Cookie Dough White Chocolate Fondue

Why bake cookies when you can enjoy raw, safe to eat cookie dough dipped in white chocolate fondue?

After all my phone complaining the other day, I found out that I’ve actually had a renewal available since the beginning of May. Why Verizon never alerted me to this I have no idea but now I have a dilemma – do I take the plunge and get my first smart phone or save the upgrade and get a replacement non-smart phone off ebay until I can truly afford a smart phone? I have a feeling the latter is going to win out, mostly because of money but also because I really enjoy not being dependent on my phone. Yes I am anti-smart phone and not ashamed of it, but unfortunately I will have to succumb eventually as owning one is becomes expected and likely necessary. But you know what is necessary today and doesn’t require making decisions? Egg-free, pop nonstop without the salmonella guilt, cookie dough.

And not just one, but three different kinds of cookie dough all paired up with a white chocolate fondue!  You see, I pulled out Lindsay’s The Cookie Dough Lover’s Cookbook to make just one kind of cookie dough (traditional chocolate chip) to pair with a regular chocolate fondue. Sounds delicious right? But totally expected, so I decided to change it up a bit and made a reverse chocolate chip cookie and then reversed the fondue too with white chocolate instead. Oh but I didn’t stop there. As you can see I ended up making three total cookie doughs: reverse chocolate chip, peanut butter and sugar cookie. The sugar cookie dough balls even got a little fancy outfit complete with sprinkles. Arn’t they pretty?

This cookie dough fondue platter was perfect for my friend Dan’s going away party – he is leaving Memphis and is off to medical school. Talk about a big decision! That definitely called for some cookie dough indulgence. With the ease of which these can be eaten it’s no surprise how fast they vanished. I asked people which dough was their favorite and it seemed everyone had their own and none were favored more than the others. Guess it’s a good thing I made all three because it provided something for everyone!

Speaking of decisions, Kita and Tracey know first hand how pathetic I am at making decisions, even when it comes to silly things like picking a dress to wear for the various wedding events I have coming up (commence stuffed animal throwing from Kita). Never fear, the decision remains although with treats like this I may not even need a dress, just put me in a moo moo. But anywho, what I’m trying to say is that when you are faced with tough decisions, eat a bunch of cookie dough dipped in chocolate instead. Go ahead, take a dip.

COOKIE DOUGH WHITE CHOCOLATE FONDUE

Makes approximately 2 dozen balls of each cookie dough and 2-1/2 cups of fondue

Ingredients:

SUGAR COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 Tbsp heavy cream or milk

1 tsp vanilla extract

1-1/4 cup all-purpose flour (heat treated*)

1/4 tsp salt

Sprinkles (optional)

PEANUT BUTTER COOKIE DOUGH

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup creamy peanut butter

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1-1/4 cup all-purpose flour (heat treated*)

1/4 tsp salt

REVERSE CHOCOLATE CHIP COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1 cup all-purpose flour (heat treated*)

1/4 cup cocoa powder

1/4 tsp salt

1/2 cup mini or chopped white chocolate chips

WHITE CHOCOLATE FONDUE

1 cup white chocolate chips

1 (14 oz) can sweetened condensed milk

2 Tbsp unsalted butter

2 Tbsp water

1 tsp vanilla extract

1/2 tsp salt

Directions:

1. For the cookie doughs: Using a hand mixer, in a large bowl cream together the butter (peanut butter) and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour (cocoa powder) and salt on low speed until fully incorporated. Stir in chocolate chips if using. Roll into balls, and lightly press sprinkles into the dough if using.
2. In a medium sauce pan combine all ingredients and melt together over medium heat, stirring constantly until melted.
3. Serve warm or at room temperature. Dip with cookie dough, or fruit, cake, etc. Store in an airtight container in refrigerator for up to 2 weeks.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Fondue adapted slightly from Cookies & Cups. Cookie Dough from The Cookie Dough Lover’s Cookbook.