Recipe: Chocolate Chip Truffles

Clearly consuming raw cookie dough isn't healthy, as the risk for salmonella is through the roof. When I stumbled on this recipe, I was very excited; it combines faux chocolate chip cookie dough with white and milk chocolate. :) The only adaptation I made to this recipe (special thanks to recipegirl.com!) was adding peanut butter chips to the white and milk chocolate truffles. With the leftover "dough," I intend on melting the peanut butter chips and creating the best concoction ever!

• 1/2 cup butter
• 3/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1 cup miniature semi-sweet chocolate chips
• chocolate bark, to melt for dipping
• additional chocolate chips, sprinkles, etc., optional for topping the truffles

1. In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
2. Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
3. Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. Keep them refrigerated until ready to serve.

Yield: 3 to 4 dozen truffles

"I want to have a good body, but not as much as I want dessert."

 - Jason Love