After posting two chili recipes almost simultaneously, I couldn’t resist the urge to follow-up my last cookie dough post with another winner in the cookie dough department.
Cookie Dough Truffles. Oh my.
These were tasty. Really tasty. So tasty that half the batch didn’t end up at the intended destination of my neighbor’s house for a football party. Oops.
I happen to love truffles especially the cheater kind and these fit that department. Simple, delicious and a great crowd pleaser! (P.S. there are no raw eggs in the cookie dough so you can relieve your mind on that account!)
Recipe Source: adapted from Taste of Home
25-30 depending on size
1 hour 15 minutes
1 hour 45 minutes
½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
- In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.
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