible) and place on wax or parchment paper. If the dough is too soft to shape, plop what will eventually be about a 1- 1 1/2 inch ball of dough on the paper. Chill for 2 hours.
6. Before removing the dough from the refrigerator, melt the dipping chocolate. There are two ways to do this:
- The time-consuming way: Use a double boiler, or a faux double boiler by simmering water in a pan and placing a bowl on top, making sure the bottom of the bowl doesn’t touch the water. Melt the chocolate in the bowl, stirring constantly.
- The easy way: In a microwave-safe bowl, heat chocolate in 30-second intervals, stirring thoroughly, making sure to bring the bottom (melted) chocolate to the top. After heating for 30-seconds twice, heat for 15 more seconds, and stir until completely melted. Do not overheat the chocolate!
7. Remove the dough from the refrigerator. Use your hands to form the dough into balls.
8. Cradle the ball of dough with two forks and dip in the bowl of chocolate. When the ball is completely covered, lift the ball with the forks and let excess chocolate drip off. Place on foil or wax paper.
9. Chill in refrigerator for another hour or so. Eat. Then eat more.
I dipped some of these in milk chocolate, some in milk chocolate and then in crushed up toffee candy (Boyfriend was especially happy about those), and some in a milk and semi-sweet chocolate combination. Those were my fave.
On to the next recipe!
1 pkg Oreos
1 8 oz pkg cream cheese, softened
1 tsp vanilla extract
1 cup chocolate (your choice) for dipping
1. Using a food processor, crush Oreos into tiny crumbs. If you don’t have a food processor, you can do it the old-fashioned way by using a ziplock bag and a rolling-pin. But that will take you awhile to get all the cookies into crumbs that small.
2. With and electric mixer, beat cookie crumbs, vanilla, and cream cheese together until dough forms.
3. Form dough into 1 inch balls with your hands, and place on wax or parchment paper. Chill for 1 hour.
4. Follow instruction numbers 6 and 8 for melting/dipping given in the previous recipe.
5. Chill dipped cookie balls for about an hour, and then eat. Then share. Because others will hate you if you keep these all for yourself.
For the Circus Animal balls (I really need another name for those…) follow the instructions for the Oreo balls. I dipped those in white chocolate, since they’re originally covered in white and pink frosting. Again, the dough was kind of sticky, but workable. Look how pretty and pink they are!
It felt kind of wrong to put the cute animal cookies in the food processor.
I got over that really quick. I might have even let out an evil laugh or two. =/
Don’t tell anyone.
You can actually use any cookie your taste buds find suitable. Oh, the possibilities. Teddy Grahams would be good! Nilla Wafers, too. OOH NUTTER BUTTERS!!! Okay well now I’m all worked up. See what happens when my mind wanders into Cookieland?
One thing I must say is make sure you have room in your refrigerator to chill all of these. I found myself putting [almost] everything we had (which isn’t much) on the top shelf to make room for the candy.
I also left myself a little semi-threatening note to buy flour…
I don’t think I take myself or my lame threats seriously, considering I’m still flourless.
Anyway, these incredible treats are perfect for any occasion. They’re small enough to make for several people, yet sweet enough that you don’t need more than one. Or two. Okay maybe three…