Sugariness, tastiness, and unhealthiness are all still part of the theme.
If you love cookie dough, this is an especially dangerous recipe because there's no egg involved--you can nibble away on as much dough as you want without any worries of microscopic menaces.
Like I let microscopic menaces stop me, anyway. Pfft.
This recipe is flexible. You can stuff the dough bites with just about any small candy--Kisses, halved fun-size bars, even mini Oreos. If you have any leftover holiday candy around--or are buying some for Valentine's Day--this is a good use for it. Beyond, you know, eating it plain.
The original recipe called for heavy cream, which isn't something I keep around that often. I used vanilla almond milk and it came together just fine. You could also use milk, half and half, or soy milk, and I bet no one would notice the difference.
I used my teaspoon scoop to form the dough and it made 35 balls.
Rolo Stuffed Snickerdoodle Cookie Dough Bites
modified from Cooking Classy
1 1/2 cups all-purpose flour
1 generous tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/2 cup salted butter, softened
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/4 tsp cream of tartar
3 Tbsp heavy cream/milk/almond milk/milky thing
1 1/2 tsp vanilla extract
30-35 Rolo candies, unwrapped
3 Tbsp granulated sugar
3/4 tsp cinnamon
1) In a mixing bowl, whisk together flour, 1 tsp cinnamon, nutmeg and salt, set aside.
2) In the bowl of an electric mixer, whip together butter, brown sugar, 1/4 cup granulated sugar and cream of tartar until pale and fluffy, about 4 minutes. Stir in cream or milk and vanilla extract. Add dry ingredients and mix until combine.
3) In a separate small mixing bowl, whisk together 3 Tbsp granulated sugar and 3/4 tsp cinnamon. Scoop dough out a teaspoon at a time, then press one Rolo into the center of scooped dough and seal the bottom with a tad extra dough.
4) Roll each dough ball into cinnamon sugar mixture. Chill or serve immediately. Store cookie dough bites in refrigerator. Makes about 30-35 balls.
OM NOM NOM.