Chocolate Covered Cookie Dough
Creamy, buttery cookie dough bursts with sweet vanilla and holiday sprinkles and perfectly balanced with a pinch of salt. Vibrant edible holiday sprinkles add a playful crunch and festive pop of color in every delightful bite and surrounded by fun chocolate colors.
Equipment
- silicone mold
- stand or hand mixer
- mixing bowls
Ingredients
- 2 cups flour heat treated * see below notes on how to make
- 1 cup butter softened
- 1 1/2 cups sugar
- 1/2 tsp salt
- 3 TBS milk
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 1 cup holiday sprinkles
- 1 bag colored melting chocolates
Instructions
- In large bowl beat together your butter, sugar and salt until light and fluffy.
- Add in your extracts and milk and beat until incorporated.
- Add in your flour and beat until combined.
- Fold in your sprinkles
- Press cookie dough into the silicone mold and chill for one hour.
- After chilling remove dough from the mold put them on a plate and return to the refrigerator.
- Melt chocolate in the microwave on 30 second bursts until melted and place enough chocolate in the mold enough to cover the bottom.
- Place the formed cookie dough back into the mold and chill for one hour.
- Remove from the mold and enjoy.
Notes
Heat treat your flour:
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Preheat oven to 350.
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Spread 2 cups of flour on a large cookie sheet.
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Heat in oven for about 7-10 minutes until the temperature of the flour reaches 160.
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This should heat it enough to kill any bacteria in the flour.