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!)
Cookie Dough Truffles
- 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.
FYI: My preferred brand of chocolate is Ghirardelli.
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Recipe Source: adapted from Taste of Home