These Cookie Dough Truffles are my daughter’s very favorite sweet treat. I decided to make some in celebration of some her recent achievements, but I also make them during the holiday season. They are great for cookie exchanges and platters! I found the original recipe on the Food Network by Paula Deen about 5 years ago. Since then, I made some changes and created my own version.
Cookie Dough Truffles
- 1 Stick of Butter, softened
- 3/4 Cup Brown Sugar
- 1 TSP Pure Vanilla Extract
- 2 Cups Flour
- 1 Can Sweetened Condensed Milk
- 3/4 Cup Toffee Bits
- 3/4 Cup Mini Chocolate Chips
- 1 Package of Chocolate Candy Coating (bark)
With an electric mixer, combine the butter, vanilla and sugar until fluffy. Slowly add the flour, then the condensed milk. Once well blended, fold in the chocolate chips and toffee bits. Cover the bowl with plastic wrap and chill for at least 2 hours. (I had mine in the fridge for 4-5 hrs) The dough is far less sticky when very cold. If you roll them right away, the dough will be very sticky and messy.
Once the dough is completely chilled and firm, roll into balls, approximately 1 inch in diameter. This time I put them back in the fridge overnight because I didn’t have time to coat them in chocolate, but you can now coat them if you like.
The package of bark is 1.5 lbs and portioned into 12 squares. I only needed 9 squares for this recipe. Melt according to directions. Dip each ball of dough in the melted chocolate and place on wax paper to harden. I always refrigerate the truffles, especially in warmer weather.
Since I was making this batch for a small gathering, I decided to put them on sticks and dipped the bottoms in sprinkles. They resembled cake pops and the kids loved them!