Cookie Dough Truffles

After I heard from a friend that these existed, I had to try them! And lucky for me, Kelli made them first! They were delicious…as in, I ate them as my dinner at small group. Kelli’s dough turned out a bit too sticky to roll the dough into balls, so she suggested more flour, which I used. Since then, she heard from a pastry-chef friend on Facebook that letting the dough sit for half an hour at room temperature allows the flour to fully hydrate. So, that might make it work better, too!

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour (or, I think it’s ok to use an extra 1/4 to 1/2 a cup if you want to roll them into balls immediately)
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1/2 cup finely chopped pecans or walnuts (I omitted, but this would be good)
1 1/2 lb chocolate bark candy coating, melted (I like the chocolate bark from Walmart)

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours or longer (I made them late at night and then dipped them the next afternoon).

*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll. Or, just know that even if the dough is a little sticky, it will still form into balls.

Melt chocolate bark candy coating in the microwave. Dip dough into chocolate and remove with tongs or two forks. Place on waxed or parchment paper and chill to set. Store in the refrigerator for at least 1 hour.

**IMPORTANT: keep the dough balls cold while you’re dipping them. Keep them in the fridge and remove a few at a time for dipping.

Makes approximately 50 truffles.

1 Comment (+add yours?)

  1. Nana Jo
    Dec 07, 2010 @ 16:46:27

    Oh man. Excuse me while I swoon . . .


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