Cookie Dough Truffles
Recipe adapted from DragonFly Designs. I made a few tweaks to suit my taste.
Next time I won’t pour the whole bottle of vanilla into the bowl… oops.
If you’ve ever wanted to eat raw cookie dough safely, these truffles let you enjoy the flavor without the worry.
Cookie Dough Truffles
(Printable recipe available from the original author)
Ingredients:
1/2 cup margarine (softened)
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 (14 oz) can sweetened condensed milk
1/2 cup chopped Andes mints (or other mint candies), optional
1 bag melting chocolate or chocolate chips for coating
Pinch of salt (optional, to taste)
Directions:
1. In a large bowl, cream together the softened margarine and packed brown sugar until smooth and light.
2. Add the vanilla, then gradually mix in the flour until combined. Stir in the sweetened condensed milk a little at a time until the mixture forms a pliable dough. Add a pinch of salt if desired.
3. Fold in the chopped Andes mints, if using, so they are evenly distributed throughout the dough.
4. Chill the dough in the refrigerator for about an hour to firm up, which makes shaping easier.
5. Once chilled, scoop or roll the dough into small, bite-sized balls and place them on a lined baking sheet.
6. Melt the coating chocolate in a double boiler or in short bursts in the microwave, stirring frequently to prevent burning. Dip each dough ball into the melted chocolate, fully coating it, then return to the lined sheet.
7. Refrigerate the coated truffles for 1–2 hours, until the chocolate is set. Store in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage.
Enjoy these safe-to-eat cookie dough truffles as a sweet treat or a homemade gift. Experiment with different mix-ins—chocolate chips, nuts, or flavored candies—to customize the flavor.