"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!" — clapperkidsmom
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packed brown sugar
2 1/4 cups
1 (14 ounce) can
sweetened condensed milk
miniature semisweet chocolate chips
toffee baking bits
chocolate confectioners' coating
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 change - so is the addition of the heath.
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 were just gooey inside within minutes. Nobody liked them.
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 distinctive taste that cookie dough has. Thanks for sharing!
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 had no problem rolling it into balls. I made the balls and then refrigerated them over night. In the morning, I dipped them in the melted chocolate and topped some with more toffee bits, and others with chocolate jimmies. My family and friends couldn't stop eating these, and the recipe was requested several times. These are perfect for parties. Try this, you won't be disappointed!
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 advice and added a pinch of baking soda to make it taste more like regular cookie dough. I also added just a hint more vanilla and 1/4 a cup of my flour was whole wheat. Of course refrigeration, or even freezing, is necessary. This recipe takes time! I would not recommend pulling all of the dough balls out at once to dip because they will warm up before the first half are dipped in the chocolate. Diabetics be warn! This is a VERY sweet dessert that is hard to stay away from. I also used tooth picks to dip the balls for a much neater and professional looking chocolate coating. You may also need to frequently re-microwave the chocolate to keep it nice and liquidy.
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. The dough is much easier to work with if you make these changes. You won't get as many truffles, but they work out better. I always freeze them for about 2 hours before dipping too. I do not use toffee bits, just the mini chips. These also turn out just the same using fat free sweetened condensed milk. These work really well in the cookie dough cupcakes on the site too!
I added a pinch of baking soda like someone else suggested and these are great!
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 without them flattening/melting. If I could figure out why the batter was so liquidy and mush, I would remake them and rate it better. But I dont know what made it to where the balls were just impossible to form..
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chocolate Chip Cookie Dough Truffles
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 71
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