Thursday, November 4, 2010

Cookie Dough Truffles



I have had this recipe bookmarked for almost a year now.  I knew I had to give them a try as cookie dough happens to be my main food group.  Yesterday presented the perfect opportunity to make them, because I had a girl's night that night.  It was a win/win.  I could make them, taste them and then share them so they weren't sitting around my house begging me to eat them.

They were delicious.  Very sweet, but delicious.  However, I think I will use milk chocolate for the outer shell next time.  I am not a fan of semi-sweet (especially when dealing with cookies) and never have been.  But I felt like I owed it to the recipe to follow what it said the first time.

Enjoy!

Cookie Dough Truffles

Ingredients:

8 tbsp. butter, at room temperature
¾ cup packed light brown sugar
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips (I used milk chocolate)
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped (I will use milk chocolate next time)
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.  (I used the microwave method to help a bit with tempering.  Just poor your chocolate chips into a microwave-safe bowl and microwave in 30 second increments, stirring in between each time until chocolate is melted.)  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.

11 comments:

  1. No way, Hil. This is a killer recipe. I can't wait to make it. I may have to plan an entire party around them. :)

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  2. They look delicious! I love when I bake for myself because I have the opportunity to share with other people.

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  3. i dont know if i should thank you or curse you!

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  4. Oh my goodness Hilary... why did you have to post this? Why? I just ate a whole bunch of cookie dough this morning and now I'm tempted to make these! Awful...

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  5. Yum! Although I think I would stick with semi-sweet... just to cut the richness of the cookie dough. Although if AC is involved, we will have to use milk... :)

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  6. mm. mmm. i'm still dreaming about these! everyone at the party loved them and they were so 'you'. which is super fun. anyway, i loved the semi-sweet; they really are as good as they look!

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  7. Cute! What a fun idea. I think the semi sweet sounds delish.

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  8. Oh you are a bad girl for posting this!!!! Looks like I know what I'm going to be making for the holidays!!! Thanks for sharing!!!

    Cookie dough is my fav too!!!

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  9. oh my goodness - stop it! those truffles look ridiculous! i can't WAIT to make them.

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  10. Hmmm... I am definitely going to have to try these... And I am definitely a milk chocolate kind of gal too!! YUM! Can't wait!

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