Ever find yourself eating most of the cookie dough before it even gets into the oven?? These delicious cookie dough truffles are made to be devoured raw! They’re egg free so they don’t need to be cooked! This recipe originates from The Cookie Dough Lover’s Cookbook and I got this version off bakerella.com! Enjoy! x
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 113 | grams | Butter |
| 1/4 | cup | Sugar |
| 1/2 | cup | Brown sugar |
| 2 | tablespoons | Milk |
| 1/2 | teaspoon | Vanilla Essence |
| 1 1/4 | cups | Flour |
| 1/2 | teaspoon | Salt |
| 1/2 | cup | Chocolate Chips |
| 1 | pack | Chocolate Melts |
Method
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
Mix in milk and vanilla.
Add flour and salt and mix on low until combined.
Stir in chocolate chips.
Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
Melt chocolate melts following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.
Mix in milk and vanilla.
Add flour and salt and mix on low until combined.
Stir in chocolate chips.
Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.
Melt chocolate melts following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.
Source
http://www.bakerella.com/chocolate-chip-cookie-dough-truffles/
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