Cookie Dough Truffles

Years ago, I would have never thought I would be able to make homemade truffles. Now I have kind of been addicted to making truffles for quite awhile! I first learned how to make cookie dough truffles. Since then, I’ve made several different types of truffles. These cookie dough truffles are a fan favorite out of all the truffles I have made. I have not met anyone who does not like them, unless they just don’t like chocolate (and that’s just weird). Now, you can learn how to make truffles too!

The cookie dough truffles are amazingly good and totally addicting. The best part is that they taste exactly like cookie dough covered in chocolate (wow), but there is no raw egg in the mixture, so no worries about salmonella. The cookie dough mixture all sticks together using sweetened condensed milk, which also plays a big role in making them so delicious.

I think it is only fair to add this warning to this truffles posting, so here it is: Once you learn how to make truffles and they are shared with your friends, they will always ask you to make them. Any time you are invited to a potluck, baby shower, wedding shower, or other food-centered event – you will be going with truffles in hand! Enjoy.

Recipe for Cookie Dough Truffles

INGREDIENTS

1 stick of unsalted butter, softened at room temperature
3/4 cup of light brown sugar
1 can of sweetened condensed milk
2 1/4 cups of all-purpose flour
1 tsp. of vanilla extract
3/4 cup of semisweet OR milk chocolate chips (mini or regular size)
16 ounces of semisweet baking chocolate squares OR 15 ounces of milk chocolate baking squares

DIRECTIONS

Place the butter and brown sugar into a large mixing bowl. Use a hand mixer set on medium-low speed to cream the butter and sugar together until smooth. Add in the condensed milk, flour, and vanilla extract to the mixture and mix to incorporate well. Fold in the chocolate chips. Cover the bowl and place in the fridge for a few hours.
Once chilled, use a cookie dough scoop to roll the cookie dough batter into 1 1/2-inch balls. Place each ball in a container lined with aluminum foil (you might need more than one container). Cover each container used with foil, and place in the freezer for 2 hours.
When ready to dip the balls, place the chocolate squares into a small saucepan. Place a double boiler filled one-quarter full with water over medium-high heat. Once it begins to steam, place the pan of chocolate on top. Stir the chocolate until it is fully melted. Take one container of frozen cookie dough balls out of the freezer. Remove chocolate from heat. Using a spoon, drop in one or two of the cookie dough balls at a time into the melted chocolate. Fully coat with the chocolate, then drop onto a baking pan lined with a silicone mat or parchment paper. Repeat steps with the rest of the frozen cookie dough balls. Once all are coated and on the baking pan, place the pan into the fridge to allow the chocolate to harden more. They should be ready to indulge in within 30 minutes or less. Try to eat just one – I dare you!

Recipe Source: Annie’s Eats

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