I grew up helping my mom out in the kitchen. I loved baking with her. However, most people are surprised to hear that I did not grow up eating cookie dough out of the bowl... and to this day I never snack on the dough as I am baking. I do, however, love cookie dough ice cream and cookie dough blizzards! So when I saw this recipe, I knew it would be great for my holiday gift packages, because who doesn't love cookie dough?! :)
I got this recipe from Cara of Cara's Cravings; I believe the original recipe is from RecipeZaar. I found it very difficult to work with the dough; it was extremely sticky. What I ended up doing was using my cookie dough scoop to form rough shapes on a cookie sheet. Then I placed them in the freezer for approximately 15 minutes. After chilling them, I was then able to roll them into balls. After rolling them out, I placed them back in the freezer for 15 minutes before dipping.
I found the best way to dip these was to use a fork. Place the rolled dough on a fork and immerse it in the chocolate; tap the fork against the edges of the bowl lightly to remove the excess chocolate. Invert the truffle onto a baking sheet - more likely than not, the top of the truffle will be slightly exposed since it was the side that was stuck to the fork. Drizzle some melted chocolate over the top and smooth it over.
Everyone loved these. I even had someone ask my husband if they could "order" some from me! I will definitely be making them again in the near future.
These aren't really cookies, but they do make wonderful additions to any holiday tins, so I decided to submit these for the "Eat Christmas Cookies" blog event, hosted by Susan of Food Blogga. Click on the logo below to visit her blog and see all the other wonderful cookies being submitted!
Cookie Dough Truffles
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 (I omitted these)
1-1/2 lbs semi-sweet chocolate candy coating, chopped (I used the same chocolate recipe for these as I did the chocolate covered pretzels)
In a mixing bowl, 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. (I found the dough too sticky using the recipe as written. Don't use the whole can of condensed milk. Use 12 ounces (all but 1/4 cup), then add in 1/3 cup confectioner's sugar.)
Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies. (I drizzled white chocolate over mine - approx. 1/2 cup chips with 1/2 tsp shortening.) Store in the refrigerator.