I have a soft spot for cake balls. I especially love the classic oreo balls, but these cookie dough truffles might be my favorite holiday “cookie” ever—they’re basically cookie dough turned into bite-sized truffles.
This dough is irresistible. Because there are no eggs in the mixture, it’s perfectly safe to sample straight from the bowl—though you may want to save enough to form the truffles.
I actually preferred this dough to regular cookie dough. It looks and tastes like classic cookie dough—creamy, sweet, and perfectly balanced.
I coated these in milk chocolate, but they’d be delicious with any chocolate you prefer—dark, semisweet, or white. The milk chocolate gives them that classic cookie flavor in truffle form.
They’re fantastic, simple, and dangerously easy to eat. Since there are no raw eggs, the only real risk is eating too many. So enjoy—but don’t blame me if they disappear fast.
Cookie Dough Truffles
Pin Recipe
Leave a Review »
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 14 oz can sweetened condensed milk
- 3/4 cup milk chocolate chips
- 1 1/2 lbs chocolate disks or chocolate chips, to coat
Instructions
-
In a large bowl, cream the softened butter and brown sugar with an electric mixer on medium speed until smooth. Add the vanilla and mix to combine. Gradually add the flour while continuing to beat, then pour in the sweetened condensed milk and mix until a soft, slightly sticky dough forms. Stir in the milk chocolate chips.
-
Shape the dough into 1-inch balls, placing them on waxed paper. If the dough is sticky, dust your fingers with a little flour to make rolling easier. Chill the shaped balls in the refrigerator for about 2 hours to firm up.
-
Melt the coating chocolate in a double boiler or gently in short bursts in the microwave, stirring frequently. Using two forks or a dipping tool, coat each chilled ball with the melted chocolate, tapping off any excess and returning the truffle to waxed paper. Chill again until the coating is set—at least one hour—and store refrigerated.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
Enjoy!
[photos by sarah fennel]