Cookie Dough Truffles

Here's a new indulgence--chocolate chip cookie dough in candy form, wrapped in a chocolate shell.

Yield: 4 1/2 dozen.
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup thawed egg substitute
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup miniature semisweet chocolate morsels
  • 3/4 cup chopped pecans or walnuts
  • 1 (12-ounce) package semisweet chocolate morsels
  • 1 1/2 tablespoons shortening

Preparation

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and vanilla; beat well. Add flour to butter mixture; beat well. Stir in miniature chocolate morsels and chopped pecans. Cover and chill 30 minutes.
  2. Shape mixture into 1" balls. Cover and freeze balls until very firm.
  3. Place (12-ounce) package morsels and shortening in a 1-quart glass bowl; melt in microwave according to package directions. Using two forks, quickly dip frozen truffles into melted chocolate, coating completely. Place on wax paper to harden. Store truffles in refrigerator 2 to 3 days.
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