Truffles- Chocolate Chip Cookie Style!
|Categories:||Desserts, Cookies, Candies, Chocolate, Other Desserts, Other Snacks, For Kids|
|Keywords:||sweet, Cream, cheese, cookie, dough, Truffle|
|Serves:||about 30 truffles|
|2-3 oz||low fat cream cheese- room temperature|
|2 stk||butter- room temperature|
|3/4 c||packed brown sugar|
|2/3 c||sugar or splenda (i prefer real sugar)|
|2 tsp||pure vanilla extract|
|1/2 tsp||baking powder|
|1/2 tsp||baking soda|
|1 c||semi-sweet chocolate chips- for the dough|
|1 pkg||semi-sweet chocolate chips- for melting|
Pinched by Johnnette, and 173 more.
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DirectionsWith an electric mixer, whip the butter and cream cheese until fluffy and add both sugars and vanilla. continue to beat for another minute or so until everything is creamed together.In a separate bowl, sift together the dry ingredients (except for the chocolate chips) and mix into the butter mixture by about 1/2 cup at a time. make sure you do this on low speed to avoid covering yourself in flour.Once the dry ingredients are all mixed in, add the 1 cup of separated chocolate chips and mix by hand. Then wrap it in plastic wrap and let it sit in the fridge for at least 3 hours- overnight is best.Remove the dough from the plastic wrap and roll into balls, I makde mine about the size of a ping pong ball but you can make them as big as you want.Set all of the dough balls on a cookie sheet with a piece of wax paper and put in the freezer for an hour or so until they're hard.After the dough balls are hard, melt the semisweet chocolate on a double boiler or simply int he microwave and mix until it iscompletely smooth.Drop and roll or dip the dough balls in the chocolate and return to the wax paper. One they're all finished, place the dough balls back in the freezer for another hour or longer before transferring to a tupperware or a serving platter.
I made these with no nuts but they would also be very good with chopped walnuts in them!