This is a fun treat: a chocolate bonbon that is filled with cookie dough. Well, not really cookie dough. There are no eggs, and there are a few other minor tweaks, like using powdered sugar to make a smoother filling.
Chocolate Chip Cookie Dough Truffles
1 cup salted trans-fat free margarine
4.5 ounces dark brown sugar (3/4 cup)
5.25 ounces powdered sugar (1 1/4 cups, or use 3/4 cup regular white sugar)
1 Tbl. vanilla
2 1/2 cups flour
2 Tbl. cream of coconut (or a bit of dairy-free “milk”), if needed
6 ounces mini chips (I used espresso chips)
14 ounces pareve chocolate bark (Leiber’s or Shufra)
Cream margarine and sugars until smooth and fluffy. Add the vanilla. Add the flour. Add the cream of coconut or milk as needed if the dough is too dry. Shape the dough into balls (you might need to chill it if it is too soft. Place the balls on parchment lined sheets and chill. Melt the chocolate bark and dip the balls into the melted chocolate. Place dipped chocolate truffles on the parchment to set. Chill.
Note: you can top the truffles with some crushed chocolate chip cookies, if desired.