These Chocolate Chip Cookie Dough Truffles are a sweet treat that everyone will enjoy. And they will disappear right before your eyes! Trust me.
Recently I made a batch of these Chocolate Chip Cookie Dough Truffles and somehow they kept magically disappearing. It was like there was a cookie dough troll hiding in my kitchen under the refrigerator. Every time I turned around there was another one missing. Poof! One was gone. Poof! Then another. All I could do was keep making them, and keep an eye out for the Chocolate Chip Cookie Dough Truffles thief. He was a sneaky one.
I continued to work on the tasty chocolate covered cookie dough treats. I dipped the dough balls in batches, storing the chocolate dipped ones in the refrigerator to firm up, then as I was headed to the fridge with a tray of dipped balls … ah hah! It wasn’t a Chocolate Chip Cookie Dough Truffles thief, it was two Chocolate Chip Cookie Dough Truffles thieves! They had me outnumbered! The rascals.
So I did the best thing I knew to do: I told them to eat the ugly ones. Funny how they seemed to deem the bigger ones as the ugly ones.
Anyway, all in all it was a good day of truffle making, and I’m relieved I don’t have to worry about a scary troll hiding out under the fridge.
Make a batch (or two) of these sweet treats and be prepared to hide them in a safe place until they’re ready to be served, because they will get gone.
These cookie dough truffles are hit with everyone! They’re a great sweet treat to serve at parties.
1/2 cup (1 stick) butter, softened
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
14 ounces sweetened condensed milk
1 cup mini semi-sweet chocolate chips
1 1/2 pounds semi-sweet chocolate for melting
optional: additional chocolate candy coating, melted white chocolate, crushed nuts, sprinkles or other candy garnish
Line baking sheet(s) with waxed paper or silicone liners.
Using an electric mixer, beat together butter and sugar until light and fluffy, about 3 minutes. Add vanilla, cinnamon and salt; mix to incorporate.
Alternate adding flour and condensed milk, beating after each addition until smooth.
Stir in chocolate chips to incorporate.
Cover dough tightly and refrigerate to firm up a bit, at least 15 minutes or up to a day. Dough needs to be firm enough to form balls.
Form dough into balls about 1-inch round and place on wax paper-lined baking sheets. Cover and refrigerate until firm, about 1 hour.
Melt chocolate according to package instructions.
Working in batches, dip chilled cookie dough balls into melted chocolate, allow excess to drip off, then place back on lined baking sheets. Return chocolate dipped cookie dough balls to refrigerate for at least 15 minutes to firm up.
If desired, decorate with sprinkles or drizzle with extra melted chocolate.
Store covered in refrigerator for up to a week.
Originally published November 7, 2014.