Friday, Kristal over at Knit1Kids4 posted this delicious recipe. She made a few suggestions for the recipe so I thought I would try them out for her. This sounded like a dessert that everyone at church would enjoy. Since I needed to make a dessert for Sunday night (We have a fellowship dinner after the evening service every Sunday.), I thought I would try it out. That would cover one of her suggestions: Having people to share them with so you don’t eat too many!
Oh by the way, there are no raw eggs in this recipe for those of you who may be concerned but still have a great cookie dough flavor and consistency!
Cookie Dough Truffles
(from Taste of Home Cooking Show)
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1-1/2 pounds dark chocolate candy coating
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape in to 1 in balls; place on waxed paper lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave safe bowl, melt the candy coating; stir until smooth. Dip the balls in coating, allowing excess to drip off; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator. Recipe states it makes 33… I think it made more than that. Or they multiple when I’m not looking!
Note: My Mom (Kristal’s mom) melts chocolate differently. She turns her oven onto 200. Once it gets hot she TURNS THE OVEN OFF. Then place your chocolate pieces in a pie dish in the oven till shiny. Less chance of your chocolate seizing if you do it this way.
Amy’s Notes: I used two bags of Hershey’s Special Dark Chocolate chips to dip my truffles. I put them in a microwave safe bowl and melted them slowly. Also, I added a little canola oil gradually between intervals as I stirred to get a good dipping consistency. I used 1 cup of mini chocolate chips instead of 1/2 cup (Kristal’s 2nd suggestion) and I omitted the nuts due to a family at church who has nut allergies.
Updated Notes: Here are a few tips that I have discovered from making the truffles.
1. You might need to keep your hands lightly floured in order to roll the dough into balls.
2. Keep one tray of rolled dough in the refrigerator while you dip your first tray. This keeps them hard so they are not too soft for dipping.
3. You can use a bag of Special Dark chocolate chips or any other chips and butter for dipping the balls. For every ounce of chocolate chips, add one tablespoon of butter while melting. (Ex. one 12 oz. bag of chips with 12 TBSP of butter)
These look and taste incredible. Thanks Kristal for sharing this recipe. I always love to see what chocolate recipe you have for us on Fridays.
I think this is a great way to start your Monday….Chocolate :)