READY IN 1½ hrs

Easy Chocolate Chip Cookie Dough Truffles

Read Reviews (30)

"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

Directions

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.
Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
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.

Kitchen-Friendly View

PREP 1 hr 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 11, 2013

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.

—clapperkidsmom

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Most Helpful Critical Review

Jan 03, 2012

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.

—cworley

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36 Ratings

May 03, 2011

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!

—gypsygirl64

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Aug 31, 2011

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!

—mominml

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Sep 10, 2011

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.

—soymustache

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Feb 11, 2012

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!

—Angela

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Dec 09, 2011

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

—Kristens

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Dec 26, 2011

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..

—Rachel's Momma

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Nutrition

Calories
146 kcal
7%

Carbohydrates
19.3 g
6%

Cholesterol
10 mg
3%

Fat
7.9 g
12%

Fiber
0.6 g
2%

Protein
2.1 g
4%

Sodium
38 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Chocolate Chip Cookie Dough Truffles

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 146
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 4.6g 23 %
Cholesterol 10mg 3 %
Sodium 38mg 2 %
** Potassium 107mg 3 %
Total Carbohydrates 19.3g 6 %
** Dietary Fiber 0.6g 2 %
Protein 2.1g 4 %
** Sugars 9g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 8 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 < 1 %
** Magnesium 5 %
** Folate 7 %

* 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.