Chocolate Covered Goodness

Ever since our neighborhood Christmas party, B has been asking and asking for us to make the Chocolate Chip Cookie Dough Truffles that our neighbor made.  This weekend I finally gave in and made them with B.  Basically it is a chocolate chip cookie dough without any eggs formed into bite size balls which are dipped in melted chocolate.  (You might remember that two out of three kiddos have "food issues".)  Luckily this recipe was easy to tweak!  All we had to do was use gluten-free flour and xanthan gum so it was safe for B.

Chocolate Chip Cookie Dough Truffles

1/2 cup unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup packed brown sugar

2 tablespoons milk

1/2 teaspoon vanilla

1/2 teaspoon salt

1 1/4 cups all purpose flour *we used 1 1/4 cups gluten-free flour and 1/4 teaspoon xanthan gum*

1/2 cup mini chocolate chips

chocolate candy coating *we used leftover mini chocolate chips*

tooth pix 

Beat butter and sugars together until light and fluffy.  Add milk and vanilla, mix well.  Add flour and salt, mix until combined.  Stir in chocolate chips.  Chill dough in refrigerator until firm, about 30 minutes.

Once dough is firm roll into bite size balls.  Place balls on a parchment paper lined baking sheet.  Freeze for at least 15 minutes.  (B and I left ours in the freezer for a couple of hours and they were fine.)

Melt candy coating according to the instructions on the package.  (B and I melted the leftover mini chips in a double boiler until chocolate was smooth.)  Remove balls from the freezer and carefully insert a tooth pix in each ball.  Dip balls in candy coating and let any excess fall off.  Placed dipped balls back into the freezer to set the candy coating.  Enjoy once the coating has set!

I was told by my neighbor that any leftovers can be stored in an airtight container for up to a week.  But if your family is anything like mine you will not have to worry about leftovers!!!

I am linking up with Shine Your Light and Savvy Southern Style