It’s been a dreary and overcast last couple of days down here in Dallas. We started off last week with absolutely gorgeous sunshine and now we’ve been stuck with 45 degree weather and drizzly rain. Just another reminder that you can never trust Texas weather to stick! So this weekend while Craig and I were cozying up inside, I decided to make us a nice, comforting treat that we could bundle up with, and naturally, Sugar Plum’s Chocolate Chip Cookie Dough Truffles came to mind.

All you need to do to make these truffles at home is make the dough (see recipe below) and roll it up into little balls once finished. After you create the balls, place them on a cookie and refrigerate for 30 minutes. As a side note, Sugar Plum recommends that you freeze the balls and not refrigerate, but our freezer does not have a lot of space so I was forced to refrigerate instead but I thought they turned out just fine.

After the balls have had some time in the refrigerator, I put about 1 3/4 cup of chocolate chips and 1 tsp. of shortening in a pot and let the two melt together, slowly stirring the mixture when necessary. I then took the cookie dough balls and dipped them into the chocolate and voila! Cookie Dough Truffles.

What I loved most about this recipe is just how simple it was to make. Not that I was necessarily expecting something challenging, but since it was my first time making actual cookie dough (and not the cookies that follow), I wasn’t sure what to expect. But, Sugar Plum created a great recipe that is straightforward and doesn’t take up a lot of time in the kitchen, so I encourage any one who is in the mood for something sweet and easy to try these out. However, I will note that they are very rich so keep that in mind before grabbing a few! I definitely could not eat more than one at time.

And just a fun little aside, while I was making the cookie dough I noticed Milo was sleeping peacefully in one of our chairs, undisturbed by anything else going on in the world. But when I returned to the living room Marty had kicked him off and was observing all the happenings in the kitchen. Such a sneaky kitty!

Recipe from Sugar Plum:

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Davidson’s Safest Choice Pasteurized Shell Egg Yolks
1 1/3 cups all purpose flour
1 3/4 cups mini chocolate chips, divided use
4 teaspoons shortening

For even more great recipes, be sure to check Sugar Plum out!