Oh My Gosh! I have to share with you the most awesome truffle recipe I found! I have made my fair share of candies and chocolates over the years and these ones are seriously freakin' good! You will crap your pants, no joke, they are so good! I was flip-flop blog-hopping one day and came across a recipe for these Chocolate Chip Cookie Dough Truffles from Taste of Home by way of Candi over at Family, Stamping and FOOD, holy cats am I glad I found her blog! I am making loads of them for Valentine's gifts for our family, friends and neighbors and I thought I should share the wealth so you too could also have a super easy recipe for some Valentine's sweets to give to your loved ones! Yeah, I'm cool like that!
This recipe rocks for two main reasons (although I'm sure I could write out about 20 more if the possibility existed that I thought you might actually want to read them all!)
Reason Number One, these truffles are smooth and decadent and taste just like cookie dough...who loves themselves some chocolate chip cookie dough ice cream, holla!
Reason Number Two, this is a recipe for chocolate chip cookie dough that doesn't require eggs so you can literally eat the dough as soon as you are done mixing, YUM! If you're like me and totally freak about salmonella in raw eggs than this recipe is just for you...and ME! I totally miss eating raw cookie dough and now all I can say is 'I'm back baby!'...WooHoo!
So have I convinced you of this recipe's awesome-ness yet? Need I say any more!?!
Ok then, on with the recipe..so good I tell you! Try them and then try not to eat them all!
Chocolate Chip Cookie Dough Truffles (makes about 5 1/2 dozen)
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 14 oz can sweetened condensed milk
1/2 cup miniature chocolate chips
1 bar chocolate candy coating
Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.
In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. TRY to store in the refrigerator and TRY not to eat them all before your kids wake up from their nap, it's a challenge I'm not gonna lie!
Dip, Dip and Dip!
Tick, tock, tick, tock...time to dry the chocolate.
This is the hardest part of the whole recipe, pinky swear!
Oh yes, my favorite part...testing the goods!