We all have that one thing we just can't resist - for me, it's Peanut Butter Cups - preferably, frozen! I married a chocolate chip cookie junkie. I truly believe the Mister would eat chocolate chip cookie dough in just about every imaginable form! He even eats it with raw eggs (blech - I give him "the speech" every time I see him do it). Luckily, these Cookie Dough Truffles have NO RAW EGGS! He doesn't have to listen to my soapbox raw-egg-eating rant ... and neither do you! These are perfect for the summertime, when you really don't want to turn on the oven - but need a chocolate chip cookie fix ... and if you prefer them uncoated - for the cookie dough without the
salmonella eggs, they are great that way, too!
Cookie Dough Truffles
Slightly adapted from Taste of Home
Yield: 5-1/2 dozen
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
3/4 cup miniature chocolate chips
1-1/2 lb. semi-sweet chocolate candy coating, chopped
Line a baking sheet with waxed paper and set aside.
Cream the butter and brown sugar in a mixing bowl until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in chocolate chips.
Scoop level tablespoonfuls and roll into balls; place on the lined baking sheet. Loosely cover and refrigerate 2 hours or until firm.
Melt candy coating according to package directions. Dip balls in coating; place back on the waxed paper lined baking sheets. Refrigerate until firm, about 15-20 minutes.
Store truffles in refrigerator.
I hope you enjoy!
Shared at these fun parties!