Tuesday, February 16, 2010
There are a few things that don't stand a chance of making it long in our house. Cheese is probably top on the list. Pepperoni slices for Jack...he's somewhat addicted. Kraft Singles, which totally make me shudder, but Brian and Jack love them. But cookie dough? Puh-lease. Lasts maybe a day.
You know those packages of the ready to bake cookie dough that's in squares and you can just break it off the big rectangle and bake them off. Those never see the inside of the oven. Ever. The best I've had so far have been sugar cookies with cinnamon chunks in them. I have never seen them again, which is probably a good thing. Also, Brian's favorite ice cream is Cookie Dough, so I usually end up stealing a "cookie dough bite" from his ice cream when he's not looking.
Don't judge, you know you do it too.
These truffles have been on my list to make for a long time, so I figured that Valentine's Day would be a good excuse to make them. And oh my, were they worth the wait. Thankfully they're rich enough to just eat one and be satisfied. Otherwise, I'd be in big trouble.
Cookie Dough Truffles
Adapted from Paula's Best Dishes
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
2 bags semi-sweet chocolate chips
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add mini chocolate morsels, mixing well. Place in refrigerator for about 30 minutes to an hour. Shape into 1-inch balls. Place on waxed paper; chill in freezer 2 hours.
Melt semi-sweet chocolate chips in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.