Hi friends! Happy almost-April, and almost-Palm Sunday! I was so pleased that so many people enjoyed my last recipe for No Bake Cookies, and I knew I needed to find a recipe to top it. I was perusing Pinterest the other day when I happened upon a recipe for Cookie Dough Truffles. I couldn’t help myself- I had to give them a try! These turned out so spectacularly that I had to share them, even though it’s not my original recipe. So here is the recipe for Chocolate Chip Cookie Dough Truffles, originally Pinterested by BruCrew Life.
PS- if you’re currently worrying about Salmonella, don’t. They’re egg-free!
- 1 stick butter, softened
- 3/4 cup packed brown sugar
- 14 oz. sweetened condensed milk
- 1 tsp vanilla extract
- 2 1/4 cup flour
- 1 large bag mini semi-sweet chocolate chips
- 1 tbsp shortening
In a large bowl mixer, cream the butter and brown sugar until they’re fully combined and fluffy. Add the condensed milk and vanilla, and beat until combined. While the mixer is on low, slowly add in the flour and mix well. Finally, add in 1/2 cup chocolate chips and mix.
Put the whole bowl of cookie dough in the freezer for 15 minutes to stiffen the dough. After the 15 minutes are up, line a cookie sheet with wax paper, roll the cookie dough into 1-inch balls, and place the balls on the cookie sheet. Put the cookie sheets back in the freezer for 15 minutes (so that they will be easier to dunk in chocolate later!).
Just before it’s time for the dough balls to come out of the freezer, melt the shortening in a small bowl. Put the rest of the mini chocolate chips into a separate larger microwave-safe bowl, and pour the melted shortening over them. Melt the chocolate chips in the microwave in 30 second increments, stirring in between.
Here’s where you get to decide your technique- you can either fully roll the truffles in chocolate, or just dip them partially. I did both methods, and I found the simple dipping method to be much easier. You can also taste the cookie dough better with the simple dipping method. I’ll explain both methods, though.
For the complete rolling method: spear a dough ball with a toothpick, and dip the ball into the melted chocolate. Spoon more chocolate over the top, and then wipe the excess chocolate away. Put the truffle back on the cookie sheet, and twist the toothpick out.
The dip method: spear the truffle with a toothpick, and just simply dip the truffle into the melted chocolate, without spooning more chocolate over the top. Place the truffle back on the baking sheet, and twist the toothpick out. If you’re feeling fancy, you can fill in the hole made by the toothpick with more melted chocolate.
Stick the truffles back in the freezer to harden the chocolate, and then enjoy! These do taste really good when cold, so I would recommend keeping them in the fridge or freezer. We’re going to freeze ours and save them for Easter treats! I hope you guys get a chance to try these- let me know what you think! Happy baking!