Cookie dough is tastier than cookies. It always has been and it always will be. These adorable truffles take the best thing about cookies (the dough) and wraps them up in an adorable candy shell. By substituting the eggs traditionally found in cookie dough for sweetened condensed milk, the salmonella concern is made a thing of the past for us dough enthusiasts.
Springtime Cookie Dough Truffles
Recipe modified from Wine and Glue.
1/2 cup unsalted butter, softened
3/4 packed light brown sugar
large pinch salt
1 (14 oz) can sweetened condensed milk
2 cups flour
1 cup mini chocolate chips
candy melts in festive colors, about 1 cup per color if using four colors, or 2 cups per color if only using two colors
- In a large bowl beat together the butter, brown sugar, and salt until light and fluffy. Scrape the bowl with a spatula to make sure that everything has mixed together completely. With your mixer running pour in the sweetened condensed milk (do not scrape out the can of condensed milk, it will make the mix too runny.)
- Once this is all mixed together add in the flour and mini chips. Mix until just combined. Chill in the refrigerator for at least 1 hour before scooping out with a spoon and shaping into egg shapes with your hands. Once shaped place the dough eggs on waxed paper and place in the freezer for at least 30 minutes.
- Melt the candy melts according to the package instructions. Working 3-4 eggs at a time dip each egg into the melted candy coating, stirring with your fork. Scrape off any excess and place on some wax paper to allow the coating to set up.
- To decorate further you can use either a fork, toothpick, or piping bag to mix the different colors and add patterns to your bon bons.