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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 Feb. 04, 2013 by Jeanocap
Love these things. I make a batch and throw them in a freezer bag and pull a few out when I need a fix!
Reviewed on Jan. 14, 2013 by Ashaline
These are awesome. My daughter's favorite candies. I wish we made them more often!
Reviewed on Dec. 24, 2012 by mom28arrows4him
I made this recipe for the first time 9 years ago. Since then it is a yearly staple at Christmas time. My children always remind me that we can not forget the cookie dough truffles. They are great and easy for little hands to help.
Reviewed on Dec. 21, 2012 by newtastediva
This looked so good I made a double batch for gifts, what a mistake. They had a flour taste, not a good "cookie dough" flavor.
Reviewed on Dec. 18, 2012 by KristiJo
beyond tasty and satisfies my sweet tooth - easy to make!
Reviewed on Dec. 17, 2012 by mrsbates
The first time I made this recipe, we fell in love with it. It is not difficult to make, just time consuming. Over the years, I have used this recipe and varied ingredients. It is easy to change up. Oreo truffles, banana split truffles, peppermint, and the list goes on. Thank you to the creator!!!
Reviewed on Dec. 15, 2012 by kkerzman
AWESOME!
Reviewed on Dec. 04, 2012 by tahoeblue08
Made these as gifts years ago. Plan to make them again this year! They are so delicious!!
Reviewed on Dec. 01, 2012 by Maiden Faire
All-purpose flour is: "A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between."Replacements or substitutes for all purpose flour are:1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour
All-purpose flour is: "A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content (between 9% and 12%) offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between."
Replacements or substitutes for all purpose flour are:
1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;
1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;
1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;
3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;
1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour
Reviewed on Nov. 23, 2012 by limalice1066
what is all-purpose flour? as i can see the recipes this cookie is not bake and are using all purpose flour... pls let me know and where can we get this flour and i am from Malaysia.
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