Snickerdoodle Cookie Dough Truffles

These truffles accompanied the more traditional cookie dough truffles to the American themed pot luck dinner we went to the other week. Mel stumbled across the idea here, and passed it on to me to adapt when she heard about the dinner. They look good huh?! Well, it gets better, they are hiding something from you… every truffle has a rolo in the middle, deliciously wicked!

Ingredients:
1½ cups all-purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
100 grams butter, softened
⅔ cup packed light brown sugar
¼ cup sugar
3 tablespoons cream
1½ teaspoons vanilla extract
24 Rolo chocolates
3 tablespoons sugar
¾ teaspoon cinnamon

Method:
In a mixing bowl, whisk together flour, ½ teaspoon cinnamon and salt, set aside.
In the bowl of an electric mixer, beat together butter, brown sugar and ¼ cup sugar until pale and fluffy, about 3 minutes.
Mix in cream and vanilla extract.
Add dry ingredients and mix until combined.
In a separate small mixing bowl, whisk together second measures of sugar and cinnamon.
Scoop dough out one even tablespoon at a time, then press one Rolo  into the centre of each scoop of dough and roll into a ball.
Roll each dough ball into cinnamon sugar mixture. Chill or serve immediately.
Store Cookie Dough Bites in refrigerator. 

If you like these and haven’t tried the biscuits I suggest you give them a go or make this blondie – snickerdoodle style!

Cookie Dough Truffles

These delicious bite sized morsels are quite popular right now.  I had seen them around pinterest and on other blogs I follow and had been wanting an excuse to make some, it came in the form of an American themed pot luck dinner last weekend!  I don’t know anyone who doesn’t like to “taste test” the cookie dough while they baking but you can’t eat too much, as raw egg can be dangerous (and is an absolute no go during pregnancy).  However, this recipe for cookie dough truffles is perfect and you can eat as many as you’d like without the risk of getting sick from raw egg, although I can’t guarantee you won’t get a tummy ache if you gorge yourself on them!

Ingredients:
100 grams butter, softened
¼ cup granulated sugar
½ cup brown sugar, packed tightly
3½ tablespoons cream
½ teaspoon vanilla paste
1¼ cups all purpose flour
¼ teaspoon salt
¼ cup dark chocolate drops
¼ cup milk chocolate drops
200 grams milk chocolate melts

Method:
In a the bowl of your mixer (or in a large bowl if using hand held electric beaters), beat butter and sugars with your paddle attachment until light and fluffy (about 2-3 minutes). Mix in cream and vanilla.
Sift in flour and salt and mix on a low speed until combined.
Stir in chocolate chips.
Using a small ice cream scoop make 24 even balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 30 minutes or if like me – you don’t have room in your freezer – place in the fridge for a couple of hours or overnight.
Melt your chocolate for the coating in the microwave in short burst stirring in between or in a double boiler.
If you want to cover the balls in chocolate dip each ball in chocolate and then place on a wax paper to set. Alternatively you can just drizzle the top with chocolate, to do this just place melted chocolate in a plastic zip lock bag and snip a small hole in the corner, then drizzle.
Refrigerate in an airtight container for up to a week – but I really don’t think they’ll last that long!

Delish!  If you like these then keep an eye out over the next week as I have a second cookie dough truffle recipe coming your way…