Cookie Dough Truffles. Those words are heavenly, right? And this little sweet treat sums up Matt’s & my vacation for the last 10 days…sweet, something we craved, and it was gone a little too quickly. HOWEVER, in the moment (like these truffles), spending time with our family and friends was HEAVEN.
A lot happened, from a 6:00am flight on Wednesday the 5th, to picking up groceries and getting to my parents’ house at 4:30, to a party that was going to start at 7:00. Matt & I cooked furiously (and joyfully!) to get everything done and, in true Laurel style, I took on way too much, it was messy, and *in the end* the party was a success. My mom was surprised on her birthday with friends from childhood all the way up to new friends. She was thrilled! Every smushed lemon bar from jostling in the overhead bins on the plane and every bead of sweat on Matt & my rushed foreheads was totally worth the surprised/shocked/thrilled look on her face. Success.
Then we went to a wedding in Galveston, the beach I grew up on and have hundreds of fond and crazy memories of in my mind and heart. Matt has just as many memories (if not more), and I love that this one location stirs up the times we spent there as children, teenagers, adults and as a couple. Our friends Kate & Russell were wed in a beautiful church and we danced all night to a New Orleans band’s incredible sounds. We caught up with friends that are more like family to me, and a huge aching hole in my heart was filled after our time together. (I missed them!) I’m thankful to Russell & Kate, an awesome pair, for allowing us to be present on their special weekend.
We spent some time with my amazing cousin, Jeremy, before heading off to Kansas to see Matt’s family. He is the closest thing I have to a brother, and it’s always fun to hang out with him, roll our eyes at my parents’ corny jokes, and glutton-ize a bit with amazing Tex-Mex.
And then off to Kansas, to see the big family. Our nieces and nephews are growing up (the oldest niece, Abby, turned 14 while we were there!), and they are each such incredible people. Their parents are pretty awesome, too, and we got some good quality time with Maura & Jake, our favorite vinyl-loving, toy-collecting duo. My world traveler mother-in-law, Pat, spent several days with us before jet-setting to Peru for a medical mission trip. She’s always moving.
So on to cookie dough…eggless treats that it’s fun to indulge every once in a while. One is plenty…they’re rich!
Cookie Dough Truffles
Adapted from Annie’s Eats
- 8 tbsp. unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 2¼ cup all-purpose flour
- 1 (14 oz.) can sweetened condensed milk OR 2/3 cup almond milk + 1/2 cup sugar
- 1 tsp. vanilla extract
- ½ cup mini semisweet chocolate chips
- 1 lb. semisweet (or bittersweet) chocolate, coarsely chopped
- Mini chocolate chips (for garnish)
Step 1: In a mixer, blend utter and brown sugar for 3 minutes, or until creamy. Add flour, condensed milk, and vanilla and blend until smooth. Stir in 1/2 cup of mini chocolate chips, cover bowl with plastic wrap and set in fridge for 30 minutes.
Step 2: Next, spoon 1 TB of dough and roll into balls. Set on a parchment paper-lined cookie sheet, and set in the fridge for 30 minutes to harden (or the freezer for 15, if you’re in a rush, like I was).
Step 3: Melt the coarsely chopped chocolate in the microwave and stir in between 30-second increments until melted. Coat each dough ball in chocolate and set back on the parchment paper to cool. Add a few mini chips on top of the cooling truffles for garnish. Try not to eat them all! (Store in the fridge for up to a week.)