Recipe: Chocolate Chip Cookie Dough Truffles

Ok, I admit it. I am weird. I do NOT like chocolate chip cookie dough. Never have. I love chocolate chip cookies, but the unbaked dough is gross. But, that being said, I'm in the minority in this household, so I had my 3 guys begging me to make these after they spotted the recipe on Pinterest. 

I think everyone knows the warnings about eating raw cookie dough, because of the uncooked eggs. Fortunately, these use sweetened condensed milk as a liquid replacement for the eggs, but they DO contain uncooked *flour* which has recently become a bit of an issue, too. So eat at your own risk, cookie dough lovers.

Cookie Dough Truffles
Recipe from CakesCottage

Ingredients:
½ cup (1 sticks) butter, room temperature
¾ cup packed brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup semi-sweet chocolate chips
½ cup finely chopped walnuts or pecans*
1 pound dark chocolate candy coating**
*My family doesn't like nuts in their chocolate chip cookies, so I just upped the amount of chips to 3/4 cup
** I use the pound-plus bars from Trader Joes or the Ghiradelli chocolate wafers available at my local grocery store. 

Instructions:

1. In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
2. Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
3. Stir in chocolate chips and walnuts. (You can sub more chocolate chips for the nuts)
4. Cover with plastic wrap and refrigerate for approx 1 hour, or until firm enough to handle.
5. Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand (I use a melon baller to keep the size consistent.)
6. Place on paper-lined baking sheets. Loosely cover and refrigerate for about 20 minutes or until firm again.
7. In a bowl, melt dark chocolate candy coating either by placing atop barely simmering water as a double boiler or by microwaving according to package directions. I got tired of dipping truffles about halfway through, so you might consider doing this in batches, depending on how much time you have.
8. Dip the cookie dough balls into the chocolate and place on parchment paper. I use a fork to dip and gently shake the excess off before placing on the parchment.
9. Let the truffles sit until hard, about 15 minutes.
10. Once set, remelt remaining candy coating.
11. Carefully drizzle chocolate over truffles either by using a ziplock baggie with a tip snipped off or by dipping a fork and gently shaking it about 2 inches above the truffles. As you can see by the fancy picture, I didn't bother with that part this time. They still tasted fine according to the boys.
12. Store in the refrigerator and serve cold. These can also be frozen for longer storage.

Recipes: Quick Holiday Goodies

If you need a quick hostess gift or addition to your holiday cookie tray, here are three super easy recipes that have always produced great results for me.


Candy Cane Hearts
Mini candy canes
white candy coating (sometimes called Almond Bark)

For each heart, you will need 2 mini candy canes. I crush the inevitable broken ones in a plastic bag using a rolling pin to sprinkle later. Melt candy coating according to package directions. If it's too thick to pour, try adding a tiny bit of vegetable oil until you get the right consistency.

Line a work surface with waxed paper. Arrange two candy canes into a heart shape. Fill with melted candy coating. Immediately sprinkle with crushed candy canes. Cool, then carefully peel from the paper.

Recipe: Cashew Brittle

I'd never made brittle before, so this was an experiment for me. It turned out, especially with the helpful high altitude directions. I'm not a huge cashew fan, but had received some as a gift. They're pretty good in this! If cashews aren't your thing either, you can substitute unsalted, raw Spanish peanuts.

This is from Betty Crocker Cookies and Bars November 2005.




Ingredients:
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
2 1/2 cups (12 oz) cashew halves

Heat oven to 200 degrees F. Grease two 15x 12 inch cookie sheets with butter; keep warm in oven. (Keeping sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside (I didn't bother with this and had no problems with sticking.)