This is something I used to make all the time that Martin complained was too rich. Sometimes, I add peppermint extract to the dough if I plan to give it out around Christmas. The recipe was given to me by a friend and I am always losing it only to re-find it, so here is hoping I will never have to re-find it again. 🙂
It is basically chocolate-covered cookie dough balls. What usually worries people is the presence of egg; however, this recipe solves that by using egg substitute and keeping the balls refrigerated. I might make this for Michelle’s potluck, though I am eager to test out the lemon meringue recipe.
Cookie Dough Truffles
* from A Southern Living
½ cup butter, softened
½ cup firmly packed brown sugar
¼ cup sugar
¼ cup thawed egg substitute
1 tsp. vanilla extract
1-¼ cup flour
1 cup miniature semisweet chocolate chips
¾ cup chopped pecans or walnuts (optional)
1 pkg. semisweet chocolate chips
1-½ tbsp. shortening
Preparation: Prepare cookie tray and make room in freezer.
1/ Beat butter on medium speed until creamy. Gradually add sugar.
2/ Add egg substitute and vanilla, beating well.
3/ Add flour and beat well.
4/ Stir in mini chocolate chips and pecans.
5/ Cover and chill for 30 minutes.
6/ Remove from refrigerator and shape into 1” balls. Cover and freeze balls until *extremely* firm.
7/ Melt chocolate chips and shortening together, stirring until well combined.
8/ Quickly dip cookie dough balls into chocolate, coating completely.
9/ Place on wax paper to harden.
10/ Store truffles in a refrigerated place for up to 2 – 3 days.
Servings: 4-½ dozen