Last weekend a friend I decided to neglect our school work and go for a hike in the snow followed by dinner and a movie at my house. I had all the ingredients on hand for some tasty Corn and Cheese Chowder which was perfect way to warm up after a cold hike. My friend said she’d be in charge of bringing ingredients for us to make dessert and I was so excited to see that she’d picked out these truffles!
Eating the cookie dough is usually one of the best parts of making cookies, but then you feel bad because you’re supposed to be making cookies- not snacking on the dough! These cute little truffles taste just like cookie dough and since they don’t have any eggs, they’re totally safe to eat. These can be decorated in all sorts of creative ways and they’ll look like a suitable ‘grown up’ dessert, even though you’re eating cookie dough!
Chocolate Chip Cookie Dough Truffles
- 1/2 cup butter, softened
- 3/4 cup brown sugar, packed
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 1 cup miniature chocolate chips
- Chocolate bark for melting (milk, semi-sweet, dark, or white chocolate)
- Chocolate chips, sprinkles, etc for decoration (optional)
- Use an electric mixer to cream the butter and brown sugar , add the vanilla. Slowly add in the flour and mix until incorporated. Pour in the sweetened condensed milk and beat until thoroughly combined, then miniature chocolate chips.
- Cover the bowl and refrigerate for at least an hour or until the dough is very firm (don’t freeze). Use a small cookie scoop to make tablespoon-sized balls and place them on a waxed paper-lined cookie sheet.
- Melt the chocolate bark in a glass bowl. Dip the chilled cookie dough balls into the chocolate and scoop them out with a fork to allow the extra chocolate to drip off. Place on the waxed paper and decorate with extra chocolate, sprinkles, etc.
- Serve at room temperature or chilled