Note: don’t accidentally pour the whole vanilla bottle in—learned that the hard way!
If you love raw cookie dough, these truffles let you enjoy that flavor safely and deliciously.
(Printable version available from the original source)
1. In a mixing bowl, cream together the softened margarine and brown sugar until light and fluffy.
2. Add the vanilla, then gradually mix in the flour and sweetened condensed milk until the dough is smooth and well combined. Fold in the chopped Andes mints.
3. Cover and chill the dough in the refrigerator for about an hour so it firms up and is easier to handle.
4. When chilled, roll the dough into small, bite-sized balls and place them on a parchment-lined tray.
5. Melt the coating chocolate in a double boiler or in short bursts in the microwave, stirring frequently until smooth.
6. Dip each cookie dough ball into the melted chocolate to coat, letting excess drip off. Return coated truffles to the lined tray.
7. Refrigerate the truffles for 1–2 hours, or until the chocolate is set. Store in the refrigerator.
Tips:
- If you prefer a richer flavor, substitute butter for margarine.
- Adjust the chopped mint amount to taste or swap for mini chocolate chips, nuts, or cookie crumbs.
- Keep truffles refrigerated for best texture; they also freeze well for longer storage.
Enjoy these bite-sized treats as a safe way to savor cookie dough flavor—perfect for parties, gifts, or a personal indulgence.