Cookie Dough Truffles Recipe
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups King Arthur Unbleached 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
- 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.
- Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
- 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.
Reviews for Cookie Dough Truffles(82)
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I made these yesterday?EASIEST thing I made in a long time! So delicious too. It tastes like cookie dough to me minus the eggs. Great recipe.
I've been making these for years - everytime I make them someone raves these are the best ever
Great! I agree with several of the below comments that the size of these truffles is a bit too large. I made mine about half an inch in diameter. The "cookie dough" really does taste like cookie dough and there is no egg in it. I love this because I love cookie dough but am allergic to eggs. I froze my truffles for about 10 minutes after I shaped them and they came out quite well. I had a little trouble dipping, because I don't do a lot of dipping, but these taste really good.
These are a holiday favorite!
I tried a new Cookie Dough Truffles this year, this one, since the recipe I used last year was too dry; however, I found this recipe to be very difficult to handle. I had to add substantially more flour to the recipe. Would it be better to use the measurements provided, except maybe decrease the condensed milk rather than to have to increase the amount of flour so much?
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