Baking Without Baking?

While I was home over break, My Mom gave me a great recipe for Chocolate Cookie Dough Truffles. This recipe was a lifesaver because it requires no actual baking in an oven. Over my break, I was supposed to make a dessert to bring to a friends house, but our oven conveniently decided to stop working just in time.

If you are someone who always eats half the batter of chocolate chip cookie dough before you even bake the actual cookies, these are for you. The ingredients are pretty much the same as regular chocolate chip cookies, which makes them easy to make. However, they do not contain egg so that they are safe to eat unbaked.

I would recommend that once the dough is made, that you let them chill until they are very firm so that they are easier to mold into balls. Another tip for rolling the balls is to put flour on your fingers so that they do not stick as much.

One thing that I noticed with the chocolate coating is that it was a little too thick. To fix this, I added a little Crisco to smooth out the chocolate a little. I would definitely let the chocolate drip off before placing it down on the waxed paper. As much as I love chocolate, it was still a little too much in ratio with the dough balls. But, even with the extra chocolate, these were definitely a hit with my friends and family. This is a simple, but delicious recipe that I will definitely be making again!

Here is the recipe:

Cookie Dough Truffles

Ingredients

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

1/2 cup chopped walnuts

1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

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 and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.