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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 Nov. 01, 2012 by chocoholic60
We love these! I make them frequently.
Reviewed on Sep. 21, 2012 by lklew
These turned out great! I rolled half of the balls in cocoa powder, and drizzled the other half with melted chocolate (like in the main picture) and my coworkers & husband loved them.**I did make a few changes, though:- I added a little bit more flour to thicken it up; about 1/4 cup.- I did not use walnuts.- For the chocolate coating: I used 16oz unsweetened bakers chocolate, mixed with 1 1/3 C sugar, to dip/coat the dough balls. In seeing other reviews that noted the finished product was too sweet, I did this to make the coating less sweet (simply add more sugar or use a straight forward sweetened chocolate if you like the sweeter coating.)- I made the balls smaller; about 1/2" compared to 1" as the recipe says. I think 1" would be too much and too rich.I think the combination of making them smaller with a less-sweet coating worked very well. I will definitely use this recipe (with the few minor changes) again!
These turned out great! I rolled half of the balls in cocoa powder, and drizzled the other half with melted chocolate (like in the main picture) and my coworkers & husband loved them.
**I did make a few changes, though:
- I added a little bit more flour to thicken it up; about 1/4 cup.
- I did not use walnuts.
- For the chocolate coating: I used 16oz unsweetened bakers chocolate, mixed with 1 1/3 C sugar, to dip/coat the dough balls. In seeing other reviews that noted the finished product was too sweet, I did this to make the coating less sweet (simply add more sugar or use a straight forward sweetened chocolate if you like the sweeter coating.)
- I made the balls smaller; about 1/2" compared to 1" as the recipe says. I think 1" would be too much and too rich.
I think the combination of making them smaller with a less-sweet coating worked very well. I will definitely use this recipe (with the few minor changes) again!
Reviewed on Sep. 18, 2012 by chocoholic60
I have made these several times. Everyone loves them!
Reviewed on Aug. 29, 2012 by jstoltz
Way too sweet for our tastes. Dough was difficult to work with.
Reviewed on Jul. 13, 2012 by MichelleKroontje71
We have made this a few times! My family LOVES them! My 12 year old has even started making these on her own. We use Chocolate Almond Bark to dip the cookie dough in! Delicious!
Reviewed on Jul. 05, 2012 by jackie.baker
Big hit with everyone! Very easy to make.
Reviewed on May. 01, 2012 by Kaublee
Very delicious! I used nonfat condensed milk and I had to add just a little more than 1/4 cup of additional flour to thicken the dough to roll. Once they were refrigerated they were very easy to coat in the chocolate.
Reviewed on Apr. 23, 2012 by dansim3
The taste was great but the texture was impossible to work with when making balls and dipping in chocolate even after freezing for a day!
Reviewed on Apr. 22, 2012 by FoodDane15
Great Recipe just what we were looking for! I used about half as much vanilla as called for which made it less sweeter and able to eat more =) Also I recommend cleaning off your hands every few truffles it makes it much easier to make forum the shape because the dough has nothing to stick to! Hope this helps!
Reviewed on Apr. 09, 2012 by RendiB
Loved the taste of these truffles, however, very sticky and messy to make into balls. I used a lot of flour just to form the balls.
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