Cookie Dough Truffles

Honestly, I'm always trying to find new ways to eat cookies! I LOVE them- but I've never been one to eat raw cookie dough. It's the eggs... just thinking of putting raw eggs in my mouth makes me want to throw up! This little quirk has saved me thousands of calories over the years from not sampling the dough as I bake... but this makes up for it right here. Watch out- these are DANGEROUS!

Chocolate Chip Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup NF dry milk powder
2 ¼ cup all-purpose flour (I used whole wheat for mine and they tasted fine)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
12 oz semisweet or milk chocolate chips
Mini chocolate chips (for garnish)

Directions:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, dry milk, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. (My house is cool enough in the winter that I totally didn't have to refrigerate my dough at all. It was already the perfect consistency!)

Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax or parchment paper. Cover loosely, transfer the pan to the freezer and chill for about an hour.

When ready to dip the truffles, *melt the remaining chocolate chips in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, coating in chocolate and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
*you can also melt the chocolate in the microwave. I microwave mine for 1 minute then stir. Then microwave an additional 30 seconds, stir- 15 seconds, stir until chocolate is smooth and melted. Don't do this if you're not familiar with your microwave though- they're all different and if you burn the chocolate it's useless!*

Chocolate Peanut Butter Cookie Dough Truffles

8 tbsp. unsalted butter, at room temperature

1 cup white sugar
2 Tbsp water
1/2 cup NF dry milk powder
3/4 cup cocoa powder
2 cups all-purpose flour (Again used whole wheat for mine with good results but if you're a texture snob use white flour)
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla extract
3/4 cup peanut butter chips
12-24 oz peanut butter chips
Directions:

Combine the butter, water and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Add the sweetened condensed milk and vanilla until incorporated and smooth. In a separate bowl, combine the flour, dry milk, cocoa powder and salt. Mix well then add to sugar/butter mixture. Dough will be stiff so use your hands or a dough hook to fully mix.  Stir in the 3/4 cup peanut-butter chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax or parchment paper. Cover loosely, transfer the pan to the freezer and chill for about an hour.

When ready to dip the truffles, melt the remaining peanut butter chips in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time using a fork, fully coating and shaking gently or tapping against the bowl to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.