Cookie Dough Truffles - Best treat ever!

I have always loved truffles. Ever since I learned there was a chocolate kind of truffle instead of a mushroom dug up by pigs/dogs, I have been hooked. I have also always been a fan of cookie dough, and this runs in my family (my dad used to eat about as much dough as was baked for his famous chocolate chip cookies). When I saw a recipe for eggless cookie dough truffles on Annie's Eats, I knew that I was going to have to make them. I have actually made these twice in the last month. Once was for the co-workers at my office and the bike shops, and the second time was for my dad & my grad (nephew - high school). This was the first time ever that my office ate the same amount of treats as the bike shop. Granted we have three times as many employees working, but we are a little more health conscious and a lot more sedentary than those guys. One of the guys at the shop told the husband "Your wife made heaven!" after trying these, and my nephew declared these "The very best thing (I've) ever made, ever." So I would recommend these to just about anyone. I highly recommend a double boiler set up for dipping the balls, as it melts the chocolate so much smoother than microwaving, without any guesswork. They taste best when just out of the fridge, even though they are counter safe if you need to have them out at a party for a while. These will probably become a staple treat that I will bring to potlucks, etc.


Cookie Dough Truffles (from Annie's Eats)
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
I added 1/2 tsp kosher salt
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped (I used Almond Bark)
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, salt, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls (about an hour or so, overnight is too long!).

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours. (this step might not be 100% necessary if you are time or freezer space crunched)

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. I found that shaking the candy gently off the fork rather than rolling helped to avoid the tell tale fork marks. Once all the truffles have been dipped, store them in the refrigerator until ready to serve. Makes 40-60 truffles depending on the size of the balls.