Recipe: Cookie Dough Truffles
Prep: 1 hour + chilling
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Candy coating/semisweet chocolate chips
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 60 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a bowl, melt candy coating, stirring often until smooth. Using a spoon and fork, dip balls in coating and place on prepared baking sheets. The technique is to use one spoon to scoop the dough out of the chocolate and one fork to transfer the dough to the waxed paper-lined sheets. It can take a little while for this to feel right, so practice makes perfect. Refrigerate until firm, at least 15 minutes, or pop into the freezer for a few minutes just to harden the chocolate. If desired, re-melt remaining coating and drizzle over candies for a textured effect.
Store in the refrigerator.
Makes 5 dozen (60).
Hints from Corinne
- On one occasion, Corinne experienced dough that was too soft to roll. She recommends pre-measuring the flour before adding it to the mix so there is no confusion as to how much was already added. If, after adding flour, you roll a ball of dough and it still seems extremely sticky, then add 2-4 tablespoons flour until it seems less sticky and easy enough to roll into a ball.
- She often uses chocolate chips with a little shortening added instead of the candy coating. She finds it cheaper to use chocolate chips, and usually doesn’t have candy coating on hand. If the melted chips are too thick, then add a tiny bit of shortening or even a tiny splash of vegetable oil.