Chocolate Chip Cookie Dough Truffles

I chose to do this recipe because I was hoping it was one that some of you might try and write about. Most people love a little chocolate chip cookie dough and so these are a perfect little treat. The chocolate covering just kicks it up a notch. The dough, of course, is made with no eggs so you don't have to worry about getting sick. Try them out. They are easy, fun and so so yummy.





After mixing the dough together, just roll them into little balls about the size of two bites. Put them onto wax paper. After you get them all rolled, put them in the freezer for 30 minutes. I left mine a little longer but you don't want them to be frozen all the way.









I used the Wilton melts because they are so easy to use and taste really good. You can use any kind of chocolate or almond bark.














Use a skewer or toothpicks to dip the balls with. I also tried a fork but the toothpicks were my favorite. Make sure you stab them in far enough to hold the ball and not let it fall into the chocolate. I also tapped it a little to get some of the excess chocolate off. (I know, I know! What the heck was I thinking to take off the excess?)








You can leave them plain or add sprinkles to dress them up. You could add nuts or coconut too. The problem is that because the dough is frozen the chocolate sets really fast so you have to sprinkle them immediately.







I love cookie dough and I love chocolate. This is a wonderful little treat that is easy to make and just makes me SMILE! Best of all, you don't have to worry about those pesky raw eggs. LOVE IT! Enjoy:)



Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).