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Every year Kayla and I try to add a new recipe to annual our Christmas Tins. These are so yummy- I mean, seriously, who doesn’t love to eat cookie dough while they are making chocolate chip cookies. Since these don’t have egg in the dough, it makes it safer to eat the unbaked dough. I didn’t want to make the dough overly sweet since we would be dipping them in chocolate coating, too, so I didn’t pack my brown sugar when measuring. I think it was a good call to cut back on the sugar… Kayla and I both thought these truffles were super! I’ll have to wait to see how our family and friends like these before I decide it they will be a “keeper” for our annual Christmas tins…but I would definitely make these again for a treat!
Pictured in the Christmas Tin below- clockwise from top: Red Stripes- Ranger PB Balls, White Stripes- Chocolate Covered Cherries, Green Stripes- Peanut Butter Balls, Cherry Mash, and Red and Green Stripes- Cookie Dough Truffles.
Chocolate Chip Cookie Dough Truffles
Ingredients
- ½ cup butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 Tbsp milk
- ½ tsp vanilla
- 1¼ cup all-purpose flour
- ½ tsp salt
- ½ cup mini chocolate chips
- 12 ounce chocolate candy melts
Instructions
- Cream together 1/2 cup butter, 1/4 cup granulated sugar, 1/2 cup brown sugar, 2 T milk, and 1/2 tsp vanilla.
- Add 1 1/4 cup flour and 1/2 tsp salt- stir until well combined.
- Stir in 1/2 cup mini chocolate chips.
- Pinch off small pieces of dough, and roll it into 1 inch or smaller balls.
- Refrigerate (or freeze) dough balls for about 30 minutes- 1 hour to firm them up.
- Melt Candy Melts in a double boiler over low heat. Using dipping tools (or toothpick), dip each cookie dough ball in chocolate and place on waxed paper lined baking sheets. After the chocolate coating sets, decorate with colored candy melts. We found that the disposable plastic candy melt bags work perfect for this. We used to use plastic squeeze bottles, but the bags are so much easier!
- Store in covered container in the refrigerator.
