Friday, February 25, 2011

Chocolate Chip Cookie Dough Balls


1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 (14 ounce) can fat-free sweetened condensed milk

3/4 to 1 cup mini semi-sweet chocolate chips

1 (14 ounce) package dark candy coating


  1. Beat the butter and sugar in an electric mixer until fluffy. Add in the vanilla, mixing well.
  2. Alternating, add the flour mixture followed by the condensed milk, beating well in between each addition. Stir in chocolate chips. Scoop 1 tablespoon balls and place on wax paper-lined baking sheets. Refrigerate for at least 2 hours or until they are firm.
  3. In the palms of your hands, roll them into balls. Place back in refrigerator or freezer for at least 30 minutes.
  4. Melt chocolate according to package directions. Let cool. Use forks or a dipping tool, dip cookie balls in candy coating to cover. Place on a wax paper-lined baking sheet and chill until set. Store in an airtight container in the refrigerator for up to one week.

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