YUM! I took these as a dessert when we went to a neighbor’s house for dinner.  They are dangerously addictive, and I’d definitely make them again!

Cookie Dough Truffles

  • 8 tbsp. unsalted butter, room temperature
  • ¾ cup light brown sugar, packed
  • 2¼ cup all-purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1½ lb. semi-sweet (or bittersweet) chocolate, coarsely chopped (I used a combination of the two.)
  • Mini chocolate chips or extra semi-sweet chocolate, for garnish if desired

Beat butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Add in the chocolate chips, and stir to combine.  Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls.  I think mine were slightly bigger, which worked fine just obviously made less… 😦 Place on a baking sheet lined with wax paper.  Cover loosely, and place in the freezer to chill for 1-2 hours.

To dip the truffles melt the chopped chocolate in a heatproof bowl set over a pot of simmering water or in the microwave stirring in 10 second intervals until the chocolate is melted.  One at a time, coat each truffle in chocolate and tap gently to remove any excess.  Place on a wax-paper lined cookie sheet.  If the cookie dough balls start to become too soft just return to the freezer to chill for another 30 minutes or so.    If using mini chocolate chips for garnish, sprinkle on top after dipping before the chocolate sets.  If drizzling chocolate, allow the dipped truffle to set-up slightly prior to drizzling.  Store in the refrigerator.

Source: adapted from My Kitchen Cafe, originally from Taste of Home (the recipe on Annie’s Eats reminded me to make them!)