- 270 grams of condensed milk
- 2 tablespoons of butter
- ⅓ cup of finely chopped almonds
- 1/2 cup of ground oatmeal
- 1 tsp of vanilla extract
- a pinch of salt
- Semisweet chocolate chunks
- Butter to keep “dough” from sticking to hands.
- Mini cupcake paper cups
- Small-Medium Sauce Pan
- Utensil to Stir
- 30-40 mini cupcake paper cups #2 (optional)
- Glass pan/bowl (optional)
- Spoon (to taste or eat directly from the pot)
- Knife (to chop chocolate chunks)
- Blender (to grind almonds/oatmeal)
In a saucepan:
- Add butter, condensed milk, ground oatmeal, vanilla extract, salt, and almond powder.
- Stir until butter is melted and everything is mixed.
- Continue mixing on medium heat. Make sure it does not stick to the bottom of the saucepan, or it will burn.
- Cook the mixture until it thickens to a point where it starts sticking together.
- The bottom of the pan will become visible for a few moments while stirring.
- Remove from heat and let cool.
- At this step, it can be helpful to pour it into another container (glass works best). This will help in the clean up process.
After the cookiedeiro dough has cooled completely. It is time to start rolling it into balls!
- Rub a small amount of butter on the palm of your hands.This is just to prevent sticking and will not impact the taste of the cookiedeiro.
- Using a teaspoon, scoop a heaping quarter-size (1 Real/Quarter coin-sized) amount of cookiedeiro into your hands.
- Place a chocolate chunk in the middle.
- Roll into ball.
- Cover ball completely with chocolate chunks/chips.
- Place your Chocolate Chip Cookiedeiro ball into the paper cupcake liner.
Set aside to eat at a later date (or immediately)! Enjoy!
Clean Up Pro Tip:
- Take the sticky, chocolatey filled saucepan and fill it with soapy water.
- Set it on the stovetop to boil.
- Remove from heat, dump out soapy, chocolatey water.
- Scrub still warm sides of pan to remove the rest of the chocolate.