Chocolate Chip Cookie Dough Dip

My sorority decided on a "dip night" for the first night of recruitment. Since everyone else was bringing savory dips, I decided to bring a dessert dip to add some variety. It didn't last long with the group of girls!

Chocolate Chip Cookie Dough Dip
Source: Slow Roasted Italian (LINK)
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Total Time: 15 minutes

Ingredients:
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
8 ounces cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar
1 1/2 cups mini semi-sweet chocolate chips, divided
pinch salt

Instructions:
1. Melt butter in a small pot over medium heat. Add brown sugar and stir until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. In the bowl of a stand mixer, cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in salt, brown sugar and butter mixture. Mix until combined.
3. All 1 cup chocolate hips, continue to mix until combined.
4. Garnish with remaining chocolate chips. Serve with animal crackers and sliced fruit.

Chocolate Chip Cookie Dough Dip

Banana Walnut Chocolate Chip Muffins

We had more ripe bananas to use up!

Banana Walnut Chocolate Chip Muffins
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Makes: 
Prep Time: 10 min
Bake Time: 20-30 min

Ingredients:
1 stick softened butter
1 cup sugar
2 eggs
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
3 tbs brown sugar
3/4 cup chocolate chips
3/4 cup pecans/walnuts, chopped

Instructions:
1. Beat butter and sugar until fluffy. Add eggs and bananas and mix until incorporated.
2. Add flour, baking soda, brown sugar, salt, and vanilla and mix. Add chocolate chips and pecans and stir.
3. Bake at 375 degrees for 20-30 minutes.

Banana Walnut Chocolate Chip Muffins

Cloverleaf Cookies

Cloverleaf Cookies
Source: Best of Country Cookies Cookbook
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Prep: 10 min (refrigerate dough for 2 hours)
Bake: 10-12 minutes
Makes: 5 dozen

Ingredients:
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup miniature semisweet chocolate chips
1/4 cup chunky peanut butter
1 ounce unsweetened chocolate, melted and cooled

Instructions:
1. In a mixing bowl, cream butter, shortening and sugars. Beat in egg and vanilla.
2. Combine flour, baking soda and salt; gradually add to the creamed mixture. 
3. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion.
4. Cover and refrigerate for 2 hours or until firm. Roll 1/2 teaspoonfuls of dough into balls. For each cookie, place three balls (one of each dough) with edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart. 
5. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Cloverleaf Cookies

Chocolate Chip Cookie Dough Truffles

My mom got me "The Cookie Dough Lover's Cookbook" for Christmas. (You can buy a copy of the book off of Amazon here.)  I finally had some time to try a recipe from it and these truffles were delicious and didn't require baking!

Chocolate Chip Cookie Dough Truffles
Source: The Cookie Dough Lover's Cookbook by Lindsay Landis
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Active Time: 1 hour
Total Time: 2 hours
Makes: about 30 truffles

Ingredients:
**Cookie Dough**
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tbsp milk or cream
1/2 tsp vanilla extract
1- 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup mini semisweet chocolate chips
**Chocolate Coating**
8 ounces dark-chocolate candy coating

Instructions:
1. In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated  Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
2. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set.
3. Refrigerated in an airtight container, truffles will keep for up to 1 week.

Chocolate Chip Cookie Dough Truffles