Chocolate Chip Cookie Dough Truffles

Unlike the other recipes I’ve made and posted, I didn’t find this one; it found me, via my friend’s Facebook feed. It looked delicious, and really simple to make. I was right on both counts.

Without further ado, here’s the recipe, via CakesCottage

Ingredients:

½ cup (1 stick) butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup semi-sweet chocolate chips
½ cup finely chopped walnuts or pecans
1 pound dark chocolate candy coating

Instructions:

1. In a bowl, combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
3. Stir in chocolate chips and walnuts.
4. Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
5. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand. Coat your hands in flour to prevent sticking.
6. Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
7. In a bowl, melt dark chocolate candy coating.
8. Dip the cookie dough balls into the chocolate and place on parchment paper.
9. Let the truffles sit until hard, about 15 minutes.
10. Once set, remelt remaining candy coating.
11. Place in a small baggie and cut a small hole in one corner.
12. Carefully drizzle chocolate over truffles.
13. Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Alterations:

I believe I have a bona fide inability to follow the recipe to the letter.

• I had no idea whether the recipe called for light or dark brown sugar, so I just went with light (since the dark was unopened).

I used milk chocolate for the candy coating for two reasons:

1. My mother dislikes the bitterness of dark chocolate.
2. Target had a convenient pack of melting chocolate, but they only had milk and white. I went with milk.
• For the drizzle, I used white chocolate, because I had some left over from lollipop making, and I like the color contrast. Also, my drizzle wasn’t as neat as the Cakes Cottage picture, due to the ziplock bag having extra creases, and my lack of dexterity.