Ever since the making of the easy oreo truffles, I have been on the hunt for easy and delicious bite size desserts. So when I stumbled upon this recipe on one of my favorite blogs, I immediately bookmarked the recipe and tried to come up with an occasion to make them. Originally I was planning to make them for salad bar this past month, but was unable to make them due to the freezing time needed. So instead I decided to make them for my loved ones for Valentine’s Day.
My family is a tad obsessed with raw cookie dough. Yes we know there is raw eggs, but none of us ever seem to care. The yield of chocolate chip cookies in our house is always quite small since we like to sample along the way a little too much. I knew these little guys would be the perfect treat for my cookie dough loving family. They are extremely easy to make just like the oreo truffles and just as decadent. This recipe makes quite a lot of truffles, but I am sure you will have no trouble finding people to sample them!
Cookie Dough Truffles
What you’ll need:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
What you’ll do:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. Use forks just like with the Oreo Truffles, (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
Source: Annie’s Eats