Cookie Dough Bites...

Oh...My...Gosh... these are Heaven.

I saw these on one of my Favorite new food blogs, Annie's Eats, and immediately had to make them. Who doesn't love cookie dough?... And cookie dough that doesn't have raw eggs, what?! This is also a great birthday cake ball alternative for people who don't like cake, but enjoy cookies!

First you will need butter and brown sugar.



Pour in the river of goodness - Sweetened Condensed Milk.



Until it looks like this.



Now add the mini chocolate chips.



After mixing in the the chips, chill the cookie dough for at least 30 minutes.

Try not to eat it all...



Now, roll into one-inch balls. Freeze for about 1 hour. After bites are firm, melt the chocolate bark.



After the chocolate has melted, dip into the chocolate and place to dry on wax paper.



While the chocolate is drying, sprinkle a couple mini chocolate chips on top. That way everyone knows what's inside.





The Cookie Dough Bites are best served chilled, just like real cookie dough - right from the fridge. YUM!



Enjoy!

Cookie Dough Bites

Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1 bar of choclate bark for melting
Mini chocolate chips (for garnish)

Directions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls.  Place on a baking sheet lined with wax paper.  Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chocolate bark in a heatproof bowl set over a pot of simmering water, or in the microwave at 30 second intervals.  Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess.  (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.)  Transfer to a wax-paper lined surface.  If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.  Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Adapted from Annie's Eats, originally from Taste of Home