Cookie Dough Truffles

I gave my dad one of these to eat and soon there after he said, and I quote: “Why do people do drugs when there are these on the planet?” Enough said, right? J

These truffles are super yummy; they taste just like cookie dough and they're just in time for Valentine’s Day. This recipe makes a ton, so they’re perfect for sharing. And no worries, no eggs were harmed in the making of these delectable cookie dough truffles.

Cookie Dough Truffles

Ingredients:

8 T unsalted butter, at room temperature
¾ C light brown sugar, packed
2¼ C all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 t vanilla extract
½ C mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions: 

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.  (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.   

Depending on the size of the balls you roll the cookie dough mixture into, this recipe makes 50-70 truffles.

Source: Annie’s Eats