A Project for Better Journalism chapter
A&E

Cookie Dough Truffles

When baking cookies, everyone is faced with the issue of an entire bowl of delicious cookie dough sitting in front of them; but not being allowed to eat it because it has raw eggs. To fix this dilemma, provided below is an egg-free cookie dough recipe just for the purpose of eating raw cookie dough.

What you’ll need:

  • 1/2 stick of unsalted butter
  • 1/4 cup of granulated sugar
  • 1/2 cup of packed light brown sugar
  • 2 tablespoons milk
  • 1/2 teaspoon of vanilla extract
  • 1 1/4 cups of all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup of mini chocolate chips
  • bag of dark or milk chocolate chips
  • sprinkles for decorating (optional)
  • popsicle sticks

Directions:

  1. In a large bowl, beat sugars and butter until fluffy.
  2. Mix in milk and vanilla.
  3. Add flour and salt and mix on medium-low until combined
  4. Fold in the mini chocolate chips until evenly distributed.
  5. Chill dough for 30 minutes until firm.
  6. Roll cookie dough into 1 inch balls, and line up on wax paper.
  7. Freeze cookie dough for 15 minutes.
  8. Melt dark or milk chocolate chips in a microwave for 30 second intervals until completely melted.
  9. Insert popsicle sticks into cookie dough balls.
  10. Dip each ball into the melted chocolate and place back on wax paper.
  11. Immediately after dipping into the chocolate, add the sprinkles to the cookie dough balls.
  12. Enjoy!

These cookie dough truffles can be stored in an airtight container for up to a week in the refrigerator.

 

Google+