Cookie Dough Truffles

I cannot believe it is June already!  Joe and I have quite a list of things to work on this summer so we got started on them this weekend.  We were so busy that there was no time for me to write about these awesome little cookie dough truffles!  It is a miracle that there was a finished product to even show you because I could have eaten the entire bowl of cookie dough by itself.  And it would have been totally ok (not healthy, but OK) to eat the whole bowl because there are no eggs in this cookie dough.  It has all the other components that make cookie dough delicious, but no raw eggs to worry about.  It is made even better by rolling the cookie dough into balls and dipping them in chocolate.  I only ate one of the finished truffles, but the ones I brought to work were done in about an hour and half, so I'm guessing everyone liked them.

I got the recipe from a blog called Bakerella and she said that she got it from a cook book that is completely dedicated to recipes using this eggless cookie dough.  It's called The Cookie Dough Lover's Cook Book.  So if you're like me and you love the cookie dough better than the baked cookies, you might want to check this out!  In the mean time, you can try these cookie dough truffles.  Here's the recipe:

Chocolate Chip Cookie Dough Truffles

1/2 c. butter, softened to room temperature

1/4 c. sugar

1/2 c. brown sugar, packed

2 T. milk

1/2 t. vanilla

1 1/4 c. flour

1/2 t. salt

1/2 c. mini chocolate chips

Chocolate chips, candy coating or almond bark (for dipping)

- Beat the butter, sugar and brown sugar on medium for about 3 minutes until thoroughly mixed.

- Add the milk and vanilla to the butter/sugar mixture and mix to combine.

- Add the flour and salt to the mixing bowl and mix on low until combined.  Scrape down the sides of the bowl periodically.

- Stir in the chocolate chips.

- Use a spoon or small scoop to divide the mixture.  Refrigerate for at least 30 minutes before rolling scoops into balls.

- After rolling the dough into balls, I would place them in the freezer for about 15 minutes before dipping them in chocolate.

- Melt your dipping chocolate in the microwave for 1 minute on high.  Stir until completely melted.  If needed you can microwave it for additional 20 second intervals.

- Once the chocolate is smooth, take one cookie dough ball and drop it in the chocolate.  Use a fork to cover the ball with melted chocolate then use the fork to remove the ball from the chocolate.

- I usually try and keep the ball as close to the end of the fork as possible, then I tap it a couple times on the edge of the measuring cup to get rid of some of the excess chocolate.  

- Then roll off the fork onto a cookie sheet lined with wax paper.

- You could also use lollipop sticks or popsicle sticks to make cookie dough "pops".  That might also make it easier to dip, since you could just hold on to the stick to dip the ball into the chocolate.  

- If the cookie dough balls start sticking to the fork when you try to dump them back on the wax paper, stick the remaining balls back in the freezer for a few minutes.

Keep them in the fridge for yourself or bring them to work and watch them disappear :)  

Enjoy!