I like cookie dough. You like cookie dough. We all like cookie dough. But let’s have some portion control, shall we?
This recipe makes only 8 cookie dough bites. If you are someone who eats cookie dough in secret, in fear of being considered childish for liking it, this one’s for you. You can eat the whole batch, leaving no evidence behind. If your heart is big enough to share, that means 4 cookie dough bites each: no more, no less.
I don’t know about y’all, but when Jessica shared her Chocolate Chip Cookie Dough Peanut Butter Cups, my heart skipped a beat. I needed them in my life.
The problem was, if I made 24 cups, I would surely eat all 24 cups. Wisdom comes with age, and I’ve come to know myself pretty well these days. I have no regard for portion control; if it’s in my house, I will eat it.
So, what to do?
I scaled them down, of course. Well, they’re not hers exactly because I have a peanut butter hater in my house (don’t worry, I’ve enrolled him in peanut butter immersion therapy), but they’re pretty darn close.
Enjoy these secretly in the kitchen, or share them with someone lucky. It’s your choice.
- 3 tablespoons unsalted butter, softened
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1/3 cup flour
- 1/4 cup mini chocolate chips
For optional chocolate coating:
- 3 ounces unsweetened chocolate*, for dipping
- 1 teaspoon shortening (or coconut oil)
- In a small saucepan, melt the butter, brown sugar, sugar and salt over low heat. When everything is combined, remove from the heat, and stir in the milk, then the vanilla. Next, stir in the flour. Cover and refrigerate the mixture until completely chilled (about 1 hour). (If you skip this step, your chocolate chips will melt).
- Once the dough has chilled, stir in the mini chocolate chips, then scoop the mixture into 8 balls. Place them in the freezer for 1 hour if you will be coating them in chocolate.
- For the chocolate glaze, melt the chocolate and shortening in a double boiler (or a bowl placed over a pan of simmering water). Dip each ball in the chocolate quickly using a fork, then chill to set.
*I used unsweetened chocolate for these, because the dough is very rich and sweet. You may use bittersweet or even milk chocolate, if you like.