Chocolate Covered Cookie Dough

Name: Chocolate Covered Cookie Dough
Prep time: 30 min
Yield: 25
Cuisine: American,
Ingredients: 1/2 package (4 oz) cream cheese softened; 1/3 cup butter softened; 2 tsps pure vanilla extract; 1/8 tsp pure almond extract; 1/4 tsp salt; 2/3 cup confectioners' sugar; 1/3 cup brown sugar firmly packed; 1/2 container (4 oz) frozen whipped topping thawed; 2/3 cup finely crushed vanilla wafer crumbs; 1/2 cup miniature chocolate chips; 8 oz dark, milk or white chocolate for melting

30m

PREP TIME

11

INGREDIENTS

Servings: 25 (2-piece)

Ingredients

1/2 package (4 ounces) cream cheese, softened
1/3 cup butter, softened
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1/8 teaspoon McCormick® Pure Almond Extract
1/4 teaspoon salt
2/3 cup confectioners' sugar
1/3 cup brown sugar, firmly packed
1/2 container (4 ounces) frozen whipped topping, thawed
2/3 cup finely crushed vanilla wafer crumbs
1/2 cup miniature chocolate chips
8 ounces dark, milk or white chocolate, for melting

KEY PRODUCTS

INSTRUCTIONS

1 Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add Extracts and salt. Beat in sugars until smooth. Gently stir in whipped topping. Add vanilla wafer crumbs and chocolate chips; stir to combine. Cover and place in freezer 30 minutes.
2 Scoop cookie dough by the heaping tablespoonful and shape into balls. Place on wax paper-lined sheet pan. Return to freezer for at least 30 minutes or until ready to dip.
3 Melt chocolate in small microwave-safe bowl as directed on package. Using a fork, dip 1 ball of cookie dough at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Return coated cookie dough balls to wax paper-lined pan.
4 Place pan in freezer 1 hour or until chocolate is set. Store cookie dough balls between layers of wax paper in airtight container in freezer until ready to serve. Store frozen up to 2 weeks.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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