What’s better than eating chocolate chip cookie dough? Eating cookie dough without the worry associated with it. These chocolate chip cookie dough truffles deliver just that – cookie dough flavor, without the raw eggs. A chocolate coating around these balls of dough make them a perfectly decadent, bite-size treat.
While the ingredients are rather simple, these truffles are sure to impress. They’re a welcome addition to any dessert table – whether it’s at a wedding shower, birthday party, or any other type of celebration. They could also be used as party favors of gifts for friends and family at the holidays.
Looking for ways to make these truffles extra special? Add little touches like nonpareils or chocolate drizzle on top. Place them in miniature cupcake liners for decoration and easy handling. You could even buy little boxes from your local craft store to package them as gifts. These are all simple little things you can easily do yourself to show that these truffles were made with love.
Don’t have anything special planned but just love cookie dough? This is the kind of treat that really needs no reason to make. Make a batch and enjoy a few with a glass of milk. The recipe makes about 60 truffles, but they last for quite a while if refrigerated. Share with friends or coworkers, or just keep in the refrigerator so your family can enjoy a couple as an after-dinner dessert for a week or two.
Ingredient tip: While some truffle recipes will recommend almond bark for coating, using good-quality chocolate will make all the difference in these truffles. If you’re in the Bensalem, PA area, Gabe’s Candy & Nut House on Neshaminy Boulevard carries Merckens® melting chocolate, a brand known for superior quality and consistency.
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14-oz.) sweetened condensed milk (fat-free if you prefer)
- ½ cup miniature semi-sweet chocolate chips (double if omitting nuts)
- ½ cup chopped walnuts (optional)
- 1 pound melting chocolate of your choice (dark chocolate used here)
- Watch the slideshow to see each step.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the vanilla and condensed milk. Mix well with electric mixer.
- Gradually add in the flour, mixing well.
- Stir in the chocolate chips (and nuts if preferred).
- Lightly cover the bowl with foil and refrigerate for 30 minutes. This will allow the dough to firm slightly, making it more manageable.
- After refrigerating, use a small cookie scoop (tablespoon sized) to form dough balls. Place balls on a cookie tray lined with foil.
- Once balls are formed, lightly cover tray with foil and refrigerate for at least 1 hour. If you’d like to split this into two days, refrigerate overnight.
- Melt dipping chocolate using a double boiler (or microwave-safe bowl if you prefer). Dip each ball into the melting chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melting chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
- If using sprinkles, lightly shake over truffles before the chocolate coating hardens. If you wish to do a chocolate drizzle (either just for texture or with an additional type of chocolate), refrigerate for about 15 minutes first. An easy technique for achieving a delicate drizzle is to dip a fork in melted chocolate, then lightly shake the fork back and forth over the tray of truffles.
- Refrigerate finished truffles for 1 hour before serving. If making in advance or as gifts, truffles will keep in an air-tight container for 1-2 weeks if refrigerated.
- Makes approximately 60 truffles.
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