Are you one of those people who can’t wait for cookies to bake because eating the dough by itself is so sweet, soft, and delicious (and better)? And are you one of those people who would just eat dough if it weren’t for those silly raw eggs and possible impending illness? Well, here is the solution for you: egg-less cookie dough. Or cookie dough truffles if you want to sound more elegant and refined. Because a lady eats truffles.
This recipe is as easy as whipping up a normal batch of cookie dough. The replacement for eggs is sweetened condensed milk, which I personally believe is a gift from the gods themselves. Sweetened condensed milk makes everything better.
Some people have claimed these truffles are so sweet and rich that they can only eat a few at a time, but I have never had that problem before with anything so I can’t speak to that. You will just have to make them yourself and find out.
While everyone is baking cookies this holiday, you should just bring some cookie dough truffles to your cookie swaps.
COOKIE DOUGH TRUFFLES
From Paula Deen
1/2 cup butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
14 ounces sweetened condensed milk
1/2 cup-3/4 cup semisweet chocolate chips
Chocolate bark, for coating & drizzling
Line a baking sheet with wax paper.
In a large bowl, cream butter and brown sugar together. Add vanilla and stir to combine. Add flour and sweetened condensed milk and mix together. Fold in chocolate chips.
Flour your hands and roll the mixture into 1 inch balls. Place on prepared baking sheet. Refrigerate for at least 2 hours, until firm.
Bring a saucepan of water to a simmer. Place glass bowl on top. Add chocolate bark in glass bowl. Melt, stirring occasionally. Remove glass bowel from double boiler. Using two forks, dip the cookie dough truffles in chocolate. (Or drizzle chocolate over top truffles.) Place back on baking sheet and refrigerate for at least 1 hour, until chocolate is hardened. Store in refrigerator.