Sometimes, you just need to eat raw cookie dough dipped in chocolate.
Okay, at all times I really need raw cookie dough dipped in chocolate. Who am I kidding? But, for some greater good, or something, I surpress my need, and save it for the days where I need a little pick me up.
Like, you know, when you find out you need surgery, and you’re going to miss out on the race you’ve spent the last 3 months training for. Wahhhh. It’s okay though, because these made me feel better. A lot better. Like in Ratatouille when that little rat takes the bite and the fireworks go off around him, and the whole world stops. I heart Pixar.
I would tell you that these are a huge problem. And they
are were. I ate them all up. Problem solved. I am so good at solutions. Have a food problem? Here is the solution: Give it to me. Unless it’s strawberries. Or pineapple. Or beets. Yuck. Also, crisco, but is that even food???? It can’t be! It gives me the creeps. Some people I know keep pounds of it in their pantry. I have strange friends. 😉
Anyway, I made 3 kinds of truffles. When you’re indecisive like me, and you can think of a million ways that these truffles could taste good, it would be silly to choose just one. So I made some with fleur de sel (fancy for sea salt–don’t worry, you don’t have to spend $15 on your salt; regular sea salt will do), and I topped some with cinnamon chips, and drizzled white chocolate over the rest. The salted ones were my favorite. Shocking, right?
All I can say is you’re welcome. Or, I’m sorry. Depending on how you take eating a dozen truffles in one sitting….
Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
- 2 tbs light whipped butter
- 1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
- 1/4 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup white whole wheat flour
- 2/3 cup dark chocolate, melted
- optional toppings: fleur de sel, cinnamon chips, white chocolate
- In a medium bowl, beat together butter, cookie butter, vanilla and flour until well combined. Cover and chill for 30min-1 hour.
- Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.
- If using fleur de sel, or cinnamon chips, top before freezing. Sprinkle fleur de sel on top, or place 2-3 small cinnamon chips into the top.
- If using white chocolate, wait until set. Melt desired amount of white chocolate and drizzle lightly using a toothpick. Refreeze to set.