These cookie dough truffles are made from an egg-less cookie dough with semi sweet chocolate chips, then coated in two different kinds of chocolate!
Everything you love about cookie dough, in a totally safe to eat, eggless form! These cookie dough truffles are made with mini semi-sweet chocolate chips, then dipped in dark chocolate and drizzled with melted milk chocolate. Triple. Chocolate. Heaven!
Remember back when I made the most delicious cheesecake? I told you guys to stay tuned for another way to use that awesome cookie dough recipe… and here it is!
These are quite possibly one of my favorite little desserts… they’re bite sized, creamy and decadent, and go perfectly with just about everything! I love them on their own, but they’re also ahhh-mazing chopped up and stirred into some sweet vanilla ice cream.
You could also keep these truffles “naked” and not dip them in any chocolate if you wanted, or just drizzle some over the top. Or you could also coat them in white chocolate and then drizzle some colored chocolate over the top to match the holiday… pink for Valentine’s Day, green for St. Patrick’s Day, or red and blue for Independence Day.
Not only are they great to snack on, but they make a great gift too. Toss a few gorgeous truffles in a little cellophane and tie it up with a pretty ribbon… easy peasy!
I used my small cookie scoop, but you could make these any size you wanted.
I hope you guys give these a try!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup unsalted butter at room temperature,
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 3/4 tsp vanilla extract
- 1 cup flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1 cup dark chocolate melting wafers
- 1/3 cup milk chocolate chips
Instructions
- In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH heat until light and fluffy.
- Beat in sweetened condensed milk and vanilla extract.
- Beat in salt and flour. Stir in mini chocolate chips.
- Use a small cookie scoop or tablespoon measuring spoon to scoop out small portions of the dough. Using your hands, mold into ball shapes.
- Place on a waxed paper lined baking sheet and freeze until solid.
- Bring 1 inch of water to a simmer in a small sauce pan. Place dark chocolate wafers in a small glass bowl and place bowl over the top of the saucepan, making a double boiler. Do not allow the bottom of the bowl to touch the water!
- Melt the chocolate, stirring often, until smooth and creamy.
- Remove balls from the freezer. Insert a toothpick into a ball and dip into the melted chocolate.
- Place ball back onto wax paper lined baking sheet to allow the chocolate to harden.
- Repeat with remaining balls.
- Once chocolate has hardened, remove toothpicks and use a small butter knife or the back of a spoon to smear melted chocolate over the toothpick hole.
- Melt milk chocolate chips and drizzle over the top of the balls.
- Place in refrigerator to harden and set.
- Keep refrigerated until ready to eat.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Carolyn Sillars says
Frequent flour recalls are starting to make everyone’s favorite part of cookie making (licking the bowl clean) seem life-threatening. However, if you take the time to toast your flour before using it in your recipe, you not only kill any lingering bacteria, like E. coli, but you also add a delicious nutty flavor to your cookies from the toasting process. ………………………………………………………………………I am looking to making these. They look so yummy.
Rebekah says
I want to try this! Is it one stick of butter, or one cup of butter?
The Chunky Chef says
Hi Rebekah 🙂 Oh man, it looks like there’s a coding error in the recipe card… it’s 1 stick (1/2 cup). I’ll head over and fix it now 🙂
Julie is Hostess At Heart says
These look heavenly!
The Chunky Chef says
Thanks Julie!! 🙂
Kimberly @ The Daring Gourmet says
Gorgeous! I’d like to take about a dozen of them right now and pop them in my mouth one after the other! 🙂
Becky Hardin | The Cookie Rookie says
These are so delectable
Sheena @ Hot Eats and Cool Reads says
Could this recipe be any more amazing?? I’d love to try them! Yum!
Erin @ Dinners, Dishes, and Desserts says
These are one of my favorite things. I could eat cookie dough all day every day, and this is the perfect way to do that!
Heather | Heather Likes Food says
Not only are they Truffles, but cookie dough! Wow! I am in heaven!
Patricia @ Grab a Plate says
Hope you’re feeling better! We’ve all been sick at my house, too 🙁 These truffles will be a nice way to cheer everyone up, though! Love the though of packaging them up — such a nice little gift (although I’d def. reserve some for myself)!
Jamielyn@iheartnaptime says
I love truffles! These ones look AMAZING!
Mel says
These look so pretty and absolutely delicious!!
Mel | http://www.thegossipdarling.com
sue|theviewfromgreatisland says
Who could say no to these little beauties??