We continue the Reble-Thanksgiving recipes with these cute dough balls you saw a hint of in the last post:

Here's the special ingredients for this recipie (If you're new here, "special ingredients" are those that I didn't already have in the cabinet, items I had to go to the store for.):

To make the cookie-dough insid, beat together the butter, brown sugar, and vanilla. 

Add the flour...

and stir it up. 

Toss in the chocolate chips,

and attempt to stir them in. 

I say "attempt," because they didn't stir in very well. Far be it from me to say something has too many chocolate chips, but I willingly admit that these chocolate chips did not incorporate well.  See the chocolate chips sitting around the lump in that picture? All of those wouldn't go in. 

After trying to mix them with my hands for almost five minutes, I resorted to smashing the extra chocolate chips into the dough as formed it into balls. Here they all are! 

You can make them as tiny or big as you like; if you need enough for a party or want to keep some in the freezer, I'd suggest doubling the recipie. After this, stick the balls in the freezer, melt the chocolate, take out the hardened dough, and dip them! 

Because I was making these for Reble for Thanksgiving, I didn't get to dip them; she'll do that next week. But because, of course, I had to, I did try just a few. 

I dunked them in milk chocolate (not the milk/dark mix recommended by the recipie). Regardless, they were delicious! And so fun and cute! And (redundant for emphasis) yummy!

I'm a huge fan of this new recipie. I think cookie dough with no egg is so fun, and these looking like truffles adds even more fun! I'll definitely make these again. (and again. and again. and maybe tomorrow.)

Taste: 9-10

Easy-to-Make: 6/10 (It wasn't actually difficult, but the chocolate chips didn't stir in well and each ball has to be rolled and dipped, so it's a little high maintenance.)

Visual: Not sure because I didn't finish them out, but I'd guess 9/10 or higher! 

So there you have it! Make these fun cookie dough truffles for your next party. Or anything, really. Maybe make a batch, freeze them, and eat one per day. Here's the recipie link!

http://www.bhg.com/recipe/cookies/chocolate-chip-cookie-dough-truffles/

Update: I did indeed make these again, so here's some pics! We put sprinkles on some, and I thought that made them so cute. 

This was the first time I'd used a rack when dipping things in chocolate. It enabled lots of the extra chocolate to drip off without pooling like it would have on a tray. And when I moved them to the wax paper, they stayed round because most of the extra chocolate had dripped off already. I'll definitely do that again. Also, using a rack that only has lines going one way made it v easy to clean. 

Paolo Sebastian just revealed his Autumn/Winter line at the Adelaide Fashion Fest. Somehow he managed to absolutely amaze me again. His designs are stunning, enchanting, marvelous. One day, I will wear one. Maybe. 

Here's the behind-the-scenes Instagram: 

(not that all of these weren't from Instagram...shh, don't tell.)

These two recipes I made for Reble to bake for her family on Thanksgiving. Even though I had to package up most of the dough to put in the freezer for her, I made sure to bake one to eat so I could write a full report for you, my imaginary reader. 

(One day I'll probably tell someone about this blog, so maybe I should be saying my future reader. don't wanna offend anyone, even if they're currently nonexistent.)

We picked the recipie sitting in church (after church, of course), and I went over to her house later that evening to bake them. I tell you that because she wasn't home, and for the first time, I got to let myself in the house. I'm really part of the family now, guys! Hooray! Though honestly, they've treated me like family for almost a year now. So this just made it more official. 

I got in and whipped up recipie 26, then I came to 23. It was pretty simple. Here's the special ingredients:

Start with the butters:

and beat them together for 30 seconds. Don't short it, or it won't look beautiful! 

Add the sugars, baking soda, and salt. 

Add the eggs, milk, and vanilla. Then add the flour. Don't get confused: two different steps, only one picture. 

Then add the peanut stuff! 

Here's the dough all stirred together. Sorry it's lumped into Saran Wrap, I forgot to take a picture before I put it in the freezer for Reble. 

I baked a few, of course. To taste! To report to you!

Here's the cute, tiny cookies. 

Here's the report: 

Taste: 7/10 They were good, but didn't blow me away. Would I make them again? I'm not sure. (Helpful, I know. Maybe just decide for yourself if they look yummy enough, then try them if you want.)

Easy-To-Make: 8/10 Super easy to make, the only part that was a little bit time-consuming was unwrapping the Reese's and cutting them. But honestly, I like Reese's, so I didn't mind. 

Visual: 9/10 I thought they were so cute! And they looked unique because not many cookies have peanuts or Reese's bits in them.  

There you have it! Here's the link:

http://www.bhg.com/recipe/triple-peanut-and-chocolate-chip-cookies/