Cookie dough truffles make with Bailey's Irish Cream and dipped in white chocolate.
Keyword Bailey's Cream, St. Patricks Day, truffles
Prep Time 1hour
Total Time 1hour
Author Lyuba Brooke
½cupof salted butterroom temperature
⅔cupof light brown sugar
2TbspBailey's Irish Cream
1cupof flour + 2 Tbsp
10-12ozwhite chocolate melting chips
Candy shamrocks and gold coins - optional
For Non-alcoholic version:
Substitute Bailey's with heavy cream
Beat butter and sugar together on medium-high speed for a couple of minutes, until light and fluffy. Add Bailey's Irish Cream, mix well. Lower speed to low and add flour and cinnamon. Mix until all combined. Scrape sides and bottom of the bowl and mix just a little bit more.
Using a cookie scoop, scoop out cookie dough and shape them into even balls. Place them on a large cutting board covered with parchment paper. Refrigerate for 30 minutes.
Melt white chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
Using a fork, dip each cookie dough ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler. Lay it back on the parchment paper (you'll need a toothpick or something small to help you slice the truffle off the fork) and add candy shamrocks if desired. Repeat with all cookie dough balls.
Store in the refrigerator, covered or in a container with a lid.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.