Cookie Dough Truffles
Looking to kick cookie dough up a notch? These cookie dough truffles are delicious, simple, and will definitely be crowd pleasers.
After posting two chili recipes almost simultaneously, I couldn’t resist the urge to follow-up my last cookie dough post with another winner in the cookie dough department.
Cookie Dough Truffles. Oh my.
These were tasty. Really tasty. So tasty that half the batch didn’t end up at the intended destination of my neighbor’s house for a football party. Oops.
I happen to love truffles especially the cheater kind and these fit that department. Simple, delicious and a great crowd pleaser! (P.S. there are no raw eggs in the cookie dough so you can relieve your mind on that account!)
Cookie Dough Truffles
Ingredients
- ½ cup (113 g) butter, softened
- ¾ cup (159 g) packed brown sugar
- 2 ¼ cups (320 g) all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup (85 g) miniature semisweet chocolate chips
- ½ cup chopped walnuts, optional, I did not add them
- 1 ½ pounds semisweet chocolate candy coating, chopped
Instructions
- In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.
- Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
- In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets.
- Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.
Notes
Video Tip: here’s a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.
Chocolate: my preferred brand of chocolate is Ghirardelli.
Serving: 1 Serving, Calories: 350kcal, Carbohydrates: 41g, Protein: 5g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 17mg, Sodium: 58mg, Fiber: 3g, Sugar: 27g
Recommended Products
Recipe Source: adapted from Taste of Home
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
They are really good!!
Thanks for the recipe,
Sincerely, Anissa Coleman
We’ve been making these annually for at least 5 years, and they are the most requested item on our sweets tray – doesn’t disappoint!
Can I eat these if it has raw flour? These were delicious and since I regularly eat raw cookie dough without issue, I’m not concerned, but I would be hesitant to gift to someone else.
You can toast the flour at 350 degrees for 5-6 minutes prior to using.
Hi Mel,
Help! How do you dip your truffles in the chocolate? I get the melting part down, but trying to dip them, cover them with chocolate, and put them on the wax paper to dry, all while trying to make them look pretty does not work me! I avoid making any kind of dipped round ball because I don’t know how to make them look decent enough to serve. 🙁
Thanks!
Rhonda
Hi Rhonda, I use two forks. I place a truffle on one fork (placing it toward the tip of the fork) and dip it in the chocolate and then lift it out of the chocolate and tap the side of the fork on the edge of the bowl so the excess chocolate falls through the tines of the fork. Then I use the other fork to gently slide the truffle off onto parchment paper. Does that help?
Raw flour can be unsafe to eat. Spread the flour on a rimmed baking sheet and place in a 300F oven for 8-10 minutes to kill any bad stuff. Cool and use in the recipe. It will not change the color the flavor of the flour.
I thought you weren’t supposed to eat raw flour?
My thought also
Mel!! I LOVE, LOVE, LOVE these!!! And so does my whole family! I wish I could eat these everyday of my life. Amazing, and so much fun! Thanks for another relish recipe!
Just found your site, and everything looks so yummy. Can’t wait to try some of your recipes. Thanks for sharing.
I made these yesterday, and they were everything I hoped for! Delicious! Thanks Mel!