Cookie Dough Truffles

a cookie dough truffle with a bite taken out of it to show the inside

An eggless chocolate chip cookie dough covered in chocolate, these Cookie Dough Truffles are a safe treat for anyone who loves cookie dough!

Course Dessert

Cuisine American

Prep Time 1

Chill Time 2

Total Time 3

Servings truffles

Calories 180kcal

Author Meghan

Ingredients

For the Cookie Dough:

8 tablespoons unsalted butter, at room temperature 1 stick
¾ cup light brown sugar packed
2 ¼ cup all purpose flour
14 ounces canned sweetened condensed milk
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips

For Coating the Truffles:

1 ½ pounds semisweet or bittersweet chocolate, coarsely chopped
Vegetable shortening optional

For Garnish:

Mini chocolate chips

Instructions

Make the Cookie Dough:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
8 tablespoons unsalted butter, at room temperature, ¾ cup light brown sugar
Beat in the flour, sweetened condensed milk, and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2 ¼ cup all purpose flour, 14 ounces canned sweetened condensed milk, 1 teaspoon vanilla extract, ½ cup mini semisweet chocolate chips
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

Dip the Truffles:

Melt the chopped chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water. Alternatively, melt the chocolate very carefully in the microwave by heating in 30-second intervals at 50% power. The key to easily dipping the truffles is to achieve the correct consistency of chocolate. Make sure your melted chocolate is fairly thin. If the chocolate is thick, add small amounts of vegetable shortening (such as Crisco) to achieve the correct consistency.
1 ½ pounds semisweet
Remove only a few truffles at a time from the freezer. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. To facilitate dipping, take a wooden kabob skewer and use it to pick up a truffle, swirl the truffle in the chocolate, then transfer the dipped truffle to a wax-paper lined surface. Twist the skewer back and forth to remove it from the truffle. You can also use a fork to help remove the skewer. The optional mini-chocolate chip garnish will hide any imperfections left behind. Alternatively, you can use two forks to roll the truffle around in the chocolate and then, lifting the truffle out with the forks, let the excess chocolate run off. Note: If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.
If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
Mini chocolate chips
Once all the truffles have been dipped, store them in the refrigerator (or freezer) until ready to serve.

Notes

Source: Adapted from Annie's Eats

You're Gonna Bake It After All

bakeitafterall.com

Nutrition