These Cookie Dough Truffles are super yummy, and they taste just like chocolate chip cookie dough! This recipe makes a ton, so they’re perfect for sharing, parties, and gift giving. And don’t worry, no eggs were harmed in the making of these delectable truffles.
I don’t know about you, but I don’t think I’ve ever been able to make cookies without sneaking a little bit of the dough to nibble on. Eating the dough just might be my favorite part of making cookies, so when I came across this recipe in Taste of Home I just knew I had to try them!
- If the dough balls become too soft at any point during dipping, return them to the freezer to chill for 30 minutes and then try again.
- The truffles will keep in an airtight container in the refrigerator for up to 2 weeks.
- Also, the truffles will keep in an airtight container in the freezer for up to 6 months.
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ONE YEAR AGO: Olive Garden Lemon Cream Cake
TWO YEARS AGO: Homemade Salted Caramel
THREE YEARS AGO: Outback Steakhouse Copycat Walkabout Soup
Chocolate Chip Cookie Dough Truffles
- 8 Tablespoons butter at room temperature
- ¾ cup packed light brown sugar
- 2¼ cups all-purpose flour
- 14 ounces can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- 1½ lbs. semisweet chocolate coarsely chopped
- Mini chocolate chips for garnish
- In the bowl of a stand mixer add the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk, and vanilla and beat on low speed until combined. Add the chocolate chips and beat until just combined. Cover the bowl with plastic wrap and refrigerate until the mixture has firmed up enough to scoop into balls, about 30-60 minutes.
- Line a baking sheet with wax paper, set aside. Once the dough is firm, scoop and roll the cookie dough into 1-1 ½ inch balls. Place the cookie dough balls on the prepared baking sheet and freeze for 1-2 hours, or overnight.
- When you’re ready to dip the cookie dough balls, line another baking sheet with wax paper and set it aside. Then, melt the chopped chocolate in a heatproof bowl set over a pot with about 1-inch of simmering water in it. One at a time, dip each chilled cookie dough ball into the chocolate, coating entirely in chocolate and using a rubber scraper to remove excess chocolate from the bottom of the truffle. Transfer the truffle to the prepared baking sheet, and sprinkle with mini chocolate chips. Repeat with the remaining cookie dough balls.
- Place the truffles in the freezer to fully set for 1 hour, and then remove them from the baking sheet and place them into an air-tight container. Keep the truffles in the refrigerator until ready to serve.
Depending on the size of the balls you roll the cookie dough mixture into, this recipe will make about 50-60 truffles.
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