Cookie Dough Snowballs

I was looking for a new recipe to try over Christmas break, and when I found this recipe, it was love at first sight. Rather than using white chocolate, I covered them in white almond bark. They turned out delicious, and without the eggs, they were guilt-free. Hah! Well, not quite. Let’s just say, they are well worth the calories!

Cookie Dough Snowballs

Adapted from Healthy Food For Living’s White Chocolate Cookie Dough Snowballs

Yields 25-30 snowballs

1/4 cup butter or margarine, softened
1/4 cup + 2 Tbsp firmly packed light brown sugar
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 (14-ounce) can fat-free sweetened condensed milk
1/4 cup semisweet chocolate chips
1/2 package white almond bark

Using an electric mixer on medium speed, beat butter (or margarine) and brown sugar in a large bowl until creamy. Add vanilla. Gradually beat in flour and milk. Add chocolate chips and fold in with a rubber spatula.
Using a mini ice cream scoop, spoon dough onto waxed paper-lined cookie sheets. Chill in the refrigerator for about 1 hour, then roll into balls using your hands. Chill the balls for at least 2 additional hours.
Place almond bark in a microwave-safe bowl and melt in the microwave, stirring occasionally until fully melted.
Using two forks, dip each cookie dough ball into the melted almond bark and roll around until completely coated. Place on waxed paper-lined cookie sheets and chill in the refrigerator for at least 1 hour.


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