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Sunday, June 2, 2013

Cookie Dough Truffles

Recipe source

I'm finding as I sort through my recipes I have a bigger 'dessert' folder then anything else.  Is that a bad thing?  That's slowly changing as I've had more of a desire as of late too find different meal ideas.  We were out of town this weekend and I found it so helpful to have all my recipes at my disposal.  When we go up to Clifton Dad hates to cook and hates to grocery shop.  Thankfully those two things are right up my alley.

My husband loves cookie dough ice cream and I always wondered how they could get away with putting in cookie dough that probably had raw cookie dough in it.  Well the answer to that is they don't add the eggs.  There is a magical thing called sweetened condensed milk that makes it possible.  I'm considering taking this cookie dough truffle recipe and putting the cookie dough bits into vanilla ice cream.

The only thing I suggest for this recipe is if you put the cookie dough balls in freezer they will be a little easier to handle when dipping.  Just make sure that your chocolate is not too warm when dipping or else you're chocolate will crack or you'll have these little wormy cookie pieces that ooze out.  More often than not if given a choice I'll dip my truffles in milk chocolate.  Try switching out the vanilla extract with will add a nice flavor.

Cookie Dough Truffles


1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped


In a large bowl, cream the butter and brown sugar until light and
fluffy. Beat in vanilla. Gradually add flour, alternately with milk,
beating well after each addition. Stir in chocolate chips and

Shape into 1-in. balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in
coating; allow excess to drip off. Place on waxed paper-lined baking
sheets. Refrigerate until firm, about 15 minutes. If desired, remelt
remaining candy coating and drizzle over candies. Store in the
refrigerator. Yield: 5-1/2 dozen.

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