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Cookie Dough Truffles Recipe
Cookie Dough Truffles Recipe photo by Taste of Home

Cookie Dough Truffles Recipe

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4.5 183
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The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough…with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. —Lanita Dedon, Slaughter, Louisiana
TOTAL TIME: Prep: 1 hour + chilling
MAKES:33 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 33 servings


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1-1/2 pounds dark chocolate candy coating, coarsely chopped

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.


  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
  2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
Originally published as Cookie Dough Truffles in Taste of Home December/January 2005, p28

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.

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Reviewed Sep. 19, 2015

"These have become my husband's favorite treat, and I love them, too. I have made them several times since I first saw the recipe in 2005. We keep them in the freezer, and you can eat them directly from the freezer, no thawing necessary. The dough is soft, especially if you use fat-free condensed milk like I do. Just mound spoonfuls on the wax paper like drop cookies. By the time the cookie sheet is full, the mounds will have hardened slightly, enough for you to move them around to make room for others. Don't worry about the shape until after refrigerating them. Then, roll them into balls. It is best to keep the balls in the refrigerator and only remove a dozen or so at a time to coat them in chocolate. I use chocolate chips instead of candy coating--I usually use half semi-sweet and half dark chocolate chips (60% cacao). It takes approximately 2 1/2 cups of chocolate chips total. I get around 4 dozen truffles."

Reviewed Jan. 4, 2015

"The recipe seemed simple, but it was difficult to form the balls of truffle mixture. It was messy and they didn't stay together very well. Any suggestions? What did you use to form the balls?"

Reviewed Dec. 27, 2014

"I make cookies for our church's Christmas Eve services every year. I saw this recipe and decided to try it. Every one who tried them Christmas Eve liked them and had their friends try one also! Our pastor's daughter even tweeted about them. (My family was happy I set some aside for them to enjoy early!)

I think next time I make them, I will freeze them before dipping. I took out a small amount to dip, but if they got warm, they were hard to work with."

Reviewed Dec. 19, 2014

"I make these every year for Christmas. They are a huge hit."

Reviewed Dec. 16, 2014

"Did not like. There was too much of a flour taste. Hated to spend all of that money on the ingredients."

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