These chocolate chip cookie dough truffles are so easy you’re going to feel like you’re cheating…..
I promise my next post will be much healthier, but in the meantime, have a truffle. These chocolate chip cookie dough truffles are so easy you’re going to feel like you’re cheating, like you’re getting way with something……
Perhaps two posts on truffles in a month is a bit excessive, and Yes, I know this recipe is holiday tradition and has been made and posted about a thousand times. I don’t care. I just adore truffles and cookie dough and I’m doing it anyway!”
I belive that most of us as children had the expirience of eating cookie dough.
I vividly remember one time, I was actually a teenager when our grandmother was making her famous homemade cookies. My brother and I were sitting at the couter watching her as we anticipated that first bite of one of those freshly baked cookies. As we were waiting we thought we would try some of the cookie dought what was left in a bowl. OMG it was delicious, after a couple of tastes, it was almost as if we couldn’t stop.
I remember repeatedly licking that unbaked cookie dough off of the spoon thinking ” why are we doing this – why can’t we wait until the cookies come out of the oven ? - They will certainly taste better than this unbaked dough.
However, the cookies were amazing! They tasted great too, but cookie dough tasted great also
If you’re still reading this please stop. Stop right now and go make these.
- ½ cup (1 sticks) butter, room temperature
- ¾ cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 can (14 ounces) sweetened condensed milk
- ½ cup semi-sweet chocolate chips
- ½ cup finely chopped walnuts or pecans
- 1 pound dark chocolate candy coating
- In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
- Stir in chocolate chips and walnuts.
- Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
- Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
- Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
- In a bowl melt dark chocolate candy coating.
- Dip the cookie dough balls into the chocolate and place on parchment paper.
- Let the truffles sit until hard, about 15 minutes.
- Once set, remelt remaining candy coating.
- Place in a small baggie and cut a small hole in one corner.
- Carefully drizzle chocolate over truffles.
- Store in the refrigerator and serve cold. These can also be frozen for longer storage.