Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 roll (16.5 oz-ish) refrigerated cookie dough
1 bag (12 oz) chocolate chips (2 cups)
optional: chopped nuts or sprinkles of your choice (see tips below)
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls and place 2 inches apart on 2 ungreased cookie sheets.
2: Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes.
3: With buttered hands, shape each cookie into ball then refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper and set aside.
4: In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring every 10 to 15 seconds, until smooth.
5: Dip cooled cookie balls, one at a time, into melted chocolate and place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.
Darlene’s Tips: You can stir 2 tablespoons shortening into melted chocolate for easier dipping.
Dress up your truffles by topping with chopped peanuts, shredded coconut, candy sprinkles, whatever you like! Sprinkle the topping on immediately after placing the chocolate dipped balls on the wax paper or dip the top of the chocolate coated balls into the topping. You can use any flavor cookie dough and any flavor baking morsels.
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