Nov 302011

Okay, so Thanksgiving dessert in my house is pretty much covered.  My Dad makes three the pies, my Mom made some rice pudding, there isn’t much left after all that.  So I usually make some candy.  In the past I’ve made Oreo Truffles which are a huge hit, but this year I wanted to do something a little different.  I found these great egg-less dough recipes at Willow Bird Baking.

Now here’s what I did:

I made both Chocolate Chip and Cake Batter following the recipes below except instead of water I added milk very sparingly. You need to be able to roll the dough into balls so it has to be firm.  Actually, for the Chocolate Chip I wouldn’t add any milk at all and for the Cake Batter I think I needed only 2-3 tbs.

Safe-to-Eat Chocolate Chip Cookie Dough
Recipe by: Adapted from Family Fun Magazine by Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

Safe-to-Eat Cake Batter Cookie Dough
Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Now once you’re dough is mixed you can roll into bite size balls immediately.  From there stick them in the fridge overnight or into the freezer for a couple hours to firm up the dough a little.  I had mine in the freezer overnight accidentally.  (When I finally got back from the airport Wednesday night there was no way I was making truffles.)  If you do you freeze them make sure you allow them to sit at room temperature for 15-20 minutes before dipping them in the chocolate.  This is because as the dough warms it expands and if you dip them while they’re frozen the chocolate shell will crack.  You just want the dough chilled so that it is firm enough for dipping, not frozen.

Once you’ve chilled your dough dunk away. I used the chocolate that I you buy at the grocery store for dipping strawberries and thinned it out with a few tablespoons of vegetable oil (see directions on the package).  Normally, I would have bought the really good candy chocolate, but this was a last minute decision so I had to make due.  Either will work.

  2 Responses to “Cookie Dough Bites”

  1. They came out so cute! I’m glad you enjoyed the doughs :)

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