The cookie dough filling of these truffles tastes just like the real thing. It's sweet and buttery and has a hint of raw flour taste hidden within a strong vanilla undertone. The filling is smooth and creamy except for a slightly grainy texture that is imparted by the uncooked sugar. Pair that sandy yet silky filling with a shell of well-tempered chocolate and you get a truffle that is absolutely divine!
This recipe is adapted from Paula Deen's cookie dough truffle recipe:
Cookie Dough TrufflesNotes:
1/4 c butter (room temperature)
3/8 c brown sugar (packed)
1 tsp vanilla extract
1 c (140 g) all-purpose flour
7 oz sweetened condensed milk
1/4 c semisweet mini chocolate chips
12 oz chocolate or candy coating
1. In a medium bowl, cream together the butter and brown sugar until they are light and fluffy. Mix in the vanilla extract. Gradually beat in the flour until it is well combined. Add the sweetened condensed milk and beat until the cookie dough is smooth. Mix in the chocolate chips by hand.
2. Line a baking sheet with waxed paper. With floured hands, roll the cookie dough into small balls and place them on the baking sheet. Move the cookie dough balls to the refrigerator and allow them to chill for at least 2 hours.
3. While the dough balls are chilling, temper the chocolate or melt the candy coating. Coat each cookie dough ball by dipping it into the chocolate/candy and then setting it back on the baking sheet to harden.
- These truffles will keep for over a week if you store them in the refrigerator.