Easy Chocolate Chip Cookie Dough Truffles

Easy Chocolate Chip Cookie Dough Truffles

32
clapperkidsmom 2

"I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!"
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Ingredients

1 h 30 m servings 146 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
  2. Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
  3. Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

Reviews

32
  1. 40 Ratings

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Most helpful positive review

Ummm, "Bookmarker" - Not sure why you are rating something you haven't tried. It says right in the description that this is a Taste of Home recipe! And the amount of flour isn't the only chang...

Most helpful critical review

I must have done something wrong because these were not good at all. I chilled my dough, rolled into balls, froze the balls, dipped and returned to fridge. When I put them out to serve they we...

Ummm, "Bookmarker" - Not sure why you are rating something you haven't tried. It says right in the description that this is a Taste of Home recipe! And the amount of flour isn't the only chang...

This is a very easy and simple recipe. I used semi sweet choc chips for dipping as I think almond bark is too sweet. I also added 1/2 teaspoon of baking soda to it as it adds to the distinctiv...

If you have ever made the frozen cookie dough balls from this site, you must make these. These are even better with the addition of the toffee bits. The dough was very easy to work with, and I...

These are really good, but you don't need the whole can of sweetened condensed milk. You only need 1/4 cup. If you make this change, you can also reduce the amount of flour to 1 and 1/4 cups. ...

I added a pinch of baking soda like someone else suggested and these are great!

Before dipping the dough, it may taste rather strongly of the condensed milk, after dipping though you can hardly tell a difference between regular cookie dough and this. I followed previous adv...

I must have done something wrong because these were not good at all. I chilled my dough, rolled into balls, froze the balls, dipped and returned to fridge. When I put them out to serve they we...

The recipe is absolutely delicious, though the batter was mush for me. I followed the recipe to a T and could not form them at all. I managed to freeze 10 of them and get them in chocolate witho...

So easy and fun for the kids to make. I bet you could lighten it with fat free milk and light butter--will try that next time. Easy to improvise with ingredients too. We used crushed Heath ba...