Cake Batter Cookie Dough Truffles *idea from Mrs. Fields amazing eggless cake batter cookie dough recipe 1/2 cup butter, softened 1/2 cup white sugar 1 tsp vanilla extract 4-6 Tbsp milk 1 1/2 cups all-purpose flour 2/3 cup yellow cake mix (just the powdered mix; NOT batter!) 1/4 tsp salt Vanilla (white) and chocolate candy bark (I love Candiquik, but Baker’s is great, too)Rainbow sprinkles (lots, obv.) 1. Line a rimmed baking sheet with foil and set aside. 2. In a large bowl, beat together softened butter and white sugar until creamy and blended. Beat in vanilla extract only, until combined. Add in the cake mix, salt and flour, about a half cup of flour at a time, until blended–dough will be VERY stiff. Add milk, one teaspoon at a time, until a nice soft dough is achieved (think cookie dough, people). Stir in about 1/2-1 cup rainbow sprinkles, depending on how festive you feel. 3. Roll out teaspoon-sized balls of dough and place on your baking sheet. Freeze for about 30 minutes to an hour to chill and become solid, not completely frozen. While they freeze, prepare your baking chocolate in separate bowls according to package directions. 4. Take one cookie dough truffle and dunk it into a flavor chocolate of your choice and roll it around to cover with a spoon, allowing excess to drip off. Place coated truffle back onto your foil-lined baking sheet, and sprinkle with remaining rainbow sprinkles or jimmies. Repeat with remaining truffles, sprinkling tops with sprinkles. –If desired, drizzle opposite flavor chocolate on each truffle (think chocolate truffles with a white chocolate drizzle) to get fancy. Otherwise, allow chocolate to harden (I put mine back in the freezer) and then eat! Store these in an airtight container (I keep mine in the freezer.. mm) or gift ‘em up to someone sweet.
Posted on: Sun, 25 Jan 2015 01:17:03 +0000