Cookie Dough Truffle

It’s a relief to know that every now and then a crazy idea of mine actually works out in the kitchen. You see I have a tendency to experiment...

...AKA mess up perfectly good recipes, especially if I’m baking...

I get unshakeable ideas in my head and they simply will not go away! And yes, sometimes they don’t quite work. But, there are other times when they just...well...WORK! This time, oh baby! It just WORKED!

3 ingredients...TOTALLY RIDICULOUSLY GOOD!!  Yes, the joys of experimenting! Enjoy the delicious fruits of my labor...

RECIPE:

1 12oz box of Entenmann’s original soft Chocolate Chips Cookies

4oz Cream cheese

10-12 oz Milk chocolate

Combine cookies and cream cheese in a food processor, and process till the mixture forms one dough-like ball.  Let mixture chill for 1hr in the fridge or 15min in freezer.  Roll into 1inch balls and put back in fridge for 30minutes or freezer for 15minutes.  Make a double boiler by putting a glass or metal bowl on a sauce pan with a simmering inch of water.  Put chocolate in the bowl and stir until melted.  Take a couple balls from the fridge and drop them in chocolate, remove with a fork, shake off excess chocolate and set on wax paper or a silpat.  Let set in fridge and ENJOY!!

Notes:

  • If you are having problems with the dough balls falling apart when trying to dip in the chocolate let them chill for longer and then try again.
  • The more chocolate you shake off when scooping out the balls the less of a puddle will form under the ball when it is hardening up.
  • If you don’t have wax paper or a silpat than spray a baking sheet or tin foil with cooking spray and use that to put the finished balls on.
  • I like these right out of the fridge because the chocolate is harder and gives you more of a bite, but they are good at room temp too, just softer.

 

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