Yes, you read that correctly. Cookie dough + chocolate + truffle form. My friends (one of my favorite married couples) bought an amazing house in San Diego, and had a housewarming party to celebrate this weekend. Not wanting to show up empty-handed, and not wanting to force them to take care of a plant, I decided to make them some candy, namely cookie dough truffles (recipe courtesy of my friend Meredith (who runs the lovely blog “Eat, Drink, and Be Meredith“). These are so good (and so easy to make) that it’s unreal. There are no raw eggs in the dough recipe, so these are safe for consumption (if you don’t have an aversion to flour.) Here’s the rundown:
1 stick of unsalted butter at room temperature * 3/4 cups packed light brown sugar * 1 teaspoon of vanilla extract * 2 1/4 cups all-purpose flour * 14 oz. can of condensed milk * 1 pound of chocolate (In my quest to weigh 500 pounds, I also added some peanut butter)
Have I mentioned how much I love recipes that have ingredients I can count on my fingers? And ones that call for no baking?
(1) Beat sugar and butter until light and fluffy. (2) Beat in flour, vanilla, and condensed milk. Cover and chill until firm enough to form balls. (2a) Be 12, and laugh at the word “balls.” (3) Form into 1 or 1 1/2 inch balls; place on lined baking sheet and refrigerate until firm. (3a) See step 2a. (4) Melt chocolate in double-boiler, aka glass bowl over small pot of simmering water. (5) Dip balls in chocolate, and place on lined baking sheet. (6) Refrigerate -or freeze if you’re impatient- until ready to serve.
So here’s how mine turned out:
I placed each truffle in a mini muffin liner and packaged them all in a reusable tupperware container for my friends’ housewarming gift. Note the imperfect nature of chocolate coating. I attribute this to my impatience (my inability to wait for the chocolate to melt completely) and to the fact that, despite being only 5’0″ tall and a large consumer of chocolate, I will likely not be cast on the next season of “The Little Chocolatiers.” So this was the first batch. I ran out of chocolate, and at the store, I had a revelation: what if I put peanut butter in these bad boys? So I did.
I melted down a bunch of Reese’s peanut butter chips and dipped the balls of dough in them; chilled them and then dipped them again in chocolate. I also decided to make ganache (partially to make the peanut butter truffles easily distinguishable, and partially also because I like the shininess of ganache) to cover these, so that’s why they are slightly more shiny. Again, they’re lumpy, but I can assure you they are delicious. I think next time I might incorporate the peanut butter into the cookie dough itself, and just do a drizzle of peanut butter over the tops of the truffles.
Enjoy! They are extremely sweet and rich, and should be stored in the refrigerator (or outside in the snow if you live in the Midwest.) I’ve been told they are good with milk, but like any good Asian, I’m lactose-intolerant, so I’ll take my friends’ word for it.