Chocolate Chip Biscuit Bombs Recipes

KETO CHOCOLATE CHIP COOKIE DOUGH FAT BOMBS

Steps:

• With an electric mixer, beat together cream cheese and butter until combined, about 2 minutes.
• Add the sweetener and continue beating until fluffy, about 5 minutes.
• Beat in the vanilla, chocolate chips, and almond flour just until combined.
• Prepare a baking sheet with waxed paper or butter
• Using a small scoop, portion the fat bombs into approximately 1 tablespoon mounds and place on waxed paper.
• Freeze the fat bombs for at least 1 hour. Then package the fat bombs in an airtight container between sheets of waxed paper. Store in the freezer for up to 3 months.

CHOCOLATE CHIP BISCUIT BOMBS

Steps:

• Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 biscuit rounds. Press each biscuit into 3-inch round.
• Place 1 rounded teaspoonful chocolate chips in center of each dough round. Wrap dough around chocolate chips, pressing edges to seal. Place seam side down in pan in single layer, spacing apart.
• Brush tops of biscuits with melted butter; sprinkle with sugar. Bake 20 to 24 minutes or until biscuits are baked through and golden brown.
• In small microwavable bowl, microwave icing uncovered on High 5 to 10 seconds or until thin enough to drizzle. In another small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 20 to 30 seconds or until melted and smooth. Drizzle icing and melted chocolate onto biscuits. Cool 5 minutes before serving.

OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
• Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
• In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
• In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.