Cookie Dough Truffles

This is a delicious recipe that won't have you worrying about eating cookie dough - there's no eggs!

Cookie Dough Truffles

Photo by Heather J.

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup butter, softened

  • ¾

    cup packed brown sugar

  • 1

    tsp vanilla extract

  • 2

    cups all-purpose flour

  • 14 oz. can sweetened condensed milk

  • ½

    cup miniature semi-sweet chocolate chips

  • ½

    cup walnuts, chopped

  • lbs. milk chocolate candy coating, coarsely chopped (I use Nestle Baking Bars)


In a large bowl, cream the butter and brown sugar until light and fluffy; Beat in the vanilla. Gradually add flour, alternately with the condensed milk, beating well after each addition. Stir in the miniature chocolate chips and walnut pieces. Cover the bottom of glass baking dishes with waxed paper. Shape the dough into 1" balls and lay them onto the waxed paper. Loosely cover and refrigerate for 30 minutes to 1 hour, or until firm. Add the chopped candy coating to a medium sized glass dish. Microwave the chocolate until it is melted throughout and stir until smooth. Lay waxed paper onto 9" x 13" baking dishes, Tupperware containers, or baking sheets. Dip the balls into the chocolate coating, allowing the excess to drip off. Place the truffles onto the waxed paper. Once a single layer has been filled in the baking dish, begin adding the completed truffles to another dish. Refrigerate until firm, about 30 minutes to 1 hour. *The remaining candy coating can be re-melted and drizzled over the truffles for decoration.* Store in the refrigerator until ready to serve.


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