If you are one of those people that don’t like to sample the cookie dough whilst making cookies then you probably will not enjoy this recipe as much as you should. Sue is one of those people. She’s all about the savory!
*Sigh*
I really don’t understand how we can be twins with sooooo little in common.
*Sigh*
I really don’t understand how we can be twins with sooooo little in common.
In any case, these are a little fussy to make but look so pretty and taste so yummy that they are worth the effort.
Two more plusses to this recipe – (1) it is no bake so a good choice when you don’t want to turn your oven on and (2) it does not contain eggs so you don’t have to worry about the whole “raw egg” thing like you do when eating actual cookie dough.
Two more plusses to this recipe – (1) it is no bake so a good choice when you don’t want to turn your oven on and (2) it does not contain eggs so you don’t have to worry about the whole “raw egg” thing like you do when eating actual cookie dough.
F.Y.I. – they ship very well. My boyfriend lives across the country and these are his favourites. I have shipped them several times and they always arrive in good shape.
Chocolate Chip Cookie Dough Truffles
Ingredients
Chocolate Chip Cookie Dough Truffles
Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
2 cups flour
1 can (14oz) Sweetened Condensed Milk
1 tsp vanilla
1/2 cup mini choc chips OR mini M&M baking pieces
1/2 cup chopped nuts (Walnuts or Pecans)
8 oz chocolate
Directions
Directions
In bowl, cream the butter and brown sugar until light and fluffy. Add flour, condensed milk and vanilla. Mix well. Stir in the chocolate chips and nuts.
Shape into 1-in balls, place loosely on waxed paper or plastic wrap lined baking sheets. Loosely cover and refrigerate until firm. (about 1 - 2 hrs)
Melt chocolate over low heat (or place in microwave safe cup and microwave in 20 second intervals, stirring between each interval, until smooth). Dip balls in chocolate or drizzle balls with chocolate. Place in refrigerator again until chocolate is firm.
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One of the cool things about this recipe is that you can shape the dough into different forms before dipping. I made them at Easter and shaped them into eggs and decorated them with different sprinkles, on Valentine’s Day I shaped them into hearts and used red melting wafers, and for St. Patrick’s Day I used a shamrock cookie cutter as a form and dipped them into green melting wafers. I’m thinking about stars or ornament shapes for Christmas.....
Update: Just wanted to add another photo - truffles with milk chocolate and white chocolate. Just another way to decorate them :)
Can you make these in advance and freeze? Would you freeze before or after doing the chocolate coating?
ReplyDeleteAbsolutely. I quite often freeze them after I have dipped them. The only trouble you may run into its they tend to "sweat" a little when they thaw. You could freeze them, not dipped, and them just dip them when you need them.
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