Valentine’s Day! Cookie Dough Truffles

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Happy Valentine’s week! My husband and I don’t plan on doing anything, as usual (I’m biased towards telling him I love him every day, versus once a year ;)) but my high school friend from Tennessee is in town! We’ve been hitting a lot of great spots in Los Angeles that Cobalt and I haven’t visited yet since we moved here. She and I have also been baking and cooking a bit, as we share the same love for food. One of our favorite things to eat is cookie dough. But there’s always a little bit of guilt in spooning raw egg into our mouths. Recently when flipping through my recipe cards (that I’ve collected since middle school) I found this recipe, which is completely egg free. Which means it’s guilt free, aside from the calories. But who’s counting? It’s Valentine’s Day after all. These truffles are amazing and are so easy to make. And my I-only-like-chocolate-sometimes husband liked them so much that I got sick of them faster then he did! (I made WAY too many…)

Cookie Dough Truffles
Never again will you get slapped for eating raw cookie dough. And never again will you make full out cookies because you'll just make these scrumptious treats instead! Enjoy them dipped 100% in chocolate or partially -- to your liking, of course! Yield: 4-5 dozen
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Ingredients
  1. 1/2 cup butter, softened (*super important that it's soft but not melted!*)
  2. 3/4 cup packed brown sugar (completely optional IMO or reduce to 1/2 cup)
  3. 2 cups all purpose flour
  4. 1 can (14 oz) sweetened condensed milk
  5. 1 tsp vanilla extract
  6. 1/2 cup mini semisweet chocolate chips
  7. 1/2 cup chopped walnuts
  8. 1 1/2 lbs semisweet chocolate candy coating, chopped
Instructions
  1. In a large bowl, cream butter and sugar until fluffy. Add flour, milk and vanilla, mixing well. FOLD IN chocolate chips and/or walnuts.
  2. If dough seems soft, refrigerate the bowl for 1 hour. Shape dough into 1 inch balls and rolls in hands.
  3. Place on waxed paper that's either placed on cookie sheets or in baking pans. Refrigerate balls for 1-2 hours, until firm. (Or shortcut and freeze balls.)
  4. In a microwave safe bowl, melt candy coating on 20 second increments--stirring in between--until smooth.
  5. Dip balls into coating (partially or fully, to your liking) and place balls back on the waxed paper. Refrigerate (or freeze) until firm, 15-30 minutes.
  6. Serve cold and store in the fridge or freezer, covered.
Adapted from Taste of Home
Adapted from Taste of Home
Oh My Foodness! http://oh-my-foodness.com/
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