Naturally, when making something indulgent, Paula Deen is a good bet in your search for recipes. Also, naturally, when making these with the intention of sharing them with neighbors, coworkers, etc., you should understand that it will never happen. You end up eating them all yourself. Because who doesn’t love raw (egg-free) cookie dough dipped in chocolate?
I’ve been trying to have a healthy disposition lately, posting recipes made with vegetables or intended to be eaten with vegetables. But no one is perfect, and I figure it is high time for a little break. Jake, Lily, and I went on vacation to Deep Creek with my family last weekend and have been slow to get back into a normal routine. Fear not: there is a big family wedding over the 4th of July, so back to the gym I go! Or for more fun, out for long walks with Buster. He and I got lost somewhere is a nearby neighborhood tonight and it was great! By the end, I was dragging the poor dog up the hill to get home. He’ll be sleeping soundly for the next few days.
Chocolate Chip Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
3/4 cup semisweet mini chocolate morsels
1 cup finely chopped pecans (optional)
2 cups semi-sweet chocolate chips
In a stand mixer (or a hand mixer), cream the butter and brown sugar at medium speed until creamy and fluffy. Add the vanilla. Slowly add the flour and milk and mix until combined. Add chocolate morsels and pecans and mix until they are evenly distributed. Shape into 1-inch balls (a small ice cream scoop/melon baller helps a lot!). Place on waxed paper and chill for two hours.
Melt the chocolate chips in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover, then shake off the excess chocolate. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour before serving.
Source: Adapted very slightly from Paula Deen
