White Chocolate Cookie Dough Balls Recipes

Steps:

• To prepare: Mix first seven ingredients and roll into balls. Place on lined cookie sheet and chill 30 minutes.
• Melt a bowl of chocolate and in another bowl melt the white chocolate. Dip cookie dough balls into white chocolate. Let harden on cookie sheet. Then dip into regular chocolate and sprinkle with toffee bits, if desired. I usually take any leftover chocolate and drizzle it over balls.

Steps:

• Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold.
• Melt white chocolate chips in a double boiler.
• Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold).
• After chocolate has hardened they can be stored in any sealed container including ziploc bags.

Steps:

• In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

Steps:

• Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.