I love cooking, regardless of where the recipe comes from, and I’m sure it’s pretty evident where I go for inspiration (Deb, Jen, Peabody…). When it comes right down to it, though, I’d rather develop my own recipes than use someone else’s; I know it’s ridiculous, but I feel like that’s cheating, somehow. But honestly – have you ever searched for a recipe online, any recipe? “Chocolate chip cookie recipe” in Google yields 995,000 results; it’s hard to look at something like that and not feel like it’s all been done.*
*Great Barenaked Ladies song, by the way.
This one’s mine, though, and frankly, it’s a stoner recipe if I’ve ever seen one. But an idea for anything involving chocolate and yogurt covered pretzels is not to be ignored, and even less so when said pretzels are mixed with cookie dough.
That’s where these came from. They’re easy to make, and no baking required; I used a stand mixer, but if you’re really strapped and want an arm workout, you could probably even manage them by hand. The only issue I ran into was not eating all of the dough before rolling it up and coating it in chocolate, and I’m sure you can agree that, of all problems, that’s one that we can all hope to be saddled with.
Pretzel Cookie Dough Truffles
3 cups pretzels, crushed to crumbs in a food processor
1 cup (2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups white chocolate chips
In the bowl of a stand mixer, beat butter, sugars, and vanilla until creamy, about 3 minutes on medium-high speed. Stir in flour and salt, then pretzel crumbs, until mixture adheres to itself in small clumps.
Roll mixture into 1/2- to 1-inch balls. Chill about 10 minutes. In the meantime, melt chocolate and white chocolate. I did this in stages – first chocolate, then white chocolate. Dip each ball in chocolate or white chocolate; turn to coat, then place on wax paper to dry. If you’re feeling artsy, drizzle white chocolate truffles with a bit of semisweet, and vice versa. Let dry.