Chocolate Chip Cookie Dough Truffles

Wednesday, December 14, 2011

I recently helped prepare the desserts for a baby shower.  I am a huge fan of bite-sized desserts for these sort of occasions -- there is just nothing cuter!  I also figured they would be a crowd-pleaser, seeing as I have never met anyone who doesn't love raw cookie dough.  Come on, you know you love it.  These truffles allow for cookie dough consumption without the danger of raw eggs.

I found these "Elegant Cocoa Pearls" at Trader Joe's recently and thought they would be perfect to top off these small bites.

Chocolate Chip Cookie Dough Truffles
Source:  Mag-Pie's and More, originally adapted from A Whisk and a Prayer

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
8 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups old-fashioned oats
1 1/4 cups semi-sweet chocolate chips
2 cups white chocolate candy melts OR almond bark, for coating

In a large bowl, beat butter, sugars, milk and vanilla extract until well blended. In a medium bowl combine flour, salt and cinnamon. Add dry ingredients to butter mixture, stirring just until combined.

Fold in rolled oats and chocolate chips until well blended.  Cover and freeze for at least a half hour (or refrigerate for up to a day).

Line a baking sheet with parchment paper.  Melt chocolate melts in microwave as instructed OR in a double boiler over low heat (simmering water) until melted, stirring constantly.

Working quickly, carefully spoon chocolate over truffles to coat. Using a small spoon, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray.

Sprinkle each truffle with sprinkles, toasted coconut, chopped white chocolate -- whatever you want!  Refrigerate or freeze until hardened (about one hour). Can be stored in a covered container in refrigerator or freezer.


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