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The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...without the worry of raw eggs. That's what makes them so appealing. Plus, they're easy to make. -Lanita Dedon Slaughter, Louisiana
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Nutritional Facts 1 serving (2 each) equals 240 calories, 12 g fat (8 g saturated fat), 12 mg cholesterol, 46 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cookie Dough Truffles in Taste of Home December/January 2005, p28
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Reviewed on Jan. 26, 2012 by chickenville
The kids and I made these candies and they LOVED them. I'm not the biggest fan of cookie dough, but these were yummy. I would suggest making them small and allowing time for chilling in the fridge or freezer. If you want to see my photos, I posted them on my blog....http://fromchapelhilltochickenville.blogspot.com/2012/01/cookie-dough-truffles.html
The kids and I made these candies and they LOVED them. I'm not the biggest fan of cookie dough, but these were yummy. I would suggest making them small and allowing time for chilling in the fridge or freezer. If you want to see my photos, I posted them on my blog....
http://fromchapelhilltochickenville.blogspot.com/2012/01/cookie-dough-truffles.html
Reviewed on Jan. 16, 2012 by lorraineflk
Raw flour, NO. I did the original recipe and had a terrible time forming the truffles(as did Paula Deen if you watch that episode carefully). The dough had to be frozen in order to make the balls. So I did it again but substituted coarsely ground 'krispy rice cereal' for the flour. I also added some oatmeal. That did the trick; I could shape the balls easily and dipping was a breeze. Lorraine in Wyoming
Reviewed on Jan. 10, 2012 by kodr21
Easy to make, but need to make sure to make little balls, too big and they are too much to handle!
Reviewed on Jan. 08, 2012 by MomtoAsa
I made this for my family's annual Christmas cookie baking day and it was a huge hit! Everyone thought they were rich a delicious! I can't wait to make this again!
Reviewed on Jan. 02, 2012 by LauraManning
Excellent! When I make these, I replace the chocolate bark with 2 12-ounce bags of semi-sweet chocolate melted with about 1/2 block of parafin wax (that's been shaved with a knife for quicker melting).
Reviewed on Jan. 01, 2012 by missygail
Loved these! I would make them a little smaller and use milk chocolate for the outer shell, but that's just a personal thing.
Reviewed on Dec. 29, 2011 by Mrs_T
My hubby actually made these to share with family and friends. They have gone over really well. I agree, they would be better coated with real chocolate, but the almond bark is so easy. I think I will try them next time using the Ghiradelli chocolate as suggested below. My hubby managed to get over 7 dozen truffles from this recipe! All in all, it's a keeper!
Reviewed on Dec. 27, 2011 by lorilynced
I'd rather eat the true cookie dough--raw eggs or not! Been eating it all my life and haven't got sick. This recipe would taste more better I think if you used real chocolate chips rather than the choc flavored almond bark. Personally I think that stuff is tasteless.
Reviewed on Dec. 27, 2011 by kknickerbocker
These are wonderful! I use ghirardelli chocolate which hardens beautifully without additives. I did add about 1/2 cup more flour and refrigerated for ease of dipping. Definately will make again next Christmas!
Reviewed on Dec. 26, 2011 by williehansen
I made these truffles at least 5 years ago for an annual Christmas party and everyone loved them. I make them every year and everyone asks me before the party if I am making again this year. Kids love the cookie dough also.
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