If you know my style candy at all now, you know I am a flair for the sweet combo / salty. In fact, it's probably my mixing all time favorite flavors and I do what I can add that dash of sea salt every time a dessert warrants (which is almost always.) So, when asked create a recipe using the first free egg-featured cookie dough in "the Cookie dough Lover's Cookbook," you can guess where my mind went first. Yes, absolutely, I knew immediately that my creation was to include a bit of salted caramel.
If the small pocket of caramel I "injected" with care in each truffle is not enough salt for you, I also used the cookie dough peanut butter truffles and finished off with a little sea salt. The result? A sweet and savory bite really decadent from beginning to end. And the best part it is not baked, and they are much easier to assemble than they seem. (People always seem very impressed with truffles home, which is great for me because I find them quite easy!)
This recipe is part of a fun promotion for Lindsay Landis again dedicated cookbook cookie dough! Yes, the talented blogger behind Love & Olive Oil has created (and beautifully photographed,) dozens of recipes while using its safe-to-eat creation of cookie dough. Some bloggers were invited by Quark Books to create something using cookie dough under the "Cookie Dough-lympics" (cute right?) I'm very happy to participate because I love Lindsay A- B blog - I've never tried to raw cookie dough
- for cookie Dough:
- ¼ cup (1/2 stick) butter unsalted, room temperature
- ¼ cup creamy peanut butter
- ¼ cup sugar
- ½ cup light brown sugar, packed
- 2-3 tablespoons tablespoons milk or cream
- ½ extract teaspoon vanilla
- 1¼ cups all purpose
- ¼ teaspoon salt
- 8 oz half nuggets of sweet chocolate *
- ½ cup salted caramel (homemade or store bought)
- sea salt and chocolate curls for garnish
- In a large bowl, beat butter, peanut butter and sugar with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Mix 2 tablespoons of milk and vanilla. Sift the flour and salt and mix on low speed (or by hand) until incorporated. (My dough was too dry, so I added another tablespoon of milk, you may not need though.)
- Cover and refrigerate dough for 30 minutes or until enough firm to handle.
- Meanwhile, up a pastry bag with a nozzle tip ** and fill the bag with salted caramel.
- When cooled, form the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Carefully push the angled portion of the tip of the injector in each dough ball and fill it with caramel. You will see the dough swell slightly as you fill it.
- As you remove the pastry bag, turn a corner so the caramel does not spread too much. Repeat with all the truffles.
- Pop tray filled caramel truffles in the freezer for at least an hour for the caramel firms up. (If you need to smooth / clean caramel drops summits, is time.)
- Place the chocolate chips in a heatproof bowl and melt according to the instructions on the bag. (One minute on high followed by stirring and 15 seconds of additional interval that works best for me.)
- using a spoon or fork, dip truffles in melted chocolate l one and a time, the coating evenly. Press the spoon on the edge of the bowl to shake off excess chocolate. Place the truffle back on the baking sheets and sprinkle with sea salt and chocolate curls before the shell hardens.
- In an airtight container, truffles will last in the refrigerator up to a week.
* an injector tip is a long pastry tip that allows you to easily fill the baked goods and pastries. I got mine in this decoration game, but I'm sure that most stores sell cooking. Any other end with a small round tip would also probably do the trick
Recipe adapted from: The Cookie Dough lover's Cookbook by Lindsay Landis
