Tuesday, December 15, 2009

Cookie Dough Truffles

Yum. Yum. Yum! Do you like cookie dough? I do! I love it! Whenever I make chocolate chip cookies, I just have to have a bite of cookie dough. I know, raw eggs... Yikes! Well, that's just risk I'm willing to take, I guess. Okay, so these cookie dough truffles? I'll tell you. No raw eggs whatsoever! So no worries there. And it tastes just like normal cookie dough. The secret ingredient is a can of sweetened condensed milk. Oh it gives such a great flavor to these delectible truffles! I love making these because they are different from normal creamy chocolate truffles although I love those too! My mother-in-law has the best truffle recipe but unfortunately it is a family secret recipe so she will probably kill me if I shared it with you all on here... Anyway, back to these cookie dough truffles: They are very easy to make. I'd definitely use dipping chocolate to dip the cookie dough. I've tried using normal melted semisweet chocolate chips... Well, it works but not very pretty. This recipe won the Grand Prize on "Taste of Home" magazine back in Jan 2005. So you know it's good. :)

Cookie Dough Truffles
Adapted from "Taste of Home"

Printable Recipe


1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour (*You may need more flour than this. I added about 1/4 cup more because the dough was a little too sticky.)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips (*I used normal size chocolate chips)
(Optional) 1/2 cup chopped walnuts
1 1/2 pounds semisweet chocolate candy coating, chopped or dipping chocolate


In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refriderate for 1-2 hours or until firm. (*I put them in the freezer for about 40 minutes and that worked well, too.)

In a mixrowave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baing sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Sook the Cook


  1. That's such a winner recipe. I really like it. It just looks so good. I don't think I can stop popping them into my mouth once I start it. Thanks for sharing.

  2. Truffles, I never made them before I should try it asap. Thanks for sharing.

  3. This is a dangerous thing you have made! How would anyone stop eating them?

  4. Oh my goodness, those sound fantastic! Thanks for sharing... I'm off to pick up some condensed milk!

  5. These look fabulous. I have a couple of ice cream recipes that have raw eggs. I don't worry about it either. Thanks for the post and recipe.

  6. Lea Ann-
    Ooh, I still haven't made ice cream before. Some people are very cautious with raw eggs so I thought I'd emphasize on "no raw eggs in the dough!" :)

  7. Victor-
    Good luck with making truffles! It looks hard but it really isn't. :)

  8. YUM YUmmy, looks wonderfull. Thanks for sharing.......

  9. Wow, I wouldn't think of using cookie dough as a filling but this totally works. I love the idea of this. For the holidays I am making truffles to give out and this would be a hit with the kids and the adults. Thanks for sharing the recipe.

  10. I need to get around to making truffles--maybe today I can whip some up!

  11. Janice-
    I know, isn't this great? I would've never thought of making truffles with cookie dough. It's really nice because it doesn't have any raw eggs.

  12. CaSaundra-
    You will have to try making these truffles sometime. They are yummy and delicious.

  13. These look so yummy. My sister made a similar sort of truffle this week, where you mash up oreos, mix them with cream cheese and then make them into balls and dip in choc. I love all these inventive recipes!