Chocolate Chip-Cookie Dough Truffles

Name: Chocolate Chip-Cookie Dough Truffles
Prep time: 40 min
Yield: 30 1-inch truffles
Ingredients: ⅓ cup butter, softened; ⅓ cup packed brown sugar; 1 tablespoon vanilla; 1 cup all-purpose flour; 1 cup miniature semisweet chocolate pieces; 4 ounces dark chocolate or semisweet chocolate, chopped; 4 ounces chocolate-flavor candy coating, chopped; 1 tablespoon shortening

Rating: 3.89 stars

220 Ratings
11 Reviews

These easy candies look like fancy chocolate truffles, but they're really just chocolate chip cookie dough in delicious disguise. P.S.: Don't be tempted to substitute another chocolate chip cookie dough. This simple recipe is eggless to keep the raw dough food safe.

Recipe Summary

prep:

40 mins

freeze:

30 mins

heat:

3 mins

stand:

30 mins

Yield:

30 1-inch truffles

Nutrition Info

Ingredients

⅓ cup butter, softened
⅓ cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 cup miniature semisweet chocolate pieces
4 ounces dark chocolate or semisweet chocolate, chopped
4 ounces chocolate-flavor candy coating, chopped
1 tablespoon shortening

Directions

Step 1

Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.

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Step 2

Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.

Step 3

Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

To Store:

Place truffles in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.

Nutrition Facts

Per Serving:

132 calories; 7 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 6 mg cholesterol; 18 mg sodium. 30 mg potassium; 16 g carbohydrates; 0 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 65 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 5 mg calcium; 1 mg iron;

Reviews (11)

220 Ratings

5 star values: 116
4 star values: 37
3 star values: 25
2 star values: 11
1 star values: 31

kaykennedy05

06/27/2018

Terrible recipe does not work at all needs eggs of something I might be young but I¿m a great cook this recipe is terrible

Pat Frisk

12/16/2014

Raw flour can be as dangerous as raw eggs. You should use pasteurized flour, although it's hard to get and expensive. http://www.dailymail.co.uk/news/article-2072266/Scientists-warn-eating-raw-cookie-dough-FLOUR-riddled-bacteria.html

Lakshi Palliyaguruge

09/01/2014

Don't you have to bake it? isn't it raw? I mean raw flour?

Ami Remmers

12/31/2013

Not my favorite. Easy, but not as yummy as I had hoped for.

Holly TheCar

12/16/2014

Something is wrong with this recipe. We just tried making it, carefully following the directions, and when we got to the step to form the dough into balls, the mixture was dry, crumbly, and impossible to shape. We had to find a different edible chocolate chip cookie dough recipe (http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough/) to fix it halfway through. Luckily with a little milk, more butter, and more brown sugar we were able to save it.

Janet VanWuyckhuyse

03/19/2015

I would never eat raw Flour.... I will substitute by making my own almond flour, just putting almonds in my ninja blender!

Sheri Cochran

12/17/2014

I agree with the above mentioned. It was entirely too dry and crumbly so I added another three tablespoons of butter and it worked like a charm. I also followed the idea to add sea salt on top..PERFECT! A gentle sprinkle of sea salt on top of the dipped truffle off sets the incredible sweetness.

Tammy Porter