Cookie Dough Truffles

After attempting Oreo Truffles I wanted to try to make some Cookie Dough Truffles.  I love cookie dough.  My favorite ice cream at Laura Secord is Cookie Dough.  I used margarine instead of butter because I didn't have any unsalted butter and wanted to reduce some of the fat.  I was making the cookie dough at night when both the boys were asleep.  I was scared they might wake up from the noise the mixer was making so I didn't cream the margarine and brown sugar enough.  The dough ended up being a little grainy.  These were very easy to make. I like the method of using a toothpick to dip the cookie dough in the chocolate and the garnish hides any hole at the top the toothpick leaves.  From the reviews I got these were really good but the Oreo Truffles were better.

I made half the recipe.  (Below is the full recipe)  I used 8 oz of chocolate for dipping.  I should have used 10 oz because this is what happens when you run out of chocolate....

Cookie Dough Truffles 
Slightly adapted from What Megan's Making
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8 tbsp unsalted butter, softened (I used margarine..but everything really tastes better with butter)
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp vanilla powder (or extract)
1/2 cup mini semi-sweet chocolate chips
1 1/2 cup semi-sweet chocolate (coarsely chopped)
Mini chocolate chips for garnish

Cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in flour, condensed milk and vanilla powder until combined and smooth.  Stir in the chocolate chips.  Cover the bowl with plastic wrap and chill in the fridge for at least 1-2 hours.  (Mine chilled in the fridge overnight).  

Roll the cookie dough into one inch balls and place on a wax paper lined baking sheet.  Freeze for 1-2 hours. 

Melt chocolate according to package directions.  Using a toothpick dip the cookie dough balls into the melted chocolate.  While holding the toothpick with the truffle on it gently tap your wrist to allow the excess chocolate to drip off.  Place on a wax paper lined baking sheet gently removing the toothpick.  Garnish with mini chocolate chips.  If the dough gets too soft put in the freezer for about 30 minutes to firm up.  Next time I would only take out half the cookie dough balls to dip and when done do the other half.  This way they don't get too soft.

Keep in the fridge and serve cold.  Makes approximately 4 dozen.