Terri Lynn Recipes Almond Crusted Cookie Dough Truffles
What makes cookie dough more delicious? A dusting of Terri Lynn Almonds of course. . . .
These no-bake truffles are irresistible—a cookie dough aficionado's dream.
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- 1 cup Brown sugar
- ¼ cup Granulated sugar
- 1 cup Unsalted butter (softened to room temperature)
- 2 ½ tsp Vanilla extract
- 1 tsp Salt
- 2 cups All purpose flour
- 2 cups Miniature chocolate chips
- 1 cup Terri Lynn Roasted Whole Almonds (crushed)
- Heat treat your flour by placing it in a microwave safe bowl and heating on high for 50-60 seconds until the internal temperature reaches 166°F.
- In a large bowl using a hand mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter.
- Beat until fluffy and light in color, about 1 minute. Beat in the vanilla and salt until combined. Mix in flour until dough starts to come together.
- Stir in 1 cup of the miniature chocolate chips with rubber spatula.
- Scoop dough into Tablespoon-sized balls and roll with the palms of your hand until smooth and round. Place on wax-paper lined cookie sheet and chill for 15-20 minutes.
- While cookie dough balls are chilling, melt the remaining chocolate chips in the microwave, by heating in 20 second intervals, stirring between each.
- Remove cookie balls from chilling, spear the top of each ball with a toothpick and, holding the toothpick, dip each ball into the melted chocolate, then dip bottom into the crushed almonds.
- Return to cookie sheet and remove toothpick. Allow chocolate to harden before eating and enjoying.
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