I have such a sweet tooth and love to whip up creations that are new to me around the holidays. I wanted to share a recipe for Cookie Dough Truffles that I found last year and made for the second time this weekend. They are delicious and easy to make-right up my alley! This was featured on Annies-Eats. There is a printer friendly version of this recipe here:
This recipe is no bake and the ingredients needed are:
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)
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)
Cream the butter and sugar until light and fluffy.
Mix in flour
And vanilla extract and sweetened condensed milk
Stir in mini chocolate chips and then you will refrigerate mixture until it is firm and are able to shape into balls
Melt semisweet chocolate for dipping, form dough into balls and have a few mini chocolate chips to garnish with on top ready to go
The recipe said to use a toothpick to dip. I had a problem with mine almost wanting to come off the toothpick so I resorted to a fork to push along in chocolate and then to hover over and let the excess chocolate drip off
blurry pic, but here is one completed. They are rich and yummy!
One thing that came to mind after the first time using this recipe was to make extra of the “cookie dough”, freeze it, and use it with vanilla ice cream and make your own cookie dough malt or just to garnish ice cream since there are no raw eggs in it. I love cookie dough blizzards and thought this might satisfy the taste. We tried it the other night and it was a hit with all of my family members.
