Chocolate Chip Cookie Dough Truffles
I have been wanting to make chocolate truffles for a long time, and this last weekend I finally had a chance to do it. The hard thing was trying to decide which kind to make. But as soon as I saw a recipe for Chocolate Chip Cookie Dough Truffles, there was no longer any question. Our entire family absolutely loves cookie dough. I think it is the one thing we all have in common. We would all rather have a bowl of cookie dough to eat than the actual cookies, but we’ll happily take either one or both! 🙂 These truffles are basically a little ball of cookie dough dipped in semisweet chocolate!
Pretty much heaven on earth if you ask any member of our family. The best part is, there are no raw eggs in this cookie dough, so you don’t have that little nagging voice in the back of your head that says you probably shouldn’t be eating this. (Except for the one that says these are probably a million calories each, and you better not eat too many, but I just drowned that one out with the sound of the mixer!) 🙂 Just kidding. Kind of.
Valentine’s Day is coming up soon, and these would be the perfect gift to show your friends and family that you care about them. I have to say that making these is not a walk in the park. But if you follow just a few tips, it makes them a lot easier. I chose to use real chocolate to dip them in versus chocolate bark or wafers because I think it tastes better, and if you use Ghiradelli or Trader Joe’s chocolate chips, they don’t contain hydrogenated vegetable oil. But if you are nervous about dipping the cookie dough, chocolate bark is a little bit easier. With real chocolate, you have to make sure you heat it up slowly, or it can seize up on you and become hard. I just melt the chocolate chips in the microwave in 10 second intervals, stirring in between. The second tip is to place a stick in the cookie dough balls and freeze them for 15 minutes before you dip the balls into the chocolate.
The stick helps you to be able to tap the balls against the side of the dish so you get most of the excess chocolate off more easily, and then you can just remove the stick later, after the chocolate has set. Immediately after dipping and tapping to get the extra chocolate off, place the stick in a styrofoam block to dry. Be sure not to touch them until the chocolate is completely set or you will get fingerprints on them. Before I tried this, and I was trying to dip the balls in the chocolate with a fork, it was very difficult to get nice looking truffles without a puddle of chocolate surrounding them. I was very frustrated, and I had chocolate from one end of my kitchen to the other. Then I remembered my cake pop dipping method, and decided to try it, and it worked so much better! It may take a bit of practice, but with each one, you will get better and better. Sprinkles are good for covering any imperfections!
Besides, once your loved ones take a bite of these, they won’t be caring what they look like! They are so good! If you or someone you know loves cookie dough, you have to try making these. They are definitely worth the time spent.
You can either use candy papers or smaller cupcake papers to place your truffles in depending on how big you make the truffles. Placed in a small tin, they make a nice gift.
I wish I could give you each a truffle to thank you for stopping by! We could sit down with a cup of coffee or tea and a truffle and talk about our day. You’ll have to pretend you have a truffle, but my appreciation for you is real. Consider yourself hugged! I hope you have a great week!
Chocolate Chip Cookie Dough Truffles
- 1/2 c salted butter, room temperature
- 3/4 c light brown sugar, packed
- 1 tsp. vanilla
- 2 c all-purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 1 c semi-sweet chocolate chips (for the truffles)
- 2 (12 oz.) bags semi-sweet chocolate chips (for dipping)
- sprinkles and hearts to decorate
- 24 sticks to help with the dipping process
- large styrofoam block to place sticks in while truffles dry
- small cupcake papers
- In a large bowl, use electric mixer to cream together room temperature butter and brown sugar.
- Add vanilla and mix slightly.
- Beat in flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar.
- Beat in sweetened condensed milk and mix until well-combined.
- Stir in 1 cup of chocolate chips. Cover bowl and refrigerate until firm (1 hour).
- Using a 2 Tbsp. cookie scoop, scoop out leveled balls of cookie dough, rolling each one into a smooth ball, placing on a parchment lined cookie sheet.
- Place a stick into the middle of each ball of dough, and place into freezer for 15 minutes. (This is important so the sticks don’t come out when dipping and the chocolate sets up quicker.)
- Pour 1 bag of chocolate chips into a tall mug or deep glass container. (It will be easier to dip the balls if the container is taller rather than wider). Start by microwaving the chips for 30 seconds and stir. Next microwave at 10 second intervals, stirring after each time until melted. It is really important not to melt the chips too quickly or they can seize up and turn hard.
- When chocolate is melted, take 1 truffle out of the freezer at a time, and dip it in the melted chocolate as quickly as possible so the truffle doesn’t melt. Holding the stick with the truffle on it almost upright, tap the stick on the edge of the mug or container until the excess is mostly off. Sprinkle sprinkles or hearts on the chocolate before it dries and place the stick with the truffle in the styrofoam to dry. Repeat with the rest of the balls, taking only 1 or 2 truffles out of the freezer at a time to dip.
- When the chocolate truffles are set, take a pair of scissors, place the stick in the middle of the scissors, and squeezing the scissors lightly around the bottom of the truffle, carefully score around the bottom of the truffle to loosen the chocolate from the stick. After scoring, place the bottom of the truffle in your palm with the stick hanging through your fingers. Gently pull stick out of truffle and place truffle in candy or cupcake paper being careful not to get your fingerprints on top of truffle.
- Place all truffles in an airtight container and refrigerate until ready to eat.
- Don’t try to hasten the chocolate melting process. It is important to heat it slowly in 10 second intervals so it doesn’t seize up.
- Be sure to place the truffles in the freezer once the sticks are inserted for at least 15 minutes so the sticks don’t fall out when you are dipping them.
- Use a tall, narrow container (like a mug) to melt the chocolate in so when you dip the truffles it is easier.
- Try not to handle the truffles too much after dipping even after the chocolate is set. It will get fingerprints on the chocolate that are noticeable on the chocolate. Try to maneuver them from the bottom.
- You don’t even need to take the plastic off of the styrofoam. That way if any chocolate spills you can just wipe it off and use it again next time.
- These are fairly big truffles. If you want smaller ones, just use a 1 Tbsp. scoop and you will get about 36 to 48 truffles.
- This is not as hard as it sounds. It just takes a little practice! 🙂
Recipe by Cook AZ I Do, adapted slightly from Recipegirl