After I decided on the red velvet truffles I wanted to make a second option, and thought a combo of cookie dough and chocolate sounded pretty good. People didn't know which one was their favorite, they were both delicious.
Note: These were VERY messy and VERY hard to shape. I don't know how the Taste of Home people got them in perfect little balls. Mine were more like mounds...they were sticky and hard to shape so to save my sanity I just kind of piled them on the wax paper =)
Cookie Dough Truffles
From Taste of Home
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
18 oz. chocolate chips (dark, milk, semi-sweet...your choice)
3 tablespoons shortening
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips. Shape into 1-in. balls (or little monds like I did!); place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
Note: These were VERY messy and VERY hard to shape. I don't know how the Taste of Home people got them in perfect little balls. Mine were more like mounds...they were sticky and hard to shape so to save my sanity I just kind of piled them on the wax paper =)
Cookie Dough Truffles
From Taste of Home
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
18 oz. chocolate chips (dark, milk, semi-sweet...your choice)
3 tablespoons shortening
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips. Shape into 1-in. balls (or little monds like I did!); place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
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