Cookie Dough Truffles

Yum. Yum. Yum! Do you like cookie dough? I do! I love it! Whenever I make chocolate chip cookies, I just have to have a bite of cookie dough. I know, raw eggs... Yikes! Well, that's just risk I'm willing to take, I guess. Okay, so these cookie dough truffles? I'll tell you. No raw eggs whatsoever! So no worries there. And it tastes just like normal cookie dough. The secret ingredient is a can of sweetened condensed milk. Oh it gives such a great flavor to these delectible truffles! I love making these because they are different from normal creamy chocolate truffles although I love those too! My mother-in-law has the best truffle recipe but unfortunately it is a family secret recipe so she will probably kill me if I shared it with you all on here... Anyway, back to these cookie dough truffles: They are very easy to make. I'd definitely use dipping chocolate to dip the cookie dough. I've tried using normal melted semisweet chocolate chips... Well, it works but not very pretty. This recipe won the Grand Prize on "Taste of Home" magazine back in Jan 2005. So you know it's good. :)

Cookie Dough Truffles

Adapted from "Taste of Home"

Printable Recipe

Ingredients:

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour (*You may need more flour than this. I added about 1/4 cup more because the dough was a little too sticky.)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips (*I used normal size chocolate chips)
(Optional) 1/2 cup chopped walnuts
1 1/2 pounds semisweet chocolate candy coating, chopped or dipping chocolate

Directions:

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refriderate for 1-2 hours or until firm. (*I put them in the freezer for about 40 minutes and that worked well, too.)

In a mixrowave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baing sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Sook the Cook