Cookie Dough Truffles

Even the name makes my mouth water.  Oh, these were amazing.  So amazing that they were gone before I could take a picture of them cut in half to show their delectable insides.

But even as amazing as they were, it was hard for me to eat more than one without feeling full of dense chocolate and unbaked cookie dough.

I said hard, not impossible.

And the best thing about them: you won't get salmonella from the raw eggs in cookie dough - because there aren't any!  Instead, there's my favorite non-chocolate (and on some days, including chocolate) ingredient of all time - SWEETENED CONDENSED MILK.

Food of the gods.

Seriously, I'd just eat that ambrosia out of the can with a spoon if I wouldn't have a guilty conscience to deal with afterward.  But I want to.

Anyhoo, I got this recipe from The Domestic Mama & The Village Cook, and, honestly, I could eat these all day.  Good thing they're all gone!

Cookie Dough Truffles
REQUIRES SOFTENED BUTTER
REQUIRES CHILLING TIME
REQUIRES FREEZING TIME

1 stick unsalted butter
1/4 teaspoon salt
3/4 cup light brown sugar
1 teaspoon vanilla
14 oz. can sweetened condensed milk
2 1/4 cups flour
1/2 cup mini chocolate chips
12 oz. bag semisweet chips
1 tablespoon butter
3/4 cup white chocolate chips
<1 tablespoon vegetable oil

1. Cream butter, salt, brown sugar, and vanilla in a large bowl.  Add sweetened condensed milk and combine.  Add flour and stir thoroughly.  Stir in mini chocolate chips.
2. Chill for a half-hour or an hour in refrigerator.
3. Form dough into walnut-sized balls.
4. Freeze for 2 hours.
5. Line cookie sheet with wax paper.
6. Melt 12 oz. semisweet chips in a metal bowl set over a saucepan of simmering water with the tablespoon of butter.
7. Dip cookie dough balls into melted chocolate with spoon.  Place on wax-lined cookie sheet and chill in refrigerator for 10-15 minutes.
8. Melt white chocolate chips in the same setup as the semisweet chips.  Add oil until the chocolate is smooth and the oil is thoroughly combined.  Pour into pastry bag or plastic bag and let cool for 5 minutes.
9. Cut a small corner off the plastic bag (if you didn't use a pastry bag) and drizzle white chocolate over cookie dough truffles.  Chill in refrigerator for 10-15 minutes.  Store in an airtight container in the refrigerator.  Makes about 36 truffles.

Breaking it down:
Cream butter...

...with salt, brown sugar, and vanilla.

Add sweetened condensed milk (with a chorus of "Hallelujah!")...

Add flour...

...and mini chocolate chips.

Chill for a half-hour and form into walnut-sized balls.

Freeze for two hours.  Melt semisweet chips with butter and dip dough balls.

Chill for 10-15 minutes as you melt your white chocolate chips.

Pour the melted white chocolate into a bag and WAIT FOR FIVE MINUTES.  Seriously.  It'll still be squeezable, and it won't give you a nasty burn on your fingers.  (Guess what happened to me?)  Pipe designs or whatever on your truffles.

They are amazingly yummyful.  Make these now.  Don't eat too many, though; they're intense and very rich and I don't want you to get a stomachache! ;)

-JJ