I’m usually pretty good about respecting people’s tastes, but this is one issue on which I will not budge: The cookie dough is the best part of making cookies, period, and if you claim otherwise I probably won’t believe you.
People do tend to get touchy about the whole raw egg thing, though, probably rightfully so,* so may I please offer the solution we’ve all been waiting for. These are quick, easy, and salmonella-free (a good endorsement, if a bit off-putting), and with only some of the guilt that would come along with eating regular cookie dough.
* I can’t help it if I put food above food safety.
Plus, they don’t require you to turn on your oven, so now – as I sit here in a strapless dress in deference to today’s 85-degree weather – is the perfect time to make them. Where there is cookie dough, there is no time to waste.
Cookie Dough Truffles
1/2 cup butter, at room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour
14 ounces sweetened condensed milk
1/2 cup chocolate chips (or more, if you’d like)
Cocoa powder, for dusting
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in vanilla. Slowly add flour on low speed, alternating with condensed milk, beating well after each addition. Fold in chocolate chips.
Shape dough into 1-inch balls. Dust or roll in cocoa powder. Freeze at least 3 hours; store in an airtight container in the refrigerator or freezer.