If you think using pre-made Pillsbury dough as a base for making cookies is an unforgivable cop-out, stop reading now.
If, however, you are an enlightened, generous person who recognizes that “semi-homemade” baked goods still have merit for the time and creativity involved in their preparation, then please enjoy my five-part Pillsbury Baking Blitz.
Part I: Sugar Cookie Chocolate Truffles
Confession: These are aren’t my favorite type of truffles. I prefer this variety:
And while those that know me, know that I would, with minimal prompting, eating a whole savory truffle by itself, the sweet kind are infinitely more poppable. (And actually less likely to give me a sick stomach.)
1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
Chocolate-flavored candy coating
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Shape each cookie into a ball; place 2 inches apart on cookie sheets.
Bake 9 to 12 minutes or until edges are light golden brown (center of cookies will be soft).
Cool on cookie sheets 5 minutes. Shape each cookie into a ball. Refrigerate 10 to 15 minutes or until completely cooled and firm.
Line a third (cool!) baking sheet with parchment paper.
In medium microwavable bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. MAKE SURE THERE IS NO WATER IN BOWL OR CHOCOLATE WILL SEIZE.
Dip cookie balls, one at a time, into melted candy coating. Immediately decorate with candy sprinkles. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.