I’m planning all of my holiday parties and menus and that means it’s almost time for some cookie dough truffles.
I normally make Oreo Truffles, but I reached way back into my recipe archives and resurrected these cookie dough truffles and I know everyone will love them!
The inside of the truffle is soft and gooey, filled with mini chocolate chips and chopped walnuts, and tastes just like cookie dough. It’s not harmful because there are no raw eggs! (Of course, I’ve eaten the real deal many times!) The outer chocolate shell is crisp and full of chocolate goodness.
Cookie Dough Truffles Ingredients
- unsalted butter
- brown sugar
- all-purpose flour (heat-treated – see note below)
- sweetened condensed milk
- vanilla extract
- mini semisweet chocolate chips
- chopped walnuts
- semisweet chocolate candy coating (I love to use Candiquik)
Tips For Making Cookie Dough Truffles
When you get all the ingredients mixed together, the dough will be a little soft. Don’t be alarmed. It hardens in the fridge.
These days I use a cookie dough scoop to make these truffles. It’s so much easier than shaping them into balls.
Once they have been refrigerated for 1-2 hours, they come out firm. Then I dip these balls in the chocolate and let them harden. So, so delicious!
Helpful Hint: I have tried various ways to dip the balls into the chocolate and what works best (for me) is to use a fork placed under the cookie dough ball.
Dip into chocolate to completely cover, scrape the bottom of the fork against the edge of the chocolate container to remove excess chocolate, and gently place the truffles on the waxed paper to harden.
Another Helpful Hint: You can make these cookie dough truffles a few days in advance and store them in the fridge. That’s my kind of party food!
Once the truffles hardened, I drizzled a little chocolate onto the tops to make them pretty. I’ve also drizzled white chocolate before for a little contrast. It’s all good!
How To Heat-Treat Raw Flour
You’ll notice that flour one of the ingredients in these no-bake cookie dough truffles. You will need to heat-treat the raw flour before adding it to the recipe. It’s a simple process.
Place the raw flour in a microwave-safe bowl and heat for 30-second intervals, stirring between each interval. Check the temperature of the flour using an instant-read thermometer. It should be 165ºF. Let cool completely before using in this recipe.
Another method: You can also toast raw flour in the oven. Spread the flour on a cookie sheet and bake for five minutes at 350ºF. Let the flour cool completely before adding to the recipe.
You May Also Like These Recipes
- Chocolate Chip Cheesecake Bars
- OREO Truffles
- M&M Cookie Dough Dip
- Best Holiday Cookie Recipes
- German Chocolate Sheet Cake
- Ganache Filled Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2 cups all-purpose flour (heat-treated, see note below)
- 1 can (14 oz) sweetened condensed milk
- 1 tsp. vanilla extract
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1/2 lb. semisweet chocolate candy coating (Candiquik is my favorite)
- In a mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add the flour, sweetened condensed milk and vanilla; mix well.
- Stir in the chocolate chips and walnuts. Shape into 1" balls and place on waxed paper-lined baking sheets.
- Loosely cover and refrigerate for 1-2 hours or until firm.
- Follow the directions on the Candiquik package to melt chocolate.
- Dip balls in melted Candiquik and place back onto the wax paper-lined baking sheets.
- Refrigerate until firm, about 15 minutes.
- Store in a covered container in the fridge.
How To Heat-Treat Raw Flour: Place raw flour in a microwave-safe bowl and heat for 30-second intervals, stirring between each interval. Check the temperature of the flour using an instant-read thermometer. It should be 165ºF. Let cool completely before using in this recipe.
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Amount Per Serving Calories 215Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 13mgSodium 7mgCarbohydrates 28gFiber 1gSugar 17gProtein 3g
*Originally published in 2014, updated October 2020.