Cookie Dough Truffles

I love cookie dough, sometimes more than the finished cookie. So when I first saw this recipe on Annie's Eats, which is one of my favorite food blogs, I knew I had to make it. The picture had me drooling all over my computer!

These little truffles taste just like cookie dough, without the raw eggs. The batter was really easy to put together, the only thing that took some time was dipping the dough in chocolate. I only ended up dipping about half the batch because I knew we couldn't eat them all. The rest are still in my freezer waiting for another day of dipping.

Here are the little dough balls just waiting to go into the freezer. They look exactly like cookie dough, but didn't really taste like it until they were frozen.

You can tell Addie enjoyed them!

Cookie Dough Truffles

• 8 tbsp. unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 2¼ cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• ½ cup mini semisweet chocolate chips
• 1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
• Mini chocolate chips (for garnish)

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.