Day Four: A Secret (Not so Secret) Holiday Recipe
This year, we wanted to share our favorite traditions, our excitement over new ones, and our desire to give back. The result? 12 Days of Sundquist Christmas! We’re sharing what our employees enjoy most around the Holidays. Our secret recipes, favorite DIY decorating tips, and Christmas traditions are here for you to read. We hope this inspires you to share what you love about the Holiday Season with those you love.
On the fourth day of Sundquist Christmas, we give to you a Holiday Recipe from the pantry of Kristi Sundquist! Take it away, Kristi!
Andes Mint Chip Cookie Dough Truffles
Have you ever been eating a bowl (or a carton – let’s just be honest here) of cookie dough ice cream and thought to yourself, “I really wish there was less ice cream in here.” If so, than this little recipe is for you!
Perfect for gifts, for a party, or even a snack all to yourself, (Because I ate NONE of these while making them… none. None at all.) these are sure to impress despite being very simple to make.
First, you make the cookie dough, then you get to move onto the fun part!
Scoop the cookie dough out onto a sheet pan lined with parchment or waxed paper, then stick them in the refrigerator for about half an hour to firm them up. Trust me, this is important. Super sticky cookie dough all over your hands isn’t my favorite way to celebrate the holidays!
Once they aren’t super sticky anymore, which will probably be about 30 minutes, you can pull them out and roll them into smooth balls. Then toss them into the cold again to let them fully harden. Plan on at least an hour for this step. If you shortcut it, then next stage will be more difficult than it needs to be.
Wait a bit for the chocolate shell to harden, then melt the green mint chips and carefully decorate the tops with a fork or a bag with a small hole. Then stick those beauties back into the fridge to harden up and serve cold! (Or in my case, frozen. They are so good frozen!)
What you need:
1 stick (½ cup) butter, room temperature
¼ cup granulated sugar
½ cup packed dark brown sugar
1 teaspoon vanilla
2 cups all purpose flour
1 can (14 oz) sweetened condensed milk
2 bags of Andes Mint Chips
¼ cup of green mint chips for decorating
How it goes:
- In a bowl, cream butter and sugar on medium-high speed until fluffy. Beat in the flour, 1 cup at a time, (will be crumbly by the end) then add the sweetened condensed milk and vanilla until full incorporated.
- Mix in an entire bag of Andes Mint Chips.
- With a small ice cream scoop, place individual balls of dough onto a parchment or waxed paper covered cookie sheet, then refrigerate for about 30 minutes.
- Roll the chilled dough into smooth balls, then refrigerate for another 1 hour or so, until completely firm.
- In a bowl, melt the other bag of Andes Mint Chips. Dip the cookie dough balls into the mint chocolate and place on parchment paper. Let the truffles harden, about 10 minutes.
- Melt the green mint chips then, using a fork or a bag with a small hole, drizzle over all the truffles.
- Store them in the refrigerator and serve cold, or an extra treat… try them frozen!
This makes about 36 truffles, depending on the size of your ice cream scoop!