Who doesn’t love cookie dough? I don’t know of many people! My sister and I have been known to buy the prepared cookie dough at the grocery store and eat all of it before the cookies make it to the oven. So in reality, what is the point of baking cookie dough? Paula Deen, not surprisingly, agrees with me and created the recipe for Cookie Dough Truffles.
I first tried this recipe about a year ago and have been making them as gifts ever since. People can’t seem to get enough! The easy no-bake recipe will win you praise you can’t imagine!
First, mix the softened butter (best to leave out overnight so that it comes to room temperature) with the brown sugar until creamy with an electric mixer. Mix in the vanilla. Once creamy, add the flour. Now for the ingredient that makes these truffles so yummy, sweetened condensed milk!
The recipe then calls for mixing in chocolate morsels and pecans, but with so many people allergic to nuts, I left out the pecans. Make sure to line a baking sheet with wax paper and roll out the dough into balls. I used a 1-inch ice cream scooper so that all the truffles would be uniform in size. Once rolled, place into the refrigerator to chill.
Using a double boiler (simmering water in a pan with a glass bowl on top) melt the chocolate coating. Use two forks to dip cookie dough into the chocolate. This step is kind of messy, but fun!
Place back onto the wax paper and into the refrigerator to chill for a final go around. Once set, the cookie dough truffles should look like this.
Granted they aren’t the most beautiful of candies, but the point is that they are supposed to look homemade. As I mentioned before, they work great in little goodie bags for takeaways from any event. I gave them to guests after Easter Supper to take home. A great way for party goers to really feel appreciated!
I hope your mouths are watering and that you are enticed to make these for yourself. Or just give me a call! For further video instruction visit http://www.foodnetwork.com/videos/cookie-dough-truffles/45548.html
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels
- 1 cup finely chopped pecans
- 1 1/2 lbs. chocolate bark candy coating, melted