Cookie Dough Truffles

I've never branched out too far from my usual truffle recipe, but when I saw this I knew it would be the perfect treat to make for Sean.  He's been begging me to make cookies recently, but these are much more indulgent.  Everyone loves cookie dough, but you've been taught it's bad to eat because of the raw egg, plus you want to save it to have enough baked cookies.  This dough is made with milk in place of the egg, so it's guilt-free in that respect.  The balls of dough are coated in melted chocolate to make the perfect bite-sized morsel.  I decorated these with some white chocolate, melted and dyed pink for Valentine's Day, but you could do any number of other non-holiday decorations like sprinkles or crushed nuts.

Ingredients:

3/4 cups butter, softened to room temperature

1/2 cup white granulated sugar

3/4 cup brown sugar

3 T milk

1 t vanilla

1/4 t salt

1 3/4 cups all-purpose flour

1 1/2 cups mini semi-sweet chocolate chips (I used regular size)

6 oz semi-sweet chocolate chips

2 T vegetable oil

Directions:

Cream together the butter and sugar until fluffy.  Add the milk, vanilla, and salt and stir until well combined.

Next, add the flour and mix until it is all incorporated.  Finally, stir in the chocolate chips.  Make tablespoon sized balls of dough and place them on a baking sheet covered with wax paper.  Refrigerate for at least one hour before dipping them in the melted chocolate.

 When the cookie dough is almost done chilling, melt your chocolate chips.  I always do mine in the microwave, but you could also use a double broiler.  Stir in the vegetable oil with the melted chocolate to thin it out a bit.  Coat each ball in the chocolate and place them back on the baking sheet.  Place the tray back in the fridge to chill until the outer shell dries.  If you are adding nuts or sprinkles, do this while the chocolate is still wet. 

I melted some white chocolate chips and added pink food coloring to make "frosting" to decorate the truffles.  I piped it through a zip lock bag.  It was a little thick but it did the trick.  Serve in mini-cupcake holders.  Enjoy!