easter_egg_fun

Easter Egg Cookie Dough Truffles

Easter Egg Cookie Dough Truffles

Ingredients

  • 1/2cup of butter room temperature (see note)
  • 3/4cups packed brown sugar
  • 2cups all purpose flour see note
  • 2tsps vanilla extract
  • 400g sweetened condensed milk
  • 1cup mini chocolate chips
  • pinkblue, purple, and white candy melts

Instructions

  1. In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  2. Slowly add the flour, scraping down the sides as necessary.
  3. With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
  4. Once it is fully combined, stir in the chocolate chips.
  5. Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  6. Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.

Recipe Notes

The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.Please note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Source:  Taste of Home