Cookie Dough Truffles

I had a craving for cookie dough.

Not cookies, just dough.

This was the kind of craving that I couldn’t control. So I decided I had to make some cookie dough! I was just going to go from my recipe and wing it a little, but then I remembered about this that I had seen a while back.

By the way, I love Pinterest – if you haven’t noticed. If you’re not part of Pinterest yet and you want another form of internet addiction, then you should sign up! Pinterest is basically a virtual idea board that you can share with everyone. You collect pictures of things or ideas you like by “pinning” them to separate pin boards.

Anyway, back to cookie dough. The recipe I had pinned for cookie dough truffles was safe to eat raw because it does not contain eggs. I decided it was best to go that route. Here is the recipe I used, adapted from eat.drink.smile.

Cookie Dough Truffles

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar

2 tsp vanilla
scant 1/3 cup milk (little less than 1/3 cup)

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda

1 cup semi-sweet chocolate chips (I used reg size but mini would work!)

More chocolate for dipping (optional)

Directions:

1. Beat together butter and sugars until combined.

2. Add vanilla and milk and beat, scraping and cleaning beaters/paddle a couple times.

3. Mix together flour, salt, and baking soda, then slowly add to wet mixture until completely combined.

4. With a wooden spoon or spatula, stir in the chocolate chips.

If you are only making this to eat the dough, you can begin at any time.

5. Chill dough for about an hour.

6. Roll about 1″ sized cookie dough balls, and set on wax-paper lined cookie sheet about an inch or two apart. Put the whole pan in the freezer for 30 minutes.

7. When the cookie dough balls are ready to go, melt chocolate chips with a little bit of vegetable oil in 30 second intervals until it can be stirred smooth.

8. Dunk a cookie dough ball into the chocolate and roll it around until it’s fully coated. Lift the ball out with a fork and tap on the edge of the bowl until all the loose chocolate drips off. Scrape the ball off of the fork and back onto the pan.