Monday, January 07, 2013

Chocolate Chip Cookie Dough Truffles

Yum

It's time again for another themed week! I have done pumpkin, man food, cookies, and now it's time for cookie dough (as you can see up there in the banner). All week long I will feature cookie dough recipes. So if you have a sweet tooth, you are in for a treat.

Many times I mention that I have brought a recipe to an FRG meeting. My husband is in the army and we have monthly meetings for the spouses and family members to keep them up to date on the unit's happenings. My husband keeps begging me and warning everyone that I'm going to bring a main dish, but I always bring sweets. I'm known for my sweets. I brought these and tomorrow's recipe to the December FRG meeting and they were gone in a matter of minutes. Everyone loved them. I'm not usually a dark chocolate fan, but the dark chocolate coating was a perfect match for the cookie dough. I also highly recommend the purchase of Lindsay Landis's The Cookie Dough Lover's Cookbook, where I got this recipe. I am absolutely in love with it!
Chocolate Chip Cookie Dough Truffles - divulge your sweet tooth with this safe-to-eat cookie dough treat #dessert #truffles



(Print)
What you need:
For the cookie dough:
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp. milk or cream
  • 1/2 tsp. vanilla extract
  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 cup mini semisweet chocolate chips
For coating:
  • 8 oz. dark chocolate candy coating (I used chips)
Directions:

Beat together butter and sugars for 2 to 3 minutes, until they are nice and fluffy.

Mix in milk/cream and vanilla.

On low speed (to prevent a flour explosion), mix in flour and salt.
Stir in chocolate chips and then cover your bowl. Chill in refrigerator for 30 minutes.

After chilled, roll dough out into 1-inch balls. Place on a parchment paper lined baking sheet and then into the freezer for about 15 minutes.

While dough balls are firming back up in the freezer, 
melt your chocolate coating, stirring until smooth.

Dip dough balls in the chocolate and then return to baking sheets.

For decoration, you can add sprinkles or even use extra chocolate for little stripes.
Refrigerate truffles until ready to serve up.
They keep for up to a week, so you can definitely make these ahead of time :)


Recipe from Lindsay Landis of Love & Olive Oil
via The Cookie Dough Lover's Cookbook

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4 comments :

ChatterBlossom said...

HOLY MOLY, these look heavenly!
Found you through the giveaway and am your newest follower,
-Jamie
http://chatterblossom.blogspot.com/

Lily Anne said...

These look so yummy! I can see why everyone looks to you for the sweets!

Pint Sized Baker said...

I love making these! I've also made them with Peanut Butter Cookie Dough! OMG! Wonderful :) Thanks so much for linking up at Two-Cup Tuesday! See ya again next week!

Jaime @ Mom's Test Kitchen said...

I've tried making truffles once & I just don't have the patience for it! But I'm pretty sure I could eat that whole batch of yours!!
Just wanted to stop by & let you know your are one of the features this week @ Mom's Test Meal Mondays!!
Hope you had a great weekend!