Monday, May 17, 2010

Cookie Dough Truffles

These are egg-less cookie dough balls, great for recipes where the dough won't be cooked all the way and you don't want to risk infecting anyone with salmonella. This comes from Culinary Concoctions by Peabody, and they are delicious. We used them for a deep-frying party, and I can vouch for their insanely delicious nature when rolled in flour and flash fried so that a thin crust encases an amazing gooey center. Addicting...

Cookie Dough Truffles

½ cup butter, at room temperature
¾ cup packed brown sugar
1 tsp vanilla extract
½ tsp salt
2 cups all-purpose flour
14 ounces sweetened condensed milk
½ cup chocolate chips (I used big, delicious Ghirardelli special dark chips)

Using a stand mixer (or a bowl and beaters), cream together the butter and sugar until light and fluffy, about 3 minutes.
Beat in vanilla.
With speed on low, slowly add flour, alternating with condensed milk, beating well after each addition.
Fold in chocolate chips.
Shape balls into 1-inch balls (might have to refrigerate for a few min first so they don't get all over your hands) and place into an air tight container. Store in freezer for at least 3 hours.

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