Saturday, February 26, 2011

recipe: cookie dough truffles

These are amazing. I made some for my small group girls at church and then for work the next day. Oh my. And they're super easy. It doesn't get any better than that. The only thing I would point out is that I thought they tasted better after setting for a day (the ones I took to work didn't all get eaten so we munched on them the next day as well). The cookie dough isn't quite as gooey - it's more the consistency of what you find in the stores. But it's amazing either way. Click here for the link to Allison Lewis' site.

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon baking powder
1 (14 ounce) can fat-free sweetened condensed milk
3/4 to 1 cup mini semi-sweet chocolate chips
1 (14 ounce) package dark chocolate candy coating

"Beat the butter and sugar in an electric mixer until fluffy. Add in the vanilla, mixing well. Alternating, add the flour mixture followed by the condensed milk, beating well in between each addition. Stir in chocolate chips. Scoop 1 tablespoon balls and place on wax paper-lined baking sheets. Refrigerate for at least 2 hours or until firm. In the palms of your hands, roll them into balls. Place back in refrigerator or freezer for at least 30 minutes. Melt chocolate according to package directions using a double boiler or microwave. Let cool. Using forks or a dipping tool, dip cookie balls in candy coating to cover. Place on a wax paper-lined baking sheet and chill until set. Store in an airtight container in the refrigerator for up to one week."

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