Ingredients
Equipment
Method
- Combine flour and salt in a small bowl and set aside.
- In a large bowl, on medium speed, cream together butter, brown sugar, white sugar and vanilla extract.
- Reduce speed and slowly add in flour mixture, scraping the bowl occasionally, until all flour is incorporated.
- Beat milk into the mixture and then remove the dough from the mixer.
- Fold the mini chocolate chips into the cookie dough using a spatula.
- Roll cookie dough into 1 inch balls and set onto a baking sheet lined with a silicone liner, parchment, or wax paper. Repeat until all of the dough has been rolled.
- Place baking sheet into refrigerator and chill for 30 minutes to one hour.
- Melt candy melts to a liquid state according to package directions. Coat each cookie dough ball completely, returning to baking sheet once coated to allow chocolate to set.
- Decorate with cookie icing and sprinkles if desired. Chill in refrigerator for about 15 minutes until chocolate and icing have set.
- Serve immediately. Enjoy!
Nutrition
Notes
For raw flour concerns, the CDC says that you can "toast" the flour by spreading it out on a cookie sheet and cooking it for 5 minutes at 350 degrees F. This will kill off any potential bacteria that may exist and make the flour "safe".