Cookie Dough Truffles!

Have you ever come home from a long day at work, every part of you aches, the thought of making dinner makes you cringe and all you want to do is sit on the couch, with a tub of ice cream, and watch watch episode after episode of Buffy until the day starts to fade away?

Oh good, it is nice to know I am not the only one.

And let me tell you, a big bowl of vanilla ice cream, topped with one of these little morsels totally makes your day fade into something delightful and yummy and those aches and pains just disappear.  

Now, have you ever had one of those days where you wear your pearls while doing the dishes?  When you can’t get enough of cleaning because you know, deep down you know,  that you are just like Bree Van de Kamp and can make housekeeping seem effortless, and when people come over you will greet them at the door with the perfect smile and tray full of truffles, ever had one of those days?

Please say yes!  I mean, I really LIKE wearing my pearls while doing the dishes, it makes me feel pretty.  If you haven’t tried it, you should, you’ll see I am right.

Anyway, if you are having one of those days, tray up these bad boys, greet people with a smile and a beverage and never let on how easy they really are!

These yummy little truffles are no-bake and have no eggs so that you don’t have to worry about the danger of leaving them out for guests!  Oh, and I fully recommend pairing these with a Mocha Martini!

For the Cookie Dough:

2 sticks unsalted butter, room temp.
1 cup light brown sugar, packed
1 can sweetened condensed milk
2 cups plus 2 Tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
2 cups chocolate chips

For the Chocolate Coating

1 bag chocolate chips
1 tablespoon vegetable shortening

1 bag white chocolate chips

For the Mocha Martini

1 Measure Disaronno Amaretto
1 measure Creme De Cacao
1 measure Milk
1 measure Cream
Shake with ice and serve.

Combine butter and sugar in bowl of mixer, beat until fluffy.  Add the flour and condensed milk alternately until all is combined, add salt and vanilla.  Stir in Chocolate chips with wooden spoon.

When all the ingredients are combined cover and refrigerate for 30 min to a hour.

Remove the dough from the fridge and spoon 1 1/2 inch balls onto a clean smooth surface.

Melt the chocolate chips with the shortening in a double boiler, or in a bowl set over simmering water.  When fully melted and combined remove bowl and drop cookie dough in, turn to coat and remove to a cooling rack, let drip dry.  This coating can be used to drizzle over the white chocolate coated truffles.

Melt the white chocolate in a double boiler (no shortening is needed for white chocolate), or in a bowl set over simmering water.  When fully melted and combined remove bowl and drop cookie dough in, turn to coat and remove to a cooling rack, let drip dry.  This coating can be used to drizzle over the chocolate coated truffles.

They look super cute in little mini cupcake papers, maybe something lacy and doily-like if you can find it!  Now go impress, or settle in with your ice cream, whatever suits you best today!

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