Cinnamon Toffee Cookie Dough Balls are so addictive, you might not be able to stop eating them. Raw, eggless, and full of Heath toffee bits, this is a wonderful recipe.
Ingredients
½ Cup Unsalted Butter
½ Cup Brown Sugar
2 tsp. Vanilla Extract
1 Tbsp Half & Half
¾ Cup Flour
½ tsp. Ground Cinnamon
¼ tsp. Sea Salt
1 Cup Heath Toffee Bits
2 Cups Chocolate Chips (dark or semi-sweet work best)
Instructions
In the bowl of your mixer, blend together butter and brown sugar until creamy. Add vanilla and Half & Half.
In a separate bowl, mix together flour, cinnamon, and sea salt. Slowly add dry flour mixture to butter mixture. Add toffee bits.
Melt chocolate chips in a double boiler or in the microwave in 20 second intervals, stirring between until thoroughly melted.
Line a baking sheet with parchment, waxed paper, or a silpat. Roll dough into balls 1-2 inches in diameter.
Dunk each ball individually into the melted chocolate and cover completely. Remove with a fork and allow excess chocolate to drip back into the bowl or mug. Place onto the baking sheet a couple of inches apart.
Place chocolate covered balls (on the baking sheet) in the fridge until the chocolate sets; about 20 minutes.
These can be stored in the fridge or at room temperature in a sealed container for 2 weeks.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/04/23/cinnamon-toffee-cookie-dough-balls/