Cookie Dough Bites Recipe
Details
- Time
- 35 minutes
- Yields
- 16 cookie dough bites
A fan of butterscotch and cookie dough? This is about to be your next favourite treat. Try Cookie Dough Bites today!
Ingredients & Directions
- Bake Time
- 5 minutes
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/2 cupsgluten-free flour blend (375 mL)
-
1/4 tspsalt (1 mL)
-
3/4 cupunsalted butter, at room temperature (175 mL)
-
2/3 cuppacked brown sugar (150 mL)
-
1/3 cupgranulated sugar (75 mL)
-
3 tbspsalmond milk (45 mL)
-
2 tspsvanilla extract (10 mL)
-
1/2 cupHERSHEY'S CHIPITS Butterscotch Chips (125 mL)
-
1/2 cupHERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)
-
1/2 cupchopped toasted walnuts (125 mL)
-
1/2 cupdried cranberries, (optional) (125 mL)
Directions
Equipment Needed
Oven
Parchment Paper
Measuring Cups
Baking Sheet
Whisk
Mixing Bowl
Mixer
Refrigerator
1
Preheat oven to 350˚F (180˚C). Spread gluten-free flour on parchment paper–lined baking sheet. Bake for 5 to 8 minutes or until lightly toasted. Cool completely. Whisk in salt; sift to remove any lumps.
2
Beat together butter, brown sugar and granulated sugar with electric mixer until light and fluffy. Beat in almond milk and vanilla. Stir in flour mixture until fully combined.
Tip
Substitute regular milk or oat milk for almond milk if desired.
3
Stir in butterscotch chips, toffee bits, walnuts and cranberries, if using. Roll tablespoonfuls into balls. Transfer to parchment paper–lined baking tray. Chill for at least 30 minutes or until firm. Store in airtight container for up to 1 week.
