You know how I told you guys that we don’t really celebrate V-day around here?
Well, I was telling the truth, but you wanna know what I woke up to this morning??
I’ll tell you what.
A Valentine’s Day gift.
That’s right. The Hubster got up early, went downstairs, and set up a wonderful, thoughtful, and romantic Valentine’s gift for me.
Wanna know what it was?? Alright.
He washed the dishes for me.
To be 100% perfectly honest, this isn’t a rarity. My hubby is the best hubby, and he’s always been very willing to help out with the housework.
What makes this so very special is that he took the time to get up early and come down and get them done for me before he headed off to work.
I have the best Valentine in all the land.
Alright, I know, I’m just bragging now, so how about I tell you about these truffles? These truffles.
Oh, these truffles!
Snickerdoodle cookie dough, wrapped around creamy vanilla buttercream, and covered in sweet white chocolate. Uh…yeah. Yum.
To make the buttercream filling as easy as possible, I froze a small amount of my favorite vanilla buttercream frosting overnight. The next morning, I took it out and let it warm up a bit, uncovered, while I prepared my cookie dough. Then, while the cookie dough was chilling, I rolled teaspoonfuls of the frosting into balls. By letting it sit uncovered, and working with it while it’s cold, the frosting is slightly dried out, and firm enough to roll into balls without getting it all over your hands.
Once the cookie dough is ready, all you have to do is wrap it around the prepared frosting, then shape it as desired. Easy peasy.
A little white chocolate (particularly delish with the cinnamon snickerdoodle dough and vanilla buttercream), some pretty sprinkles, and a festive heart on top, and you have a lovely little faux cupcake, that’s really a faux truffle, that nobody can resist.
These have pretty much everything you could ask for in Valentine’s Day candy; creamy vanilla buttercream, truffly cinnamon cookie dough, and smooth chocolate all dressed up for the party. And they’re fast, with no oven required. Perfect!
Buttercream-filled Snickerdoodle Cookie Dough Truffles
Makes 20 to 30 truffles, depending on size
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 can sweetened condensed milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 to 1/2 cup vanilla buttercream frosting, thoroughly chilled
1 bag of white or semi-sweet chocolate chips or candy melts for dipping
Combine the flour, cinnamon, and salt in a small bowl; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Stir in the vanilla and most of the sweetened condensed milk; mix well. Add the flour and mix well until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it’s too wet, add a little more flour. Cover the bowl and chill for at least 1 hour in the refrigerator.
While the dough is chilling, gently roll 1 teaspoon servings of the frosting into balls and place in the refrigerator to stay cold.
Once the cookie dough is chilled, remove it from the refrigerator and wrap 2 to 3 tablespoons of dough around the frosting balls (you can make them larger or smaller, if desired), rolling the whole thing into a ball. Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill for another 20 to 30 minutes.
While the rolled dough is chilling, melt some chocolate chips or candy melts for dipping. Push the chilled ball onto a toothpick, skewer, or lollipop stick, and roll it in the melted chocolate to coat it. Tap off excess chocolate. Place the dipped truffle on the prepared baking sheet. If desired, top the truffles with mini chocolate chips, sprinkles, or candies while the chocolate is still wet. Allow to set up completely before serving.
Recipe by Darla