COOKIE DOUGH BALLS inspired by Michael Johnson recipe!

Updated: Oct 7, 2020



Today’s recipe comes from Michael Johnson @mikebakesnyc. I gain a pound every time I see his latest bite of bliss.



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The only changes I made to the recipe is for those families that might not have the specialty items in their pantry. Or maybe you don’t want to invest in the 60% cocoa semi-sweet chocolate when a bag of regular semi-sweet chips is something you already have. I made Mike’s version and my version. Both are delicious. I crack myself up that I refer to ‘Mike’ like we are the best of friends that chat daily about the latest things we are creating in the kitchen.


At this point in my baking journey I don’t create recipes. If I ever do, trust me, you will be the first to know. Instead, I take already perfect recipes created by a-MAZING bakers and try to make them a little less intimidating, a bit more accessible by the average parent or grandparent, and possibly, just possibly a recipe that will get adults into the kitchen with their kids. I loved cooking with my mom. I loved watching her cook. If I can make bakin simple, straight forward, and delicious, then BAM! I’m a happy camper.


Today’s recipe comes from the genius of Mike Johnson of Mike Bakes NYC @mikebakesnyc. Each and every time I see his latest Instagram post I promise my mouth starts to water. When I saw his Butterfinger® Cookie Dough Bites I knew they were going to be the first recipe I broke down for families and made with family and friends on Family Bake Club.


INGREDIENTS


I cup all-purpose flour

½ cup unsalted butter at room temperature (salted butter won’t ruin this recipe if that’s all you have)

¾ cup dark brown sugar (light brown sugar is fine)

1 teaspoon vanilla

½ teaspoon fine sea salt (you can substitute table salt)

8 oz Butterfinger® Bars (4 full sized bars)

1 cup Nestles Toll House Semi-Sweet Chocolate Chips

1 tablespoon canola oil

1 oz milk chocolate melted (optional) The same semi-sweet chocolate I used above can be substituted


INSTRUCTIONS


Preheat your oven to 350

  1. While the oven is heating, unwrap the 4 Butterfinger® Bars and place them in a zip-lock bag. Using a rolling pin crush the candy bars into small pieces. Be careful not to SMASH with too much energy. You’ll end up smashing holes into the plastic bag.

  2. Line a cookie sheet with parchment paper (or aluminum foil). Spread the flour evenly over the lined cookie sheet. Bake in the preheated oven for 5-7 minutes. Remove from the oven and set aside. You are now done with the oven. Turn that baby off. *You are going to use the parchment paper or foil again, so do not throw it away.

  3. In the bowl of a stand mixer with a paddle attachment, or in a medium sized bowl if using a hand mixer, beat together the butter and brown sugar until it becomes pale, fluffy, and combined. If using a stand mixer, it will take 2 -3 minutes. If using a hand mixer, 4 – 5 minutes.

  4. Add the salt and vanilla and mix just to combine (don’t over mix). With your mixer on low, slowly add the flour and mix just to barely combined.

  5. Remove 2-3 tablespoons of the smashed Butterfinger® bars and set them aside for later. Gently fold in the rest of the Butterfinger® pieces with a wooden spoon until combined.

  6. Using a small spoon (like a cereal spoon), scoop out some of the dough and roll them into similar sized balls. Using the same cookie sheet, place the dough balls on the parchment paper or foil you used before. Lightly cover your cookie sheet with plastic or foil and place it in the refrigerator to chill for about 30 minutes.

  7. Place the 1 cup of semi-sweet chocolate in a microwave proof bowl. *You will be dipping the cold dough bites in the chocolate. SO please make sure your bowl isn’t too big. Microwave the chocolate in 20 seconds bursts, stirring in between. BE CAREFUL. THE BOWL WILL BE HOT! You’re going to stop using the microwave while there are still some chocolate pieces that have not melted. Remove the chocolate from the microwave and stir it until the rest of the chocolate melts. Set the melted chocolate aside so it can cool down a little bit. If your chocolate gets too thick, that's where you can add the canola oil to thin in out.

  8. Remove the Butterfinger® bites from the refrigerator and one by one, dip them in the melted chocolate. Using a fork, remove them from the chocolate and place them back on the cookie sheet.

  9. Now here’s where you can get fancy, or keep it simple. You can take the optional 1 oz. of chocolate just like you did with the semi-sweet chocolate. After it cools down, pour it into a small plastic sandwich bag. Cut a tiny hole in the corner and carefully squeeze the chocolate over the Butterfinger® bites in any decorative manner you like. If you see the ones Mike did, their absolutely perfect. The ones I did are my version. You be you. If you want to keep in simple, just sprinkle your Butterfinger® bites with the crushed candy bar piece.


NOTES


Butterfinger® bites will last, refrigerated in an airtight container for 1 week.

Click below to see Mike’s original recipe.

https://mikebakesnyc.com/butterfinger-cookie-dough-bites/


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Butterfinger Cookie Dough Balls family s
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