Cookie Dough Truffles

Here we are! Final day of sharing truffles recipes…just in time for Christmas!

Yay! It’s Christmas Eve! I’m so excited for all of the amazing conversation and laughter with friends and family and it goes without saying….the food…especially the sweet stuff. ;-)

They taste just like the real thing but without being afraid of raw eggs or anything. Well, I hope you enjoy these cookie dough truffles!

Cookie Dough Truffles

adapted from Taste of Home

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups unbleached all purpose flour
  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1/2 mini semi-sweet chocolate chips (I used a heaping 1/2 cup full.)

How-To

  1. Beat the butter and brown sugar until fluffy.
  2. Add in the vanilla and beat.
  3. Alternating, add the flour followed by the condensed milk, beating well between.
  4. Stir in chocolate chips.
  5. Scoop out 1 tablespoon balls, place on parchment paper and refrigerate for about an hour until they are firm.
  6. In the palms of your hands, roll them into balls.
  7. Dip them into melted chocolate and put the back in the refrigerator to harden.
  8. Store in the fridge.

Servings: 47 truffles

Related posts:

22 comments

    1. I used the 60% cacao Ghirardelli chocolate chips. I’ve found that they are perfectly runny when melted and trip off without a lot of excess chocolate draining to the bottom of the truffles.

  1. Hi, I made the cookie dough truffles just now. However I’m not sure whether the cookies can be eaten directly because it hasn’t been baked right? It’s just way too weird. LOL. Anyway I wanna ask something, when I melt the chocolate in double boiler, why the chocolate become a clumps? What happened with that? Help me Caroline! So many thanks and have a nice day ;)

    1. Haha…it is weird, but there’s no raw egg in it so it’s all good….and very tasty! :-) As for the melting of the chocolate, I’m guessing that it was the type of chocolate you were using. I’ve used all sorts from the grocery and I’ve learned that to get a smooth melt, you have to have good quality chocolate. No offense to Nestle, but their chocolate chips just don’t like to melt….they are great in chocolate chip cookies, though! ;-) I hope they tasted okay, despite the clumps!

  2. I made it just now, however I’m not sure whether it could be eaten or not, because it has not been bake or something.. And one more, when I melt the chocolate in double boiler, why the chocolates became a clumps? Thanks Caroline!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>