Chocolate Chip Cookie Dough Truffles
| Prep Time: 120 min | Serves: 80 |
| Cooking Time: 0 min | Yield: 80 truffles |
Egg-free chocolate chip cookie dough (yum) hidden inside a crisp chocolate candy coating.
Ingredients
- 2 1/2 cups All-purpose Flour
- 1 tsp Salt
- 1/4 tsp Baking Soda
- 1 cup Spreadable Margarine Sticks
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar
- 1 tsp Vanilla Extract, Imitation, No Alcohol
- 1/3 cup Skim Milk
- 1 cup Semi-sweet Mini Chocolate Chips
- 6 cube Chocolate Flavored Bark Coating
- 1 tbsp All-Vegetable Shortening
Directions
FROM: http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).