Happy Valentine's Day! It's the day of love and I love making treats. (If you couldn't tell already by the nature of all the recipes on this blog. I'm pretty sure almost each one of them is some type of baked good or dessert!) I wanted to make something fun and somewhat special for Valentine's day and went scouring through my cook books. I found the winner in my favorite goodie book "The Cookie Dough Lover's Cookbook" that I got from my dear friend Marta. (She knows me all too well!) I love this book and find myself looking at it quite often because of the yummy treats and gorgeous pictures it contains. This time I landed on an "Inside Out Cookie Dough Truffle" and knew I had to make it.
As I searched my pantry for all the ingredients, my heart sunk as I realized I didn't have them all. I didn't want to have to pack both of my boys up and drive to the store just to get those specific items. So, I made due with what I had and altered the recipe a bit. They surprisingly turned out REALLY good and pretty darn cute. Below is the recipe I altered and highly recommend you making them some time soon. I plan on making the original recipe once I have everything on hand. :)
heart healthy and running? Me too. But that's just how I roll. ;)Reese's Chocolate Cookie Dough Trufflesadapted from The Cookie Dough Lover's Cookbook
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup chopped Reeses baking chips
8 oz almond bark (vanilla candy coating)
In a large bowl, beat butter and sugars until light and fluffy. Mix in milk and vanilla. Stir in flour, cocoa powder, and salt and mix on low speed until incorporated. Stir in Reese's baking chips. Cover and chill dough for 30 minutes or until firm enough to handle.
Form dough into 1-inch balls and arrange on baking sheet lined with parchment paper. Place sheet in freezer and chill for at least 15 minutes. Melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool (I used my fondu fork), dip truffles one at a time in candy coating to cover. Tap fork on side of the bowl to remove excess coating, and return truffles to baking sheets until set. With the left over coating, add food coloring of your choice (optional) and transfer into a piping bag fitted with a small round tip (or a plastic bag with a tiny hole cut in one of the corners) and pipe decorative lines over top of truffles.
Refidgerate in an airtight container, truffles will keep for up to 1 week.