Mini Valentines Treats: Cookie Dough Truffles

I read a lot of food blogs, and I mean a lot! Since I am a consultant for a few food magazines and PR firms, I get paid to keep my eye on talented bloggers to possibly feature, new ideas in recipes as well as food trends. Many times, I come across a blog which I subscribe to and look forward to every day. In December, I was so excited whenΒ Carrots and Chocolate featured several variations of truffle recipes for Christmas. The Cookie Dough Truffles caught my eye, and the next thing I knew I was in the kitchen tinkering with her recipe. Recently, I served my variation at a party, and my friend, Andy, said, “I didn’t think cookie dough could get any better!” I thought that was testimony enough. These are really fun to serve on Valentine’s Day, and I can’t wait to make them later this week in Nashville working with the talented crew from Newschannel 5 on “Talk of the Town”.

Cookie Dough Truffles

Cook Time:

25 minutes

Prep Times:

20 minutes

Yield:

10 to 12 servings

Ingredients:

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
21/4 cups all purpose flour
1/2 teaspoon baking powder
1 (14 ounce) can fat-free sweetened condensed milk
3/4 to 1 cup mini semi-sweet chocolate chips
1 (14 ounce) package dark chocolate candy coating

Preparation:

1. Beat the butter and sugar in an electric mixer until fluffy. Add in the vanilla, mixing well.

2. Alternating, add the flour mixture followed by the condensed milk, beating well in between each addition. Stir in chocolate chips. Scoop 1 tablespoon balls and place on wax paper-lined baking sheets. Refrigerate for at least 2 hours or until firm.

3. In the palms of your hands, roll them into balls. Place back in refrigerator or freezer for at least 30 minutes.

4. Melt chocolate according to package directions using a double boiler or microwave. Let cool. Using forks or a dipping tool, dip cookie balls in candy coating to cover. Place on a wax paper-lined baking sheet and chill until set. Store in an airtight container in the refrigerator for up to one week.

37 thoughts on “Mini Valentines Treats: Cookie Dough Truffles”

  1. Alison- I can’t believe this…you and I are too much alike! I have a cookie dough truffles post written and ready to go live this week in honor of Valentine’s Day too! I made them back at Christmas, but thought they were more appropriate for this holiday. My recipe is just a bit different though… Oh well, great minds think alike! πŸ˜‰

  2. these sound great, thanks Alison! where do you get the dark chocolate bark for melting? I have bought the regular chocolate frequently.

  3. These look awesome, but quick question – What’s the purpose of the baking powder if they’re not ever heated up? Can it be omitted?

  4. Caroline’s recipe in Carrots and Chocolate does not call for it for it so you can omit it if you like. When I had made something similar years ago, I added baking powder because I thought it made it fluffier, so I added it with this one.

  5. Hey Alison..So glad to have found you today morning via twitter.These truffles look addictive.I always find dough better than the baked cookies.Sign me up!

  6. These are fabulous! I love cookie dough in general, but never indulge because of the raw eggs. This solves that problem, and the chocolate coating makes it even better!

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