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    chocolate chip cookie dough balls

    3y
    3y Saved to Cooking

    7 comments

    • Sarah Marie

      chocolate chip cookie dough truffles? yes, please!! {roll chocolate chip cookie dough into balls, melt chocolate, cover cookie dough balls with the chocolate}

    • Madison

      Chocolate chip cookie dough truffles - these look awesome... and I've just discovered that Hobbycraft stocks candy melts - A.M.A.Z.I.N.G. - I can now make cake balls again!

    • Hulda G. Kristinsdóttir

      Chocolate Chip Cookie Dough Truffles (1) From: Love And Olive Oil (2) Webpage has a convenient Pin It Button

    • Cindy Robinson

      Chocolate chip cookie dough truffle from Love & Olive Oil! OH YUM!

    • Andrea DeSherbinin

      From Love & Olive Oil: Chocolate Chip Cookie Dough Truffles

    • Kristen Duffy

      Chocolate Chip Cookie Dough Truffles | Love and Olive Oil

    • Jenn Cornish Clarke

      Chocolate Chip Cookie Dough Truffles YIELD: 3-4 dozenPREP TIME: 1 hour TOTAL TIME: 2 1/2 hours ingredients: 2 1/2 cups all purpose flour 1 teaspoon salt 1/4 teaspoon baking soda 1 cup (2 sticks) butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 1/3 cup milk or soy milk 1 cup mini semi-sweet chocolate chips 14 oz dark chocolate candy coating directions: Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes. Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

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