COOKIE DOUGH BARK RECIPES

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CHOCOLATE CHIP COOKIE DOUGH BALLS RECIPE - FOOD NETWORK



Chocolate Chip Cookie Dough Balls Recipe - Food Network image

Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 35 minutes

Cook Time 35 minutes

Yield 3 to 4 dozen balls

Number Of Ingredients 11

2/3 cup (1 1/3 sticks) butter, room temperature
3/4 cup granulated sugar 
1/4 cup dark brown sugar, packed 
1/4 cup applesauce 
1 teaspoon vanilla extract 
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup mini semisweet chocolate chips 
12 ounces dark chocolate wafers or semisweet chocolate chips
6 blocks chocolate-almond bark, such as CandyQuik 

Steps:

  • For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
  • For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

EASY DIPPED SUGAR COOKIE STICKS RECIPE - PILLSBURY.COM



Easy Dipped Sugar Cookie Sticks Recipe - Pillsbury.com image

These easy sugar cookie sticks dipped into candy coating are sure to become a holiday favorite.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 4

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
8 oz white candy coating (almond bark), cut into pieces (from 20-oz package)
2 tablespoons red, green or white decorator sugar crystals, decors or sprinkles

Steps:

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
  • In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
  • Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
  • Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.

Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 11 g, TransFatContent 0 g

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