Bailey's Cookie Dough Truffles

• Baking & Spices

  • 2 tbsp 1 cup of flour
  • 2/3 cup Brown sugar, light
  • 1/2 tsp Cinnamon
  • 10 oz White chocolate melting chips

• Snacks

  • 1 Cookie scoop

• Dairy

  • 2 tbsp Baileys irish cream
  • 1/2 cup Butter, salted
  • 1 Substitute bailey's with heavy cream

• Other

  • Candy shamrocks and gold coins - optional
  • Double boiler

Found on willcookforsmiles.com

Description

Ingredients

• ½ cup of salted butter, room temperature
• ⅔ cup of light brown sugar
• 2 Tbsp Baileys Irish Cream
• 1 cup of flour + 2 Tbsp
• ½ tsp cinnamon
• 10-12 oz white chocolate melting chips
• Candy shamrocks and gold coins - optional
• Recommended tools:
• Double boiler
• Cookie scoop
• For Non-alcoholic version:
• Substitute Baileys with heavy cream

Directions

• Beat butter and sugar together on medium-high speed for a couple of minutes, until light and fluffy. Add Baileys 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 (youll 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.