Ok, these truffles are for the cookie dough lovers out there! My husband and I are big cookie dough fans. I usually roll about half of the dough from cookie recipes into balls and freeze them. Then I can throw the cookie dough balls onto a cookie sheet and bake later for a quick and warm treat. But those cookie dough balls slowly and steadily disappear, often before I even get to bake any of them. Suspicious. Now the Center for Disease Control has recommended against eating raw eggs due to risk of salmonella infection (click here for the CDC recommendations). Since I work as a physician assistant, I shouldn't admit that this has never stopped my eating the cookie dough anyway. :) Still, when a friend from high school, Lisa Olds Smith, posted a link to a safe-to-eat cookie dough recipe... my interest was peaked. I tried it... and her recipe has the consistency and taste of authentic chocolate chip cookie dough. Now dip these dough balls in chocolate and call them truffles? Amazing! We couldn't stop eating them at our house. I noticed along the way that there was another safe-to-eat raw cookie dough recipe out there that used sweetened condensed milk. I wanted to be able to tell you which was best... so I made them both! I did NOT like the one with sweetened condensed milk. It tasted like, well, sweetened condensed milk... not like real cookie dough. I ended up throwing that batch away. It just didn't compare to this recipe. So to my fellow cookie dough lovers... enjoy!
Cookie Dough Truffles
Submitted by Mindy ~ The Sisters Cafe
1 cup butter
2 cups flour
1 teaspoon baking soda
3/4 cup brown sugar
1 small (~3.5oz) box instant vanilla pudding
1/4 cup milk
1 Tablespoon vanilla
2 cups mini chocolate chips (or you can chop up regular chips like I did)
Chocolate for dipping (I like guittard chocolate chips - milk and white)
In a large bowl, cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add in baking soda and flour, 1/2 cup at a time until combined. Stir in chocolate chips. Shape dough into one inch balls and place on silpat or wax paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. Melt the dipping chocolate in a double boiler or in the microwave (2-3 minutes at 50% power, then stir until bowl is no longer warm. Continue at 30 second intervals until all the chocolate is melted). Dip the cookie dough balls in the chocolate allowing excess to drip off. Place on waxed paper or silpat and refrigerate until firm - about 15 minutes. If desired drizzle with white chocolate or remaining chocolate.
Recipe Source: Lisa's Recipe Cards
I love my cookie dough in a bowl with milk. But oh my goodness, these look amazing.
ReplyDeleteI think you can eat the cookie dough if you use powdered eggs.
ReplyDeleteWhat a neat site, I love how you all have come together! That would be so fun :)
ReplyDeleteThese truffles look fantastic, who can resist chocolate chip cookie dough covered in chocolate?! Not me.
Teresa,
ReplyDeleteI have never used powdered eggs, but I would assume they have been pasteurized in the drying process. Pasteurized eggs in recipes like cookie dough, caesar salad dressing, hollandaise sauce, and egg nog are all safe to eat, too. I just don't usually buy pasteurized egg products!
Corrina,
I never thought to eat cookie dough like cereal in a bowl of milk... but I bet it IS super yummy. Thanks for the tip.
Mindy
We also love chocolate chip cook dough, so this recipe will come in handy. They look great. Thanks.
ReplyDeleteImmediately when I saw these I thought to use them crushed up to add to homemade ice cream! Cookie Dough Ice Cream is my favorite way to eat cookie dough!
ReplyDeletenow these look super unique and fun!! especially to all those cookie dough nuts out there! :) FUn idea sis!! I love it!
ReplyDeleteThese sound/look delicious. But I'm curious - since the dough isn't cooked, what is the purpose of adding baking soda?
ReplyDeleteOh my goodness that sounds delightful. My husband always gets mad because I eat half the cookie dough instead of baking it! Question about the recipe. Do you prepare the pudding? Or just put the pudding mix in with the rest of ingredients?
ReplyDeleteYUMM! What gorgeous truffles. I love that you tried BOTH of the safe-to-eat cookie dough recipes so you could compare!
ReplyDeleteOk those look SOOO good!! I wish I could just pop on over and try one:) I will have to make these some day when I need a special treat! Thank Mindy!!
ReplyDeleteHeather,
ReplyDeleteI actually froze some of the dough just to test the consistency of it frozen, and it was great. I was thinking of trying it out in some homemade cookie dough ice-cream as soon as it gets warm. If you try it sooner, let me know how it goes!
Brooke,
I see what you mean about adding the baking soda when you do not need it for leavening reasons. My guess is that it still helps neutralize the brown sugar (I think this is the only acidic ingredient, right?) and maybe it slightly affects the taste, making the no cook dough taste like authentic cookie dough. Definitely food for thought...
Chase and Leah,
You do not make up the pudding mix. You just open the box of pudding and dump the powder in. Hope you like it!
Mindy
These are really good! I made them today with my boys. My oldest son has a severe egg allergy so we are always on the lookout for egg-less things. He was so happy to be able to eat the cookie dough! I didn't have vanilla pudding so I used butterscotch and halved the chocolate chips. Still pretty good. Thanks for sharing your recipes!
ReplyDeleteNow, this looks like an amazing truffle. I think the girls would love it.
ReplyDeleteThese look so good! I love your blog- I used to work with Brittany at the IMC NICU and that's how I know about it. I've made those pineapple coconut cheesecake bars too and they were delicious! Thanks for the awesome recipes!
ReplyDeleteI might have fallen in love with you!! :) I love love cookie dough...my husband hates that i do, and makes me vow not to eat it when pregnant...i am so very very pregnant now(only 1.5 months to go), and i think these are on the docket for a MUST MAKE ASAP!
ReplyDeleteOH MY GOSH!!! OH MY GOSH!!!!
ReplyDeleteI think I just gained ten lbs from reading this post:) WOW. These look so dang good. I guess I will just have to make them!
ReplyDeleteJust made these and holy cow, they are sooooooo good!! Thanks for sharing this recipe. It's such a keeper! I think I may just keep the dough in the fridge for spoonfuls throughout the day :)
ReplyDeleteAlthough the eggs don't bother me, what about the milk? You couldn't leave these balls out at room temperature for any length of time. Question is, could you use powered milk as a substitute?
ReplyDeleteI love comments from people who have actually tried the recipe--so here I am. This recipe a favorite at our house. I had a similar recipe that sweetened condensed milk instead of the pudding and this is SO much better. Thank you for all of your great recipes!
ReplyDelete