Chocolate Chip Cookie Dough Truffles

Susan Miller


Best served cold, these treats are for cookie-dough lovers.

☆☆☆☆☆ 0 votes
3 to 4 dozen truffles
45 Min


1/2 c
salted butter, at room temperature
3/4 c
light brown sugar, packed
1 tsp
vanilla extract
2 c
all-purpose flour
1 can(s)
(14 ounce) sweetened condensed milk
1 c
miniature semi-sweet chocolate chips
chocolate bark, to melt for dipping
additional chocolate chips, sprinkles, etc., optional for topping the truffles


1In a large bowl, use electric mixer to cream together butter and brown sugar. Add vanilla. Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
2Cover bowl and refrigerate until dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping Tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
3Melt chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They'll begin to set pretty quickly. Keep them refrigerated until ready to serve.

About this Recipe

Course/Dish: Candies
Main Ingredient: Flour
Regional Style: American