I had some cookie dough ice cream recently, and couldn’t get it out of my mind. I was cookie dough crazy! While searching for a cure to this craving, I discovered cookie dough truffles online, and had to make some of my own.
Recipe adapted from bakerella.com.
Makes appr. 15 cookie dough balls
1/4 cup softened butter
1/8 cup white sugar
1/4 cup packed light brown sugar
1 tablespoons milk
1/4 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 cup mini chocolate chips
1 cup dark chocolate chips (for coating)
-Cream butter and sugars with mixer until fluffy.
-Add milk and vanilla while continuing to mix on low.
-Stir salt into flour, then gradually mix into dough.
-Add chocolate chips, mixing just until combined.
-Place dough in refrigerator until firm enough to roll into balls.
-You can use a melon ball scoop to ensure each ball is the same size.
-Place on parchment paper, then freeze balls for about thirty minutes.
-Heat chocolate in a double boiler.
-Dip balls into chocolate, then place back on parchment paper.
-Decorate the tops with sprinkles or sugar crystals (I used gold sugar crystals) before the chocolate hardens.
They last for up to a week in the refrigerator in an airtight container.
You can bake this dough on 350º until lightly browned, and it will turn out like a chocolate chip shortbread, because there is no baking soda or eggs. You can also use this dough in a homemade chocolate chip cookie dough ice cream. That would be fun to try next Summer.
Katie Winn is a stay at home mom and author of the blog, The Creative Bubble where she shares recipes, crafts, and homemade gift ideas. She lives in Chattanooga, TN with her husband and one year old son.