Chocolate Chip Cookie Truffles

Yum, yum, yummy, yum! Right? Just the name of these sends my taste buds to Cloud 9. Last week, I made dessert pizzas for my kiddo’s birthday. This eggless cookie dough recipe is what I used for the “pizza crust.” With the leftover dough I made these truffles, which have always been at the top of his Favorite Treats list. They’re very, very easy, and, with the exception of chill times, they’re very fast too. This recipe makes…a lot. I’ve never actually counted. Depending on the size of your truffles, though, you’ll likely get a few dozen.

For the cookie dough, you need softened butter, vanilla, sweetened condensed milk, all-purpose flour, sugar, brown sugar, and semi-sweet chocolate chips. I prefer mini chips in these, but I made these for my son’s birthday and he likes regular chips, so that’s what I’m using here. You’ll also need just a little bit of salt.

Combine the flour and salt in a small bowl; set aside. In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Stir in the vanilla and most of the sweetened condensed milk; mix well. Add the flour and mix well until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it’s too wet, add a little more flour. Stir in the chocolate chips until evenly distributed. Cover the bowl and chill for at least 1 hour in the refrigerator.

Once chilled, remove the dough from the refrigerator and roll into balls about 1-inch in diameter (you can make them larger or smaller, if desired). Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill for another 20 to 30 minutes.

While the rolled dough is chilling, melt some chocolate chips or candy melts for dipping. My favorite way to have these is dipped in milk chocolate, but they’re great in semi-sweet too. Push the chilled ball onto a toothpick and roll it in the melted chocolate to coat it. Tap off any excess chocolate.

Place the dipped truffle on the prepared baking sheet. You can top the truffles with mini chocolate chips or sprinkles while the chocolate is still wet. Or you can even pipe little royal icing designs on them, such as small rosebuds or letters (the little rosebuds look especially sweet for Valentine’s Day).

You can place these back in the refrigerator, if desired, or allow them to set up at room temperature. Allow at least an hour for them to set up before serving.

If you love cookie dough (and who doesn’t?!), then these will be heaven to you! They’re tasty at room temperature, but they’re best chilled! Have fun making them, but you’ll have even more fun watching them disappear! Enjoy!!

Chocolate Chip Cookie Truffles

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/2 cup sugar
1 can sweetened condensed milk
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
2 cups mini chocolate chips (regular work well too)

1 bag of chocolate chips or candy melts for dipping.

Combine the flour and salt in a small bowl; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Stir in the vanilla and most of the sweetened condensed milk; mix well. Add the flour and mix well until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it’s too wet, add a little more flour. Stir in the chocolate chips until evenly distributed. Cover the bowl and chill for at least 1 hour in the refrigerator.

Once chilled, remove the dough from the refrigerator and roll into balls about 1-inch in diameter (you can make them larger or smaller, if desired). Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill for another 20 to 30 minutes.

While the rolled dough is chilling, melt some chocolate chips or candy melts for dipping. My favorite way to have these is dipped in milk chocolate, but they’re great in semi-sweet too. Push the chilled ball onto a toothpick and roll it in the melted chocolate to coat it. Tap off any excess chocolate. Place the dipped truffle on the prepared baking sheet. If desired, top the truffles with mini chocolate chips or sprinkles while the chocolate is still wet. Allow to set up completely before serving.

Recipe by Darla

Leave a comment

Comments

  1. bttrflybabydoll says

    Those are just ridiculously cute! Such an awesome kid-friendly project! You have amazing ideas, and I just love it. Thank you!

  2. Cobalt&Calcium says

    These sound lovely!
    I’m wondering though as my partner is very picky, could I add cocoa to the dough to make that chocolate as well and how much would I need to add?
    Oh dear, my mouth’s watering already :D

    • says

      I’ve never added cocoa to these, but I imagine it would be delicious! I would whisk 1/4 cup of cocoa powder into the flour mixture before combining it with the egg mixture. I’d love to hear how these turn out!

      • Cobalt&Calcium says

        They are gorgeous!
        I’m not such a fan of cookie dough on it’s own but I can’t stop eating these :D
        I think the cocoa made it work more for me too, they just melt in your mouth after you crack the chocolate coating.
        Ofcourse, I only ate the ones that plummeted to a chocolatey death so as to leave some for my partner… (cough)

        I bet these would be nice with a tad of rum as well!

  3. Rebecca says

    One of my favorites. Chocolate covered cookie dough- who could resist?! I love it. I also did an espresso version of these and added unsweetened cappuccino powder and some coco powder (I use fairtrade products) . For decoration and extra coffee flavor I put a little espresso bean on top of each truffle. So yummy!

  4. Mikki says

    Would it be possible to have this recipe in metric measurements? I live in France and would love to make these but a ‘can’ of condensed milk is a little nonspecific as im not sure the cans are the same size here. Same goes for the 1/2 cup of butter. I mean I could try to figure that out but how do you measure half a cup of butter? Chop it up and fill the cup? I’m not sure how accurate I would be here!
    Thanks so much. The recipe looks great!

    • says

      Hi Mikki, a half cup of butter is 113 grams, while a can of sweetened condensed milk comes only in 14 ounces here. Unfortunately, I’m not sure what that translates to in grams. So sorry, but I hope the information is still helpful for you. I have, after lots of research and learning, begun adding metric conversions to my newer recipes, but for these older posts, you can visit my “Weight Conversions” page (click the graphic in the left sidebar).

Trackbacks