I love raw cookie dough… who doesn’t? I have so many memories of making cookies with my family and tast-testing the dough. My dad used to eat more dough than cookies and we’d have to force him out of the kitchen if we actually wanted warm cookies.

There are so many recipes now that incorporate cookie dough, and every time I come across one I have to try it. I have had these cookie dough truffles bookmarked for awhile now. I thought Valentine’s Day was the perfect occasion to try them.

Not too long ago, I stumbled upon the dollar section at Target. Is that idea genius or what? They suck people into buying things they don’t even need because the idea that something at Target is just one dollar overpowers them. I have yet to browse that section without seeing little one begging for their favorite item, and a mom giving in. If a takes a dollar to make it a pleasant trip to Target, by all means, let those toddlers loose to pick something out. I found heart ice cubes molds, and bought them, why? – not because I needed them, but because they were a dollar. When I went to make up these cookie dough truffles, I remembered the heart molds and thought I put them to use.

The cookie dough is a simple recipe, without the raw eggs and it tastes pretty good. Once the cookie dough was ready, I spread it into the heart molds and popped them in the freezer over night. If you don’t want your cake, brownie, or cookie dough truffles to fall apart when dipping, the secret is to freeze them and take them out a couple at a time. You’ll probably spend less time working on these than you will standing in the See’s or Godiva line this weekend, and anything homemade earns extra points in my book!

Have a fabulous Valentine’s Day with the ones you love!

Want more cookie dough inspiration? Try these recipes below!

Cookie Dough Ice Cream Bomb!

Cookie Dough Brownies

Cookie Dough Truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5-1/2 dozen