I’m super excited that our holiday season is almost here, but it some ways it makes me sad. Sad that it will all go by so quickly, and it will be over. Don’t get me wrong…the new year, fresh start and all that. I get it. But then my mind also shifts to taxes and all the regular to-do’s of life. And I just plain LOVE Thanksgiving and Christmas!! I LOVE this time of year!!
Can you believe it’s also Secret Recipe Club time again? Every month I never fail to be surprised. Time has seriously moved into warp speed. I’m 42 now, and I just can’t get over how quickly the time seems to pass each year. It just goes by faster and faster. Is it only me who notices it?
I’ve been wanting to make these chocolate chip cookie dough truffles ever since I saw them on my friend Michelle’s blog, so imagine how ecstatic I was to find them on Christine’s blog…..Christine’s Kitchen Chronicles. Christine comes from a long line of good cooks, and finally cultivated her love of cooking in college.
These chocolate chip cookie dough truffles were super easy to make, but actually look like you put in quite a bit of effort. A lot of bang for the buck! And don’t they look so pretty? They’d make a great gift for your friends and neighbors this holiday season! They were easy to make, and would be FUN to make with the kids too. 😉
- 1 stick butter, room temperature
- pinch of salt
- ¾ cup light brown sugar, packed
- 2¼ cup all-purpose flour
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup mini semisweet chocolate chips
- Semi-sweet chocolate chips for melting dipping
- 1½ Tbsp oil
- mini chocolate chips for garnish
- Cream butter and sugar together in mixing bowl on medium-high speed until light and fluffy, about 2 minutes. Beat in salt, flour, condensed milk and vanilla until incorporated and smooth. Stir in mini chocolate chips. Cover with plastic wrap and refrigerate until firm enough to form into balls.
- Shape the chilled dough into 1 - 1½ inch balls. Place on a baking sheet lined with wax paper and place in freezer to chill for about an hour.
- When ready to dip the truffles, melt the chocolate chips and oil in a heatproof bowl over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become to soft, return to freezer to chill). Mine did not become too soft.
- Transfer to a wax-lined surface and place in fridge to harden. When all have hardened keep stored in fridge in container or ziploc bag.