Cookie Dough Truffles

Submitted by Courtly

"From the December/January 05' Taste of Home Magazine. I'll be trying these scrumptious sounding truffles for gifts this coming holiday season! Oh by the way, this won Grand Champion candy recipe in the candy contest! Cooking time is chilling time."

 

• Ready In: 2hrs
• Ingredients: 8
• Serves: 66

ingredients

• 1⁄2 cup butter, softened
• 3⁄4 cup packed brown sugar
• 2 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1⁄2 cup miniature semisweet chocolate chips
• 1⁄2 cup chopped walnuts
• 1 1⁄2 lbs semi-sweet chocolate candy coating, chopped

directions

1. In a mixing bowl, cream the butter and brown sugar until light and fluffy.
2. Add the flour, milk and vanilla; mix well.
3. Stir in the chocolate chips and walnuts.
4. Shape into 1 inch balls; place on waxed paper-lined baking sheets.
5. Loosely cover and refrigerate for 1-2 or until firm.
6. In a microwave safe bowl, melt candy coating, stirring often until smooth.
7. Dip balls in coating; place on waxed paper-lined baking sheets.
8. Refrigerate until firm, about 15 minutes.
9. If desired, remelt remaining candy coating and drizzle over candies.
10. Store in the refrigerator.

Reviews

[Mossymama]

I just made these for the second year in a row for my extended family Christmas party and once again they were the hit of the evening. Everyone was amazed that they where not store bought. I've made these several times and have never had any left to take home. I've never had a problem with making these. I put the dough in the fridge for about a 1/2 hour to firm up enough to scoop into balls. I use a small cookie scoop and put them on lined cookie sheets. I put them in my upright freezer for 20-30 minutes. Then take out one pan at a time to dip in the chocolate. Once the cookies are dipped they go back into the freezer for another 20-30 minutes. Then I usually plate them up, and store in the fridge.

 

[mistydisa]

I just finished making these and they are GREAT! The recipe is easy--a little time-consuming with the dipping, but well worth it! I left out the nuts. I can't wait to give these as Christmas gifts!**Update--everyone who received these truffles for Christmas went CRAZY over them! They are definitely better straight from the fridge though. Once they reach room temperature, they're not the same. This recipe is definitely a keeper!

 

[Vino p.o. prn]

Easy and Excellent! But definitely better when still semi-frozen. When they get thawed out they don't taste like true cookie dough!! Will be making again and again! Thanks!

 

[ColCadsMom]

These were good! I creamed the butter and brown sugar until it was light and fluffy, but the texture still seemed a little gritty when they were finished. I refrigerated them before rolling, then had to refrigerate again before dipping. I did put some into candy molds, painting chocolate into the mold, letting harden, then filling and painting chocolate on top to seal. They were easier to work with that way, and didn't seem to turn as goopy or melt. The taste was awesome, we liked the flavor from the sweetened condensed milk. My 8 year old REALLY loved them, as did his class, because I sent some to school for their Christmas party. With a more firm texture and no grit, these would be even more than 5 stars! Thanks so much for posting!

 

[Goodeatin]

I thought this would be an awesome recipe to give as Christmas gifts. The first day, these were pretty good, but after a few days, the "off" flavor other reviewers commented about intensified. Yes, we at the rest we had at home, but I kept thinking I hoped everyone else had already eaten their gifts. I like the idea, but I won't make these again.