This recipe for Cookie Dough Truffles is one I tried rather reluctantly, as I’m not really a huge fan of cookie dough. I don’t dislike it, and I love it in ice cream. However, I never have the urge to eat it while I’m baking.
So it took a while to try the recipe, but I’m glad I finally did.
Different Cookie Dough Truffle Recipes
I tried a few different recipes, and out of the three I tested, the best was a recipe from Allrecipes.com which calls for condensed milk and toffee chips. Some of the raw cookie dough truffles had a bit of a flour taste, but the condensed milk version did not. Somehow it masks the floury flavor and also improves the overall texture. I also liked the addition of the toffee chips, but they are optional.
You can dip the truffles in any kind of chocolate. I used milk chocolate mixed with a little bit of coconut oil to keep it soft. Dark chocolate also works.
Another thing I found was that they tasted better after they’d been frozen for a day or two. Some, but not all, of the grittiness was gone and the centers were smoother. They also froze very well.
Cookie Dough Truffles
- 1/2 cup good quality salted butter softened
- 3/4 cup packed brown sugar use light or a mix of light and dark
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour 10.1 oz
- 1 14 ounce can sweetened condensed milk
- 1/2 cup miniature semisweet chocolate
- 1/2 cup toffee baking bits
- 1 pound chocolate good quality chocolate for melting and dipping
- Coconut oil as needed
- Beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the vanilla extract. Add 2 cups of flour alternately with sweetened condensed milk and stir until smooth.
- At this point, taste the dough. Add the remaining flour only if the dough is too loose.
- Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
- With a cookie scoop or a tablespoon, scoop out small mounds of dough and place them on a foil or parchment lined cookie sheet. Put the sheet in the refrigerator and chill until the dough is firm enough to shape into balls. This should only take about 40 minutes.
- Shape the cold dough into smooth balls and put them in the freezer until ready to dip.
- Chop the chocolate and melt it in a double boiler. For thinner chocolate, add about a tablespoon of coconut oil. Alternately, you may melt it in the microwave using your favorite method.
- Keep the melted chocolate just slightly warm and the cookie dough balls very cold so that the balls don’t fall apart in the chocolate.
- Dip the dough balls in the chocolate coating, allowing any excess to drip off. Set them on a foil lined baking sheet and refrigerate until chocolate is firm.