Snickerdoodle Cookie Dough Truffles

01Method

1. 1

   Line a baking tray with parchment paper. In a medium bowl, combine the flour, cinnamon, baking soda, and salt by whisking together.

2. 2

   Using an electric mixer on medium-high speed, cream the brown sugar, granulated sugar, butter, and yogurt in a large bowl for approximately 2 minutes until smooth and well blended.

3. 3

   Pour in the flour mixture and mix on low speed until fully incorporated. If needed, stop the mixer and finish combining by hand.

4. 4

   Portion the dough into tablespoon-sized pieces and shape each into a smooth ball. Place on the prepared tray and refrigerate for about 1 hour until firm.

5. 5

   In a microwave-safe bowl, melt the chocolate chips and shortening together using 30-second bursts, stirring between each interval, until the coating is fluid and smooth.

6. 6

   Working one at a time, drop the chilled balls into the chocolate coating and turn with a fork to coat completely. Lift each truffle out with the fork, allow excess coating to drip off, then return to the tray. If the coating starts to thicken, briefly reheat in the microwave.

7. 7

   Refrigerate the coated truffles for approximately 1 hour until the chocolate shell is fully set. Store in an airtight container in the fridge for up to 5 days.