I love cookie dough. In fact, is it even possible to NOT like cookie dough? (I know someone who doesn’t, but he’s weird, so we’ll dismiss him) Cookie dough, especially certain flavors, is absolutely delicious, but now that I’m an adult, I understand some of the dangers of eating raw cookie dough – and understand why my parents never let me. (Though I thought they were being unreasonable at the time, I’m sure)
Wouldn’t it be great if we could eat cookie dough WITHOUT the danger of the raw eggs? Would it still taste like cookie dough? I thought someone else must have had this idea – after all, cookie dough is amazing. After a search, I found the “Cookie Dough Lover’s Cookbook” by Lindsay Landis, and I used her recipe as inspiration and a jumping board to make my own cookie dough truffles! To be honest, I’m super excited by how easy these were to make. The hardest part was finding places in the fridge to store the ingredients during various stages. If you want an easy treat to make, I’d even argue these are easier to make than cookies themselves – yes, it’s THAT easy.
Part of the fun is including the entirely family! Since this recipe doesn’t include anything dangerous, you can include the kids throughout the entire process. They might really love rolling the cookie dough into the balls, or they might enjoy sprinkling the sprinkles and decorations after the cookie dough truffles have been dipped in chocolate. It’s totally up to you with how much you let them help, but this recipe is very kid-friendly!
Ingredients
1 Stick Unsalted Butter Melted in the Microwave
2/3 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 Tablespoons Fat-Free Milk
1/2 Cup Light Brown Sugar, Packed
1 1/4 Cups All-Purpose Flour
1/2 Cup Mini Chocolate Chips (or eyeball it how you want)
Plus some sort of melting chocolate or chocolate chips to dip your finished truffles in.
How to Make
Start out by mixing the melted butter and the sugars all together. You can use a mixer or vigorously beat by hand until it’s silky smooth. Add in the milk and vanilla extract. Stir again. From there, bit-by-bit (I find it’s easiest to mix that way), add in some of the flour. I went in 1/2 cup increments. I loved that I had my Good Cook Spoon Holder clip nearby – in a pinch, it sealed up the bag for me just like a regular clip would. Awesome! Stir until its mixed up entirely. From there, add as many chocolate chips as you want (or, for a chocolate-chip-less recipe, leave them out!) Stick the mixture in the fridge for an hour-or-so. You want them to firm up so they’re easier to roll into balls.
From there, take out the cookie dough, and wash your hands again. Now, you could use a melon baller, but if you want, you can definitely do this by hand. In fact, you could even use your Good Cook Measuring Spoon if you wanted! Make SURE to underestimate how large your truffles need to be. These end up being pretty sweet (and super delicious!) in the end, so a huge truffle is honestly too much. So stick with smaller-sized ones. The warmth of your hands makes it much easier to make the truffle balls, and honestly, it’s not all that messy either. I hate things that “get” everywhere, and this actually stays really self-contained as long as you refridgerated it first. After you have all of your balls, place them into the fridge again for an hour.
Now, it’s time for the fun part. Gather ALL of your ingredients ahead of time – this includes sprinkles, melting chocolate, etc. Melting chocolate tends to reharder relatively quickly if you don’t keep moving it and using it, so to keep it working the best, I highly recommnd you try to get this done as quickly as possible. You could use store-bought melting chocolate which, honestly, works better. I, however, had an extra bag of chocolate chips, so I just melted chocolate chips in the microwave in 30 second increments. It took about 3 cycles. From there, you roll your truffles in the chocolate to entirely cover them. I found dropping them in one-by-one and using a spoon to roll it around and “fetch” it worked best.
If you want a “less intense” chocolate taste, feel free to just put a dollop of chocolate on the top of the truffle – like a “hat”. That way, you get the delicious chocolate taste while also not going overboard.
Make sure to add your sprinkles and toppings while the chocolate is still moist to make sure the sprinkles stay stuck on your balls.
Once you do that, they can go back into the fridge for an hour or two. I recommend leaving them on their plates or whatnot until they’ve hardened again. Once they’ve done that, it’s super easy to “grab” them off the plate and put them into their storage container, and they don’t stick to one another or anything since they already hardened. They’ll stay good like this for a couple days in the fridge.
A tip for eating: leave them out for about an hour at room temperature before eating. They are definitely edible while chilled, but they taste way more “melt in your mouth” when they’re at room temperature. They tend to store best in the cold, though, so the fridge is where they should live unti you want to munch on one.
It turns out that having the right kitchen accessories makes recipes so much easier. I loved using the Utensil Pot Clip. Not only can it double as a bag clip in a pinch, but it really does make it easier to keep track of my spoon when I’m making anything in a pot. It pretty much holds it exactly where I need it to be – while not letting the spoon rest on the bowl which might melt the bowl.
The Double-Sided Flip Measuring Spoon is another one I fell in love with. Who wants to keep a ton of different appliances in their drawers if they could just use one? I know I don’t! The inner portions are made of a silicone that “flip” back and forth for various sizes. So in one spoon, you get 4 different sizes. It’s kinda amazing.
While I haven’t been able to thoroughly test out the Egg Separator, I did do a quick test run on it, and I’m pretty impressed. I think it will take some trial and error to become a master at it, but it did seperate the yolk from the egg without making much of a mess at all. Plus, it goes in the dishwasher, and who doesn’t love that?
It’s summer, so I’ve had tons of time to fall in love with the Smart Scoop Ice Cream Scoop! It warms up super easily under running water, so it pretty much “slices” through ice cream. With its design, the ice cream easily comes out of the scoop without any annoying “hanging on” that I’m used to from other ice cream scoops. Plus, it’s super easy to handle and it doesn’t bend – even if I’m stupid enough to try getting at the ice cream before its thawed enough.
I’m really glad I’ve been able to try out the Safecut 4-1 Can Opener because it honestly has made my life SO much easier. Turns out, my old can opener really sucked. I never knew it, though. It does open cans nearly as as smoothly as this one does, and I don’t even have to fight with this one to make it work correctly. I love it!
I loved being able to make my cookie dough truffles without nearly as much trouble because of the Good Cook kitchen essentials that I had. These amazing tools are part of their featured products for their current sweepstakes! Head on over to goodcook.com right now and create your own “essential kitchen drawer” filled with 15 items of Good Cook products and gadgets! If you could recreate your entire kitchen drawer with all of the kitchen items you needed and wanted, what would be in it?
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