You’ve heard the cliché—good things come in small packages—right?
Never was this more true than in the case of these absolutely heavenly chocolate chip cookie dough truffles.
This recipe comes from Better Homes and Gardens, and as a cookie-dough-lover, these truffles transported me straight to heaven.
As a kid, I used to sneak bites of chocolate chip cookie dough out of the bowl as my mom pressed rounded spoonfuls onto a baking sheet while making cookies.
There is something special about chocolate chip cookie dough, and every ounce of that cookie-dough goodness that I remember from my childhood lives within these chocolate drizzled jewels. Every ounce.
I will be honest when I tell you that these chocolate chip cookie dough truffles are decadent. One of these little beauties will satisfy your craving, and it’s kind of nice to make a dessert that doesn’t leave you wanting for more after your serving has been devoured.
They hit the spot.
This recipe is egg-free, so you can enjoy the sensation of eating real-deal cookie dough without having to worry.
This is also no-bake recipe!
When you reach the final step of drizzling the extra melted chocolate on top of the truffles, be sure to have a little fun, and don’t worry about being perfect.
When it comes to melted chocolate, a little sloppy is always best, in my opinion. Put some love into it.
I was surprised to see how perfect the chocolate chip cookie dough looked when I broke open one of the truffles.
They were naturals in front of the camera.
I’m just a huge fan of truffles. They are small, beautiful and just—special.
These particular chocolate chip cookie dough truffles are not only gorgeous, but taste amazing. If you try the recipe, I hope you love them!
- 1/3 cup butter, softened 1/3 cup packed brown sugar 1 tablespoon vanilla 1 cup flour 1 cup mini semisweet chocolate chips 4 ounces dark chocolate or semisweet chocolate, chopped 4 ounces chocolate candy coating, chopped 1 tablespoon shortening
1. Line a baking pan with waxed paper and set aside. In a medium bowl, beat your butter, brown sugar and vanilla at medium speed until combined. Beat in the flour just until combined, do not over mix. Stir in chocolate chips and shape into 1-inch balls, placing them on your pan. Cover the balls and freeze for about 30 minutes.
2. Heat chopped chocolate, candy coating and shortening over low heat in a saucepan. Stir chocolate until melted and smooth. Remove from heat.
3. Line a baking sheet with waxed paper. Using a fork, dip the balls into the chocolate and allow excess to drip back into your pan. Place the chocolate coated balls on the lined baking sheet and let stand or chill about 30 minutes or until set. Now, drizzle with remaining chocolate to make the tops of the truffles pretty.
4. Place truffles in a single layer in an airtight container to store, keep covered. They may also be stored in the refrigerator up to 1 week.