There are certain desserts that just can’t be ignored, check out this recipe for cookie dough truffles with sea salt. I’m sure you’ll thank me later.

Ingredients

• 1/2 recipe Chocolate Chip Blondies, recipe follows
• 2 (12-ounce) bags semisweet chocolate morsels, melted over double boiler for dipping
• Fleur de sel, for decoration

Possible ideas for decoration:

• White chocolate morsels, melted
• Milk chocolate morsels, melted
• Sprinkles
• Chopped nuts
• Cocoa powder
• Powdered sugar
• Turbinado sugar

• Special equipment: toothpicks or wooden skewers

Directions

Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.)

Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator.