Ok, these truffles are for the cookie dough lovers out there! My husband and I are big cookie dough fans. I usually roll about half of the dough from cookie recipes into balls and freeze them. Then I can throw the cookie dough balls onto a cookie sheet and bake later for a quick and warm treat. But those cookie dough balls slowly and steadily disappear, often before I even get to bake any of them. Suspicious. Now the Center for Disease Control has recommended against eating raw eggs due to risk of salmonella infection (click here for the CDC recommendations). Since I work as a physician assistant, I shouldn’t admit that this has never stopped my eating the cookie dough anyway. :) Still, when a friend from high school, Lisa Olds Smith, posted a link to a safe-to-eat cookie dough recipe… my interest was peaked. I tried it… and her recipe has the consistency and taste of authentic chocolate chip cookie dough. Now dip these dough balls in chocolate and call them truffles? Amazing! We couldn’t stop eating them at our house. I noticed along the way that there was another safe-to-eat raw cookie dough recipe out there that used sweetened condensed milk. I wanted to be able to tell you which was best… so I made them both! I did NOT like the one with sweetened condensed milk. It tasted like, well, sweetened condensed milk… not like real cookie dough. I ended up throwing that batch away. It just didn’t compare to this recipe. So to my fellow cookie dough lovers… enjoy!
Cookie Dough Truffles
Submitted by Mindy ~ The Sisters Cafe
1 cup butter
2 cups flour
1 teaspoon baking soda
3/4 cup brown sugar
1 small (~3.5oz) box instant vanilla pudding
1/4 cup milk
1 Tablespoon vanilla
2 cups mini chocolate chips (or you can chop up regular chips like I did)
Chocolate for dipping (I like guittard chocolate chips – milk and white)
In a large bowl, cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add in baking soda and flour, 1/2 cup at a time until combined. Stir in chocolate chips. Shape dough into one inch balls and place on silpat or wax paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. Melt the dipping chocolate in a double boiler or in the microwave (2-3 minutes at 50% power, then stir until bowl is no longer warm. Continue at 30 second intervals until all the chocolate is melted). Dip the cookie dough balls in the chocolate allowing excess to drip off. Place on waxed paper or silpat and refrigerate until firm – about 15 minutes. If desired drizzle with white chocolate or remaining chocolate.
Recipe Source: Lisa’s Recipe Cards