I never got salmonella, but that is still no reason to eat raw eggs regularly, which is why, when I found this eggless cookie dough recipe, I was very excited. Actually, I was psyched, but I repressed the recipe because of lent.
Yesterday was the perfect night to make them. It was a double birthday night, so what better than a batch of cookie dough truffles to remind us of the joys of childhood (yes, I am still hung up on the fact that I am an adult now). Anyways, the recipe is easy to make, but the hard part is dipping the truffles in the chocolate. It is a messy process, so be prepared to get chocolate all over the place. Make sure you have space in your freezer to stick the truffles in for cooling; and be prepared to enjoy a delicious bite-size dessert.
Chocolate Chip Cookie Dough Truffles (adapted from Recipe Girl)
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 14 oz sweetened condensed milk
- 2 cups all purpose flour
- 3/4 cup mini chocolate chips
- 12 oz. semi-sweet chocolate, for melting
- Line two baking sheets with waxed paper.
- In a large bowl, beat sugar and butter until creamed. Add vanilla and mix well. Slowly beat in flower, one cup at a time, making sure to combine completely. Add condensed milk and beat until dough forms.
- Stir in mini chocolate chips. Cover dough and chill for at least one hour in refrigerator.
- Roll dough into 1-inch balls and place on baking sheets. Chill in refrigerator. Meanwhile, melt chocolate in pot over hot water or in the microwave (in 30-second intervals), stirring occasionally.
- Dip cookie dough balls in chocolate and place on lined baking sheet. Chill truffles in freezer until hardened and ready to serve.