I feel like all I’ve done this weekend is eat, eat, EAT. On Friday we stuffed ourselves with hummus and pita at Ali Baba (Jack LOVED it), then Saturday night I attended a Girls’ Night In with friends- complete with popcorn, candy and tons of snacks & desserts, and this morning we met my parents at Blue Mesa for brunch.
For the girls’ night, I was debating between bringing buffalo chicken dip and cookie dough truffles. Guess what won?
I made these a couple years ago and for some reason (pregnancy?) had been craving them lately. They’re kind of perfect because it’s like eating spoonfuls of cookie dough without having to worry about annoying little things like salmonella.
The original recipe can be found here. I altered it just a little by adding salt, using reduced fat sweetened condensed milk (or Eagle Brand, as it’s called here in TX), semi-sweet mini chocolate chips instead of regular milk chocolate, and chocolate-flavored almond bark for the coating.
Chocolate Chip Cookie Dough Truffles
Adapted from How Sweet It Is
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups flour
- 14 oz can reduced-fat sweetened condensed milk
- 1 cup semi-sweet mini chocolate chips
- 20 oz package of chocolate almond bark (to coat)
1. Using an electric mixer, cream butter and sugar until creamy. Let the mixer run longer than you normally would- this helps “melt” the sugar so your filling isn’t gritty.
2. Add vanilla, salt, and flour to the butter/sugar mixture, and mix until combined. Pour in sweetened condensed milk. Once milk is incorporated, add chocolate chips and mix until evenly combined.
3. Place cookie dough mixture in fridge to chill for 30 minutes.
4. Scoop out dough (I used a cookie dough scoop) and roll into 1 inch balls. Place onto wax paper-lined baking sheet. Once all dough has been rolled, place cookie dough balls in fridge for at least an hour to chill.
5. Melt chocolate almond bark in a bowl according to package directions. Remove dough balls from fridge. Dip each ball into chocolate and roll to coat evenly (I used a fork for this). Place on wax-paper lined baking sheet and decorate with sprinkles if desired. Once all the cookie dough balls have been coated in chocolate, put baking sheet back in fridge and chill to set.
See? EASY. The key to maintaining the shape and not making a gigantic mess was chilling the dough before rolling and again before dipping in chocolate.
I was trying to get a good shot of the interior, but you can totally see my hungry little teeth marks here. So shameful.
That’s all I’ve got. My sore tooth has been KILLING me all weekend so I’m hoping to get into the dentist tomorrow. Tylenol and Anbesol are my BFF’s right now.