I wasn’t planning on blogging about this at all really. I mean, yay cookie dough bites. You can find a recipe for them anywhere.
Yeah, well I just finally made them and guess what? I HAVE TO TELL YOU ABOUT THEM!
They are soooo good! I thought any recipe with a bunch of sweetened condensed milk and raw flour would taste like… well sweetened condensed milk and raw flour. I would be wrong. This recipe is so quick to whip up and tastes just like raw cookie dough. It has the same soft elasticity, the same sweet gritty crunch of sugar, the same smearable texture when room temp. I formed them into balls for ease of dishing out, but I actually wait a bit for them to get soft again and then just smear it around my mouth like an animal.
I am a cookie dough heathen.
The original recipe calls for the additional step of dipping them in chocolate to create truffles and then decorating them with lovely little chocolate chips and drizzles and nothing I care about because I came here for cookie dough damn it. You can do what you want, and I’m sure they’ll be lovely, but I just need to faceplant in some dough right now, so don’t do anything I wouldn’t do. Just make sure to check out Recipe Girl for the original recipe because it’s awesome and she’s got so many great recipes to share!
Egg-Free Cookie Dough Bites
Lovingly adapted from Recipe Girl
- 1/2 cup salted butter, at room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 3/4 cup miniature semi-sweet chocolate chips
- Cream butter and brown sugar in a large bowl. Add the extracts and mix. Then beat in flour about half a cup at a time until it’s well mixed and there are no longer any large crumbles. Mix in the sweetened condensed milk until it’s smooth and then add your chocolate chips. You’ll have to use an electric mixer for this part – trust me.
- Cover and refrigerate until the dough is firm and less sticky to work with. Spoon out with a melon baller or use regular spoons and form them into bite-sized pieces. Refrigerate in a closed container for up to 2 weeks.