Best Chocolate Chip Cookie Dough Truffles Recipes

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
• Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
• Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
• Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

NO EGG CHOCOLATE CHIP COOKIE DOUGH BALLS (TRUFFLES)

Steps:

• In a large bowl cream butter and brown sugar with a mixer on med speed.
• Add vanilla. Gradually beat in flour and add milk. Add choc. chips and walnuts. Shape into tiny balls. Place on wax paper and chill 2 hours.
• Melt candy melts according to the package directions (do not let any moisture come in contact with the melts and do not overcook!).
• Dip balls into the chocolate to coat. Chill to set.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt. Set aside (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

PAULA DEAN'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll. Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• 1. In a medium size bowl add the dry ingredients (flour, salt and baking soda). Stir gently together. Set aside.
• 2. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
• 3. Set mixer on low speed and slowly add the dry ingredients. Mix until incorporated.
• 4. Stir in (by hand) the mini semi-sweet morsels into the cookie dough.
• 5. Prepare a baking sheet lined with wax paper. Roll cookie dough into 1 inch balls. Place on baking sheet, allowing cookies to gently touch each other.
• 6. Place the baking sheets in the refrigerator for at least 30 minutes.
• 7. While dough is chilling; melt the semi-sweet chocolate chips in a double boiler. Add the shortening (this will aid in thinning the chocolate). Stir until completely smooth.
• 8. Prepare an additional baking sheet lined with wax paper. Use toothpicks as a tool to dip and coat the cookie dough balls into the melted chocolate. Place the chocolate truffle on the waxed paper-lined baking sheets. Chill until set. Store in an airtight container for up to one week.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.
• Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.