I made these oreo & nutella filled chocolateballs a couple days ago and liked them a lot. You could adjust the amount of nutella according to the sweetness you want
Stir in chocolatechips. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Store in airtight container for up to 5 days or freeze for up to 2 weeks
stir in chocolate. Bake in 350 degrees F (180 degrees C) oven until edges are golden and tops are firm, 14 to 16 minutes. Store in airtight container for up to 3 days or freeze for up to 2 weeks
Keep them in the fridge and they are hard little ballsof raw cookie dough amazingness. Spread the cookie dough mix on the bottom of the pan to fully cover
Or I test another recipe the next day, and we have two dozen cranberry muffins on hand, inevitably ending up being dumped, paper liners soggy from daysof stagnation, in the trash
Now, I’ve never tasted the cookie dough cupcake from that bakery, or any bakery for that matter, so I just gave a lot of thought to what I would like in this cupcake
The outside is a no brainer, but the inside was a bit tricky. Insert the piping bag into the large flat surface of the cookies and squeeze in some chocolate fudge sauce
I didn’t think the mini chocolatechips were reminiscent enoughofcookie dough and I also felt they were over-baked and didn’t have a great texture because of that
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