cookie dough truffles


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.


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