Sometimes, you just need to eat raw cookie dough dipped in chocolate.
Okay, at all times I really need raw cookie dough dipped in chocolate. Who am I kidding? But, for some greater good, or something, I surpress my need, and save it for the days where I need a little pick me up.
Like, you know, when you find out you need surgery, and you’re going to miss out on the race you’ve spent the last 3 months training for. Wahhhh. It’s okay though, because these made me feel better. A lot better. Like in Ratatouille when that little rat takes the bite and the fireworks go off around him, and the whole world stops. I heart Pixar.
I would tell you that these are a huge problem. And they are were. I ate them all up. Problem solved. I am so good at solutions. Have a food problem? Here is the solution: Give it to me. Unless it’s strawberries. Or pineapple. Or beets. Yuck. Also, crisco, but is that even food???? It can’t be! It gives me the creeps. Some people I know keep pounds of it in their pantry. I have strange friends. 😉
Anyway, I made 3 kinds of truffles. When you’re indecisive like me, and you can think of a million ways that these truffles could taste good, it would be silly to choose just one. So I made some with fleur de sel (fancy for sea salt–don’t worry, you don’t have to spend $15 on your salt; regular sea salt will do), and I topped some with cinnamon chips, and drizzled white chocolate over the rest. The salted ones were my favorite. Shocking, right?
All I can say is you’re welcome. Or, I’m sorry. Depending on how you take eating a dozen truffles in one sitting….
Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
- 2 tbs light whipped butter
- 1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
- 1/4 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup white whole wheat flour
- 2/3 cup dark chocolate, melted
- optional toppings: fleur de sel, cinnamon chips, white chocolate
Directions:
- In a medium bowl, beat together butter, cookie butter, vanilla and flour until well combined. Cover and chill for 30min-1 hour.
- Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.
Toppings:
- If using fleur de sel, or cinnamon chips, top before freezing. Sprinkle fleur de sel on top, or place 2-3 small cinnamon chips into the top.
- If using white chocolate, wait until set. Melt desired amount of white chocolate and drizzle lightly using a toothpick. Refreeze to set.
Devon says
Right now is one of those moments where I just need to eat raw cookie dough dipped in chocolate…
Becs @ Lay the table says
Wow, just found this through Foodbuzz and it looks amazing! I’ve got a load of speculoos paste needs eating up and I’ve now found a solution!
Ari says
Thanks!! You’ll have to let me know how you like them!
Winnie says
These look sooooooooooo tempting!
I’d love to try, and I pinning them
Ari says
Thanks! Let me know what you think if you do!
Unicorn says
making this tomorrow… only I’m gonna wrap it in bacon first before dipping in the dark chocolate =) food porn