There are some things in this world that require us to take a deep breath, count to three, and focus on saying “no.” Yes, we all have our vices, and our ways to keep them in check. But I am of the school that almost all things are allowable in moderation, and focus on keeping control over most things that I find all too tempting by limiting myself to indulging in them once a year. The reset date comes in July, loosely tied to my birthday.
This limited access list used to consist of a meager two items: Starbucks frappuccinos (if only my coffee could be drenched in whipped cream and caramel every day) and S’mac (glorious, glorious cheese). But it seems this year I have given myself the gift of another item to add to this list: mini candy bars immersed in cookie and dipped in chocolate and nonpareils. I call them candy cookie truffles, or simply “vice number three.”
Sure, they’re no birthday cake, but they are just as decadent and filling–seriously, there are three layers of sweet goodness to indulge in. And boy are they a party hit! Did I mention how easy to make they are? But if you don’t feel like making the simple cookie dough outlined below, I’m sure you can buy some ready-made at the grocery store. And while I expect to have many a birthday ahead of me before I have children, this seems like an ideal recipe to make with some little kitchen aids! I take no responsibility for the sugar comas these treats will induce, in the young or old.
Candy Cookie Truffles
Adapted from Baked Elements
Makes 30-40 cookies
2 cups flour
1/2 cup minus 2 tablespoons sugar
1 tablespoon unsweetened cocoa powder (you can use dark or regular)
1/8 teaspoon salt
1 cup butter, at room temperature
1 large egg yolk
40 small candies (I recommend Rolos, mini Reese’s peanut butter cups, or mini Snickers)
6 ounces chocolate (milk, dark, or white will do)
3 tablespoons nonpareils
Whisk together the flour, sugar, cocoa powder, and salt in a bowl. Set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium speed until it is creamy. Add the egg yolk and beat until combined. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed.
Use your (clean!) hands to take the dough out of the mixer. Form it into a ball and flatten into a disk. Cover well with plastic wrap, and refrigerate for at least 1 hour, or until you are ready to prepare the cookies.
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Lightly flour a surface and rolling pin, and roll out the dough to 1/4 inch thick. Use a cookie cutter or glass to cut circles about 2 to 1 1/2 inches in diameter. Wrap each piece of candy with a cookie dough circle, and make sure there are no rips in the dough. Place on baking sheets, about 1 inch apart. Bake for 12 to 15 minutes, rotating the baking sheets in the middle of the baking time. The cookies are ready when they are slightly brown and look firm. Remove the cookies from the oven and let them cool completely.
Once the cookies have cooled completely, line baking sheets with parchment paper. Melt the chocolate in a double boiler or microwave. Dip each cookie in the chocolate, and place on the baking sheet. Sprinkle with nonpareils. Place in refrigerator to cool and harden. Cookies are ready when the chocolate coating has solidified.
Enjoy but once a year!