Cookie dough truffles. How could three little words make me drool so much? Let me say it again. Cookie dough truffles. Do you need a napkin to wipe your face now?
Seriously though–these truffles are amazing and would be a great way to kick off the new year. I made them for a project launch at work and used candy melts in the colors of the partner’s logo. Everyone agreed that these truffles were rich and decadent. The beauty of this recipe is that there are no raw eggs, so you don’t have to worry about salmonella and other funky amoeba names that I can’t pronounce.
A funny thing about this recipe is that once you start dipping the truffles into the candy coating/chocolate, some of the truffle mixture might squirt out–it’s pretty funny but also frustrating if you want to cover the entire truffle.
Chocolate chip cookie dough truffles
- 1/2 cup (1 stick) butter softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 14-ounce can sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts I did not use
- 1 and 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, if using.
- Shape into 1-inch balls (I used my medium cookie scoop so the were uniform in size); place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm (I like freezing mine for about 30 minutes).
- In a microwave or double boiler, melt candy coating and stir until smooth. Dip balls in coating and 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 truffles in the refrigerator.