I have baked SO many different cupcakes, cookies muffins, and other treats for friends, family and coworkers over the years. Pre-kids (and when I had an office full of coworkers to share with!), I tried a new recipe at least once a month. But these truffles are probably what I’m most “known” for because they’re so delicious, look really cute, and they’re different than what you can pick up from any grocery store or bakery.
Is there anything better than eating chocolate chip cookie dough? If there is, it’s probably eating raw cookie dough without the worry associated with it. These chocolate chip cookie dough truffles deliver just that – cookie dough flavor, without the raw eggs. A chocolate coating around these balls of dough make them the perfect decadent, bite-size treat.
While great for any holiday or occasion, these truffles are truly ideal for Valentine’s Day. Rather than purchasing the standard, generic candies from the store, impress your loved ones with delicious homemade candies this year. Looking for ways to make them extra special? Add little touches like pink, red and white nonpareils or chocolate drizzle on top. Place them in miniature cupcake liners for decoration and easy handling. You could even buy little boxes from your local craft store to package them as gifts. Simple little things you can easily do yourself to show that these truffles were made with love.
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14-oz.) sweetened condensed milk (fat-free if you prefer)
- ½ cup miniature semi-sweet chocolate chips (double if omitting nuts)
- ½ cup chopped walnuts (optional)
- 1 pound melting chocolate of your choice (dark chocolate used here)
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the vanilla and condensed milk. Mix well with electric mixer. Gradually add in the flour, mixing well. Stir in the chocolate chips (and nuts if preferred). Lightly cover the bowl with foil and refrigerate for 30 minutes. This will allow the dough to firm slightly, making it more manageable.
Line a baking sheet with parchment paper or aluminum foil. After refrigerating the dough, use a small cookie scoop (tablespoon sized) to form dough balls. Place balls on baking sheet. Once balls are formed, lightly cover tray with foil and refrigerate for at least 1 hour. If you’d like to split this into two days, refrigerate overnight.
Melt dipping chocolate using a double boiler (or microwave-safe bowl if you prefer). Dip each ball into the melting chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melting chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second baking sheet lined with parchment paper or foil.
If using sprinkles, lightly shake over truffles before the chocolate coating hardens. If you wish to do a chocolate drizzle (either just for texture or with an additional type of chocolate), refrigerate for about 15 minutes first. An easy technique for achieving a delicate drizzle is to dip a fork in melted chocolate, then lightly shake the fork back and forth over the tray of truffles.
Refrigerate finished truffles for 1 hour before serving. If making in advance or as gifts, truffles will keep in an air-tight container for 1-2 weeks if refrigerated.