Cookie Dough Truffles

Now, I'm actually not a huge fan of cookie dough (I know, I know; this admission is met with outrage nine times out of ten), but one of the reasons why I usually outright refuse to eat any dough is the fact that there are raw eggs in it. I mean, I'll eat plenty of cookie dough after it's baked, but the bit of raw egg in there has always grossed me out, not to mention the fact that it COULD be dangerous (however small the risk of salmonella might be.) So it was a happy occasion, especially for my cookie dough enthusiast companions, when my sister passed a recipe along to me from one of her friends for cookie dough truffles with none of the grossness of raw eggs or unpronounceable preservatives that are found in store-bought cookie dough bites!

Here's the recipe:

Cookie Dough Truffles

Ingredients:

1/2 cup butter, room temperature

3/4 cup packed brown sugar

1 tsp vanilla extract

2 cups all-purpose flour

1 (14oz) can sweetened condensed milk

1 cup miniature chocolate chips (The original recipe had half of this amount replaced by chopped walnuts, but I prefer just chocolate. Customize as you wish!)

1 1/2 pound chocolate or candy coating

Directions:

1. In a large bowl, cream the butter and brown sugar until light and fluffy. 

2. Gradually add flour alternatively with the milk, beating well after each addition.

3. Stir in the chocolate chips (and other mix-ins.)

4. Roll portions of dough into 1-inch balls, place on wax paper-lined baking sheets, and refrigerate, loosely covered, for 1-2 hours or until firm.

5. Melt the chocolate or candy coating and stir until smooth. Dip the balls into the coating, allow the excess to drip off, and place them onto a wax paper-lined baking sheet. Refrigerate until firm (about 15 minutes.) 

This recipe makes quite a few truffles, so share them with your friends! I went with semisweet chocolate as my truffle coating, and instead of refrigerating them again at the last step, I just let the chocolate harden at room temperature. Definitely use the refrigerator if it's warm in your home though! 

For storage, I would keep these truffles in the fridge because of their butter content. I also personally prefer their taste and texture when cold :) So there you  have it: no baking required, just mix, chill, and dip!