So I stumbled upon this recipe on another blog, and I knew I had to make it happen. They are cookie dough truffles, sans the raw eggs, and they looked too delicious to pass up. So after a long, luscious day at the beach – more on that later – Haley and I delved into our recipe. It was a messy ordeal: we came out of it with cookie dough and melted chocolate literally all over us, but it was well worth it. They are now happily sitting in the freezer, waiting to be devoured by myself and my hungry friends.
The recipe is pretty simple: sweetened condensed milk (14 oz. can), light brown sugar, a tablespoon of vanilla extract, flour, salted butter, and mini chocolate chips. For the drizzle (you’ll see), Nestle sweet chunky chocolate morsels. Literally, that’s it. Combine aforementioned ingredients in a bowl, stir, and chill for about 20 minutes. Then roll into balls, set on a plate, and chill. For the drizzle, melt the chunky chocolate morsels (takes about 3-5 minutes, make sure to stop and stir every 30 seconds or so) and drizzle over the cookie dough balls using the age-old Ziploc bag trick (seriously, if you don’t know it, you shouldn’t be baking, but I’ll tell you anyway: take a Ziploc bag, cut one of the corners off at a desired circumference, put chocolate in bag, and squeeze). It is literally that simple.
They are literally the most deliciously dangerous little morsels of yumminess I have ever tasted. Haley and I had a bit of a ridiculous time making them though: between all the melted chocolate and bites of cookie dough, we were pretty destroyed by the end of it. Totally worth it.