Cinnamon Toffee Cookie Dough Balls
Oh, I’m sorry… Were you feeling inundated with healthy recipes from me? Did you need a little break from clean eating? Is your stomach just growling for something sweet, a little bit salty, and nothing short of amazing?
Well, I’m here just in time to help! Raw cookie dough has always been a guilty pleasure of mine. Too many days straight of clean eating gets me craving the most decadent of desserts, and I have absolutely mastered the art of the eggless single-serving of cookie dough making. I’ve been known to whip it up in small batches in the middle of the night when my sweet tooth is writhing in pain and begging for me to satiate its hunger.
I’ve also been known to go a little bit crazy experimenting with flavors. These particular cookie dough balls were inspired by my Dark Chocolate Toffee Chip Cookies, which I almost couldn’t even bake in the first place because I couldn’t stop eating the darned delicious dough.
Really? Can you beat the fantastic crunch of Heath Bar bits surrounded by soft, sugary, raw cookie dough? And then dipped in chocolate?!
Cinnamon Toffee Cookie Dough Balls
- 1/2 Cup Unsalted Butter
- 1/2 Cup Brown Sugar
- 2 tsp. Vanilla Extract
- 1 Tbsp Half & Half
- 3/4 Cup Flour
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Sea Salt
- 1 Cup Heath Toffee Bits
- 2 Cups Chocolate Chips (dark or semi-sweet work best)
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.
- 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)
- 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.
