Thanksgiving is just around the corner and do you know what you’re doing yet? Whether you are visiting family or creating your own feast at home, this easy treat recipe made with Gluten Free Organic Chocolate Chunk Cookie Dough by Immaculate Baking Co. is sure to be a crowd pleaser!
Immaculate Baking co products are not always found everywhere. I’m fortunate that my local Kroger carries their products and I was able to pick up some Organic Chocolate Chunk Cookie Dough in the refrigerated cookie dough section. Here’s a coupon for your next purchase!
Contrary to what you might be thinking, these sweet little treats are super quick and simple to make. All you need is a mini muffin pan instead of using a regular cookie sheet. Simply fill each hole with a wad of this pre-made cookie dough and set it in the oven at 350F for approximately 16 minutes as directed on the package.
When they are done, carefully pull each one out – you may even use the tip of a butter knife to loosen the edges. Be careful! They are hot and soft and may fall apart during this process.
Once they are on the cooling rack, use a spoon to create a well in the center of each little button. This allows some room for you to add some chocolate ganache! I used the back of my teaspoon measure because it was perfectly sized for it. It’s important that you do this step while they are cooling because this is when you can easily manipulate the shape without breaking it.
Once you have made room for the chocolate ganache, allow them to cool a little more while you melt the chocolate. I used 1 package of semi-sweet chocolate chips and melted it on low heat. Once it was melted, I added 1/2 cup of heavy cream and blend until it’s a silky smooth consistency.
Spoon a dollop of this chocolate ganache into the hole made in each button and set it cool for about 1/2 an hour. Enjoy with a cold glass of milk – frozen cookie dough will never be the same!
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Don’t forget about this coupon either!
