Cookie Dough Truffles

As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.

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Yesterday after church, my middle daughter asked if she could make some Mrs Fields Oatmeal Chocolate Chip Cookies.  Um….the answer to that question is always YES!

She used my written recipe card, which makes over 9 dozen cookies so I told her to be sure to only make a half batch because even we can’t eat that many cookies.  About 10 minutes into her cookie adventure, I hear “Uh Oh!” from the kitchen 🙂  Guess who forgot to half the recipe!

She had SO MUCH cookie dough that even my massive 8 qt commercial mixer had a hard time mixing all that dough together.  She put half the dough in the freezer, baked 1/4 of the dough and decided to keep the last 1/4 of the dough for eating with a spoon.  Have I mentioned how brilliant Jones Child #4 is?

After a few too many spoonfuls of dough, we decided to get creative and cover the dough in some dark chocolate!  Can I just tell you how heavenly these little gems turned out?  We used dark chocolate but feel free to use milk chocolate instead.  I do require however, that you do not use that fake almond bark junk is everywhere this time of year.  Walk down the candy aisle and snag a bag of Dove chocolates for a couple bucks.  Not only does it melt wonderfully, it is a great tasting chocolate.

I know I will get many comments and emails about how dangerous eating raw cookie dough is, but we chose to live on the edge 🙂  My recipe does offer you an egg free option as well.  If you are brave like me, you could save even more time by buying prepared cookie dough from the store to use.

Cookie Dough Truffles

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Ingredients

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• 1 recipe of raw cookie dough **See note below
• 14 ounce bag Dove dark or milk chocolates

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Instructions

1. Prepare the cookie dough as the original recipe calls for or with the egg substitution listed below. Chill the dough until it is firm. You could also use prepared cookie dough from the store.
2. Line a cookie sheet with wax paper and roll the dough into small balls.
3. In a heatproof bowl over simmering water, melt the unwrapped chocolates completely. Use a fork to dip each dough ball into the chocolate and roll it around. Place it on the wax paper and continue with the remaining dough balls. Refrigerate until the chocolate is firm, about 15 minutes. You can also add a white chocolate swirl on top if you would like with melted white chocolate.
4. Store in the refrigerator in an airtight container.

Notes

**If the raw eggs in normal cookie dough don’t worry you, you can use your favorite cookie dough as normal or even buy prepared dough from the store.

If you do not want to consume the raw eggs, you can substitute milk in your cookie recipe for the eggs to make them completely risk free.

Nutrition

• Serving Size: 2 balls
• Calories: 296
• Sugar: 21g
• Sodium: 213mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg