Chocolate Chip Cookie Dough Cheese Ball Food

CHOCOLATE CHIP CHEESE BALL

Steps:

• Beat cream cheese, butter and vanilla until smooth; beat in sugars just until blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to shape, about 2 hours. , Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate, wrapped, at least 1 hour. , To serve, roll cheese ball in pecans. Serve with graham crackers.

CHOCOLATE CHIP CHEESE BALL

Steps:

• In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
• Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
• Roll the cheese ball in finely chopped pecans before serving.

CHOCOLATE CHIP COOKIE DOUGH BALL (OR DIP)

Steps:

• In a saucepan, melt butter over low heat. Add brown sugar and stir until sugar melts. Remove from heat and whisk in vanilla. Let cool.
• In a separate bowl, beat cream cheese and confectioner's sugar for 1 minute. Slowly beat in cooled butter mixture and beat again for 1 minute. Stir in chocolate chips.
• Scoop into serving bowl and refrigerate for 1 hour; or place the mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour and then roll ball in pecans and serve.

CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
• For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.

COOKIE DOUGH CHEESE BALL

Steps:

• Blend first 3 ingredients until creamy.
• Add powdered sugar and brown sugar mix well.
• Fold in choc. chips.
• Cover and refrigerate 3-4 hours.
• Shape into ball, wrap in saran wrap-again refrigerate 30 minutes or more.
• When ready to serve, take the ball out of the wrap and roll into the pecans.
• Serve with graham crackers or teddy grahams.

CHOCOLATE CHIP COOKIE DOUGH DIP

Steps:

• In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
• Remove from heat, whisk in the vanilla and set aside to cool.
• Beat the cream cheese and confectioner's sugar for 1 minute.
• Slowly beat in the cooled butter mixture and beat again for another minute.
• Stir in the chocolate chips and nuts, if using.
• Pour into a serving bowl and refrigerate.
• Garnish with additional chocolate chips or nuts, if you choose.