Have you ever tasted the goodness of fondue? It’s such a simple tasty treat. We love taking it parties and impressing all our friends. Ok, well impressing the same friends over and over, we don’t have that many friends! The possibilities of things you can dip in that chocolaty goodness are truly endless! One of my favorite things to dip is cookie dough. Take a minute . . . think about it . . . Genius right. I’ve tried a few different cookie dough options. I made my own chocolate chip cookie recipe and used that dough. I’ve used just plain and simple Pillsbury cookie dough, we always keep some in the fridge incase we need something quick. Both were good, but there were two problems. First neither stayed together very well when you skewered the balls, it always fell apart in the fondue pot. Second, I worried about the raw eggs. So my solutions, da dada daaa (trumpets blaring), this awesome egg free cookie dough recipe. It was originally used to make cookie dough truffles. But solved my two problems and is so delicious!
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour (*You may need more flour than this. I added about 1/4 cup more because the dough was a little too sticky.)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
(Optional) 1/2 cup chopped walnuts
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. (I put them in the freezer for about 40 minutes and that worked well, too. All about speed.)
So what do YOU like to dip in fondue?