White chocolate covered edible cookie dough that's completely irresistible!
Course Dessert, Snack
Cuisine American
Keyword chocolate, cookie dough, truffles
Prep Time 20 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Servings 18truffles
Author Taleen Benson
Ingredients
¾cup (85g)unsalted butterroom temperature
½cup (100g)light brown sugarpacked
¼cup (50g)granulated sugar
1teaspoonvanilla extract
1 ½cups (222g)gluten free flour blendheat treated (see recipe notes)
½teaspoonsalt
⅓cup (55g)semisweet chocolate chips
16ounceswhite chocolatemelted
Instructions
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter with both sugars until combined. Add vanilla extract and continue to mix.
Add flour and salt, mixing on low speed until combined. Stir in the chocolate chips.
Scoop out tablespoonfuls of dough and roll into balls. Arrange on a parchment lined plate or baking sheet and freeze in the freezer for at least 30 minutes.
Remove dough from the freezer and dip in melted chocolate to cover completely. Place back on lined plate or baking sheet and chill in the refrigerator for 20-30 minutes to set.
Notes
To heat treat the flour, heat in the microwave for 1 minute or until temperature of flour reaches 165ºF.