Cookie Dough Truffles

Cookie dough - appearing now everywhere either crumbled, as medallions or in chunks, from the frozen yogurt topping bar to the snack shop at the pool - gets glammed up for the holidays in the form of a truffle.  Importantly, this recipe contains no eggs.  We've all heard the warnings about raw eggs and just this month  of ready-to-bake commercial pre-packaged cookie dough being ready to bake, not ready to eat.  If you're one who still just can't resist raw dough, perhaps this simple recipe will be not only a safer but even more decadent treat, made of course, with basic ingredients from the SimplyCooking® Pantry.

cookie dough truffles

1/2 cup butter, room temperature
3/4 cup brown sugar
2 cups APflour
1/2 cup whole milk
1/4 cup powdered sugar
1 Tbsp. vanilla extract
pinch of salt
10 oz. dark chocolate chips
1 tsp. butter

With an electric stand or hand mixer, cream the butter and brown sugar.  Beat 2 minutes.  Add the flour, milk, powdered sugar, vanilla and salt.  Beat well.  Cover the bowl with plastic wrap and chill 1 hour.

Select serving trays or baking sheets that fit in your freezer and line with waxed paper.  Pans with sides that can stack, like cake pans or brownie pans work well if your freezer is narrow (or full).  Roll the chilled dough into 1 inch balls and place on the lined pans.  Freeze for 1 hour.

Place the chocolate and 1 tsp. butter in a pan or bowl set over a pot with 1" of barely simmering water.  (Don't let the upper pan touch the water.)  Stir as the chocolate melts, making sure the steam does not get too hot and scorch the chocolate.  The chocolate should be smooth and glossy.  Remove both pans from the heat.  Using a small tongs, dip  each ball in the chocolate and return to the lined tray.  Place in the freezer until well chilled.  Store in the refrigerator or freezer.  These are delicious served frozen.