I wanted to make these truffles back at Christmas time, but simply did not have a chance to. So I decided Valentine’s Day would be the next best occasion. With these you get the best part of making cookies, dipped in chocolate, it doesn’t get much better! I brought most of the truffles into work and they were gone in no time.
Cookie Dough Truffles
- 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
- 3/4 cup semisweet mini chocolate morsels
- 3/4 cup finely chopped pecans
- 1 1/2 pounds chocolate bark candy coating, melted
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 chocolate morsels and pecans, mixing well. Chill for at least 1 hour. Using a small cookie scoop, shape dough into 1-inch balls. Place on waxed paper; chill 2 hours.
Melt chocolate bark candy coating 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.
Source: Adapted from Foodnetwork.com.
See this post for some tips on making truffles.
This time last year: Sugar Cookies.