Unless you’ve been living under a rock (which sounds like a nice, quiet place to be sometimes), you are keenly aware that Christmas is 5 days away. And good news for me, I have officially figured out my dessert dilemma.
And it didn’t take a 20 mile bike ride to sort it out, either….
The decisive moment occurred when J informed me that we would be having a few extra guests on Christmas Eve. These are people from his office that have recently moved to Austin and will be alone for the holiday. And since my parents started their Christmas Eve tradition built on that same premise, it makes me very happy indeed to know that we will be sharing the joy of the season, as well as the copious amounts of food we have planned.
Ok, ok, you got me – it also means I can make the extra desserts 🙂
Chocolate Chip Cookie Dough Truffles – adapted from the Cookie Dough Lover’s Cookbook
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tbs. milk
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 cup mini chocolate chips ( I used the regular size)
chocolate candy coating
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour, and mix on low until combined, then stir in chocolate chips. Roll or scoop into 1-inch balls. Place rolled balls on a parchment lined baking sheet and chill for at least 15 minutes.
Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert a toothpick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.