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

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4.5 188 250
Publisher Photo
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

Ingredients

  • 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

2 each: 240 calories, 12g fat (8g saturated fat), 12mg cholesterol, 46mg sodium, 33g carbohydrate (26g sugars, 1g fiber), 3g protein

Directions

  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

Reviews for Cookie Dough Truffles

AVERAGE RATING
(250)
RATING DISTRIBUTION
5 Star
 (198)
4 Star
 (29)
3 Star
 (10)
2 Star
 (8)
1 Star
 (5)
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MY REVIEW
2124arizona
Reviewed Jun. 19, 2016

"These candies are wonderful to give as gifts during the holidays. Always include the recipe."

MY REVIEW
muffbear74
Reviewed Dec. 28, 2015

"I thought these were too sweet. Think I'll go with dark chocolate chips for the coating next time. I followed the suggestion of using a cookie scoop and then shaping the balls after refrigerTion.n. I am curious how people dipped them. I used a toothpick, which worked OK but left an opening in the coating. I then covered the opening with the re-melted chocolate."

MY REVIEW
dlsm3
Reviewed Dec. 20, 2015

"We've been making these for years and they are always a hit. The kids love to help. Like apeeples said, wet your hands or pop the dough in the fridge for awhile before rolling. We've never had any problems. We do just dip the tops, and not the full ball, so that makes the coating process easier."

MY REVIEW
apeeples
Reviewed Dec. 10, 2015

"These are SO good, and do taste just like cookie dough! The dough is sticky, but I didn't have any trouble rolling them - just wet my hands and them into balls, refrigerated them for an hour or so and then dipped them in chocolate (I added a small amount of shortening to my chocolate to make it easier to dip). Very easy and delicious recipe!"

MY REVIEW
pattyjean2434
Reviewed Dec. 4, 2015

"the dough is VERY sticky.....impossible to roll into balls without first chilling........they warm up to room temp too quickly while trying to dip in chocolate and quickly become too soft to work with, requiring re-refrigeration before continuing with the dipping process. I don't consider this a 'bad' recipe....but the instructions are, to say the least, incomplete. and to say that they are easy to make and then give bad instructions is a 'recipe for disaster'."

MY REVIEW
jshearer
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."

MY REVIEW
ffa_gal87
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?"

MY REVIEW
BDiz
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."

MY REVIEW
Hungrywife
Reviewed Dec. 19, 2014

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

MY REVIEW
Nolah
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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