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Wednesday, March 15, 2017

Cookie Dough Egg Truffles

Even though winter just served up another pile of snow for the East Coast, spring is right around the corner! I can't wait! You know who else can't wait for spring? My poor tulips that are now buried under a foot of snow. #PrayfortheFlowers

With spring comes Easter and so much candy! It's my favorite time of year to break out the chocolate and candy thermometer. I also have been eyeing up these egg truffles on Pinterest for a while and decided it was time to make them for myself! These truffles came together really quickly...

...and I ate them all. Seriously. I ate every single one of them.

You should totally make these, but maybe share with your friends. You don't want to be like me.

Though, now that they're gone, I find myself wanting to make another batch. Maybe with a different type of cookie dough...  Someone save me from myself!

One Year Ago: Salted Toffee with Toasted Almonds
Two Years Ago: Raspberry & Cheesecake Mousse Entremet
Three Years Ago: Portuguese Bread
Four Years Ago: Chicken Florentine Pasta
Five Years Ago: Peach Macarons
Six Years Ago: Chocolate Buttercream Truffles

Cookie Dough Egg Truffles
Adapted from multiple sources (mostly here)

for the truffle

1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini marshmallows

for the coating
8 ounces milk chocolate coating
Fancy sprinkles (I like Sweetapolita's mixes!)

In a medium bowl, beat butter, and sugars on medium speed until fluffy. Add heavy cream and vanilla and beat until smooth. Add flour and salt and beat into the butter mixture on low speed. Stir in chocolate chips.

Form egg shapes - you have two options.

1. Scoop out 1 tablespoon of dough and shape eggs by hand, place on a baking sheet and put in the freezer for 1 hour.

2. Coat two egg-shaped candy molds with cooking spray. Press cookie dough into the molds and then place in the freezer for 1 hour.

Melt chocolate candy coating in a double boiler (or slowly in the microwave). Dip cookie dough truffles in the melted chocolate, using a fork as dipping tool. Tap off excess chocolate before setting on wax paper (or a silpat) to harden. Before the chocolate completely sets up, add sprinkles to the truffles.

Try to share with your friends, something I totally failed at!

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