Cookie Dough truffles are fun for any occasion and you can change them up to suit your needs. Last year I made some for Christmas with red, green & white sprinkles. They fit perfectly into mini muffin papers. These aren’t hard to make and they are sure to be a hit! Package a few in a cute box tied with a pretty ribbon for a very inexpensive, yet yummy and thoughtful gift!
2 1/2 C flour
1 tsp salt
1/2 tsp baking soda
2 sticks softened butter
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini chocolate chips
Beat butter and sugar. Add milk and vanilla. Stir in remaining ingredients until dough forms. Chill in refrigerator for one hour. Roll into 1″ or so balls and freeze for an hour or two.
To make these little gems into truffles, first you’ll need to melt a bag of semi-sweet chocolate chips in a double broiler if you have one. I just melt them at 50% power in the microwave, stirring frequently or very carefully in a pot on the stove. Use a toothpick to dip each cookie dough ball into the chocolate, coating it completely. Let the excess drip off then set on a wax paper lined surface. For a festive touch, add candy sprinkles before the chocolate sets. Repeat until all of your dough balls have been coated. You may have to return the dough balls to the freezer if they start to get too soft. After the chocolate has set, twist and remove the toothpicks.
I did one batch with melted semi-sweet chocolate chips and one batch using chocolate candy melts. The candy melts were a lot easier to use because they stayed fluid longer and I didn’t have to keep trying to heat them back up like I did with the chocolate chips. A friend suggested adding a little bit of shortening to the chocolate chips which I think would work great but haven’t tried myself. Whatever you do though, DO NOT add milk! It WILL NOT make a smoother chocolate sauce. It will do the exact opposite! (I know, I’ve tried it!)
Store the truffles in the refrigerator (or freezer for longer storage).Powered by Sidelines