Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles – Kids of all ages love to eat raw cookie dough, don’t they?  I admit, I always sneak a taste when making cookies for my kids, too.  There’s always concern about eating products with raw eggs, even though the risk is extremely low.  There aren’t any eggs in these cookie dough truffles, so you can enjoy them without worrying.

This year, in place of cookies, we left these truffles out for Santa with a cup of eggnog for his Christmas Eve treat.  I have it on good authority that he really enjoyed our thoughtfulness and not a crumb was left on the plate.

Adapted from BHG Chocolate Chip Cookie Dough Truffles

Ingredients you’ll need:
1/2 cup butter, softened [1 stick]
1/2 cup brown sugar, packed
2 tsp pure vanilla extract
1 1/4 cup all-purpose flour
1/4 tsp salt
1 cup mini semi-sweet chocolate chips
Coating:
1 [11] oz package milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbsp solid vegetable shortening

Directions: 
Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy. Add the all-purpose flour 1/4 cup at a time mixing just until combined.  Mix-in the mini chocolate chips by hand.  Line a cookie sheet with wax paper.  Roll the cookie dough into 1-inch balls and place on the cookie sheet. Place into the freezer for 30 minutes or until firm.

To make the coating, in a microwave safe bowl melt together the milk chocolate chips, semi-sweet chocolate chips and vegetable shortening.  Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.   Dip the truffles into the chocolate using 2 forks letting the excess drip off.  Place back onto the wax paper lined cookie sheet.  Drizzle the tops with the remaining chocolate. Chill until set. Yield: 22-24 truffles [yield may vary]

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Chocolate Chip Cookie Dough Truffles

Servings 22 -24 Truffles

Author Melissa Sperka

Ingredients

• 1/2 cup butter softened [1 stick]
• 1/2 cup brown sugar packed
• 2 tsp pure vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 cup mini semi-sweet chocolate chips
• Coating:
• 1 [11] oz package milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 2 Tbsp solid vegetable shortening

Instructions

1. Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy.
2. Add the all-purpose flour 1/4 cup at a time mixing just until combined.
3. Mix-in the mini chocolate chips by hand.
4. Line a cookie sheet with wax paper. Roll the cookie dough into 1-inch balls and place on the cookie sheet. Place into the freezer for 30 minutes or until firm.
5. To make the coating,
6. in a microwave safe bowl melt together the milk chocolate chips, semi-sweet chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
7. Dip the truffles into the chocolate using 2 forks letting the excess drip off. Place back onto the wax paper lined cookie sheet. Drizzle the tops with the remaining chocolate. Chill until set.