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

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