Ghirardelli Cookie Dough Stuffed Donut Holes and Chocolate Dipping Sauce
May 15, 2015
Donut wrapped cookie dough just takes this over the top.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 24-48 donuts
In a medium sized pot, empty a full container of vegetable oil. Attach a candy thermometer to the right side of the pot. Heat oil over medium heat until it reach 360-375° F. Turn your heat down slightly to prevent the oil from getting too hot. Use extreme caution, oil will be very hot.
Take one of the biscuits and roll out very thin, to about the thickness of a nickel. Cut out circles about 2-2.5” in diameter. Wrap biscuit dough around a ball of cookie dough. Make sure to pinch the edges tightly and roll the biscuit dough in your hands to smooth.
Prepare the chocolate sauce. In a microwave proof bowl, combine 1 cup of chocolate baking chips and 4 tablespoons of heavy whipping cream. Microwave on high for 60 seconds. Remove from microwave and whisk until smooth.
For the dough:
For the donut:
For the toppings: