Do you guys know what’s better than cookie dough……………?
Growing up in my house would not have been the same without Mom’s amazing chocolate chip cookies. Of course, the excitement we’d have when we heard the mixer going wasn’t as much about the cookies as it was about getting to be her poison-checkers. We were all privileged enough to know that the dough is where it’s at. I’d take the dough over the cookies every time. I’m obsessed!
So it’s April today you guys, is that craziness or what? I’m such a loser because I had plans to make a recipe or two before today for April fool’s day but I totally missed it. Good griefers, I don’t know what my problem has been lately but I feel like I’ve been way too scattered in the recipe-planning department. At this rate I should probably start planning my Christmas recipes now so I can get a head start. For reals though, that’s not a bad idea and I’m seriously considering it.
Our temperatures have been teeter-tottering back and forth and it’s really messing with my head. You guys, I had a moment the other day where I genuinely couldn’t remember what season I was supposed to be getting ready for because the day was so hot and I was making a very Springy recipe so I pleading temporary insanity for part of my spaciness. That, and then my mind has been focused on a lot of other things with the months changing, namely our visitors that will be coming at the end of the month. I know that I mentioned it a few posts ago but for those that didn’t catch it, Liv’s mom and brother in-law are coming all the way down here to see us and it’s going to be so much fun to have them. I’m trying to plan ahead so that I can stay on top of things while also trying to make every single one of my greatest hits for them.
Also this month, we have quite a few back to back birthdays to celebrate and that means I get to make cake (or at least some kind of over-the-top dessert for the unconventional ones)! Brock is going to be a teenager, a fact that he’s been very diligent in making sure everyone knows about. Actually, I’m surprised he hasn’t like high-jacked my blog to tell as much of the world as he can. Oh, that kid is a mess! Speaking of him though, I’m planning to make him my minion soon in my very first attempts at vlogging. I make no promises about the results though.
He got a gopro last year so I’m really hoping he’ll want to help me. He wants to start his own youtube channel and I keep telling him that he should but I guess he’s quite ready yet. On the other hand, Lela definitely is. She has such amazing musical talents and I keep telling her she should start sharing them with the world but I don’t think she believes me. Maybe if you all leave encouraging comments I can use them to help me convince her. Yeah, do it, ’cause she has so much potential!
Okay, but these cookie dough bites are what I’m supposed to be sharing. I created them as an alternate flavor to go with my homemade Reese’s eggs and almond joys that I always make for Easter and they are so happening again and again from now on. To clear up any confusion on the caramel part, you mix it into the dough. I happened to have some extra caramel on my hands the day I was making them so I used it as my liquid in the dough Since you can’t buy brown sugar here, caramel is what I’ve been using a lot recently in it’s place and I’ve been loving the results.It’s what I did for these fluffernutter chocolate chip cookies too. Also, the cookie dough part is egg free so you don’t have to freak about salmonella or anything.
So I made them in two different sizes because I couldn’t decide which one I liked better, one in a mini cupcake pan that gives them a more rounded look and the other in regular cupcake size liners to give them a frilled edge like Reese’s cups. Also, I think the pretzels add the perfect salty crunch to balance them out but I’d say they’re an optional thing because not everyone in my gang was as into them being on top of these. You can decide what you think.
- 1/4 cup (1/2 stick) butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup caramel ice cream topping/sauce (or you can make it. I used the butterscotch caramel in my butterbeer recipe )
- 2 - 2 1/2 cups all purpose flour
- 1/2 cup mini semi-sweet chocolate chips or finely chopped chocolate
- 1 - 1 1/2 cups milk chocolate
- 1 tablespoon butter
- about 24 snack pretzels for topping
- Beat butter and sugar together until combined. Add caramel, salt, and vanilla and mix well.
- Add 2 cups of flour and beat until smooth (depending on the thickness of the caramel you used you may need to add a bit more flour until the dough isn't sticky). Mix in chocolate chips and divide the dough into balls about 2 tablespoons each.
- For the shapes I used two different methods, a 24-count mini cupcake pan for the smooth edges or some regular size silicone cupcake molds (paper liners in a cupcake pan would work) to get the frilled edge like Reeses cups. Press dough balls into your chosen mold and place in the fridge to chill for at least 1 hour.
- Melt chocolate and butter in a double boiler and remove dough from fridge. Loosen each piece from mold and dip in chocolate, For the minis, place them on a parchment lined plate or tray and for the frilled edge, place them back in silicone/paper-lined cupcake molds. Top the wet chocolate with a pretzel and place trays back in fridge.
- Allow chocoalte to harden for at least 15 minutes before devouring!