Chocolate Chip Cookie Truffles

Yum, yum, yummy, yum! Right? Just the name of these sends my taste buds to Cloud 9! This recipe is what i used to make the "pizza dough" for my son's birthday cake last week. With the leftover dough I made these truffles, which have always been at the top of his Favorite Treats list. They're very, very easy, and, with the exception of chill times, they're very fast too! This recipe makes...a lot. I've never actually counted. Depending on the size of your truffles, though, you'll likely get a few dozen.

For the cookie dough, you need softened butter, vanilla, sweetened condensed milk, all-purpose flour, sugar, brown sugar, and semi-sweet chocolate chips. I prefer mini chips in these, but I made these for my son's birthday and he likes regular chips, so that's what I'm using here. You'll also need just a little bit of salt.

Combine the flour and salt in a small bowl; set aside. In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Stir in the vanilla and most of the sweetened condensed milk; mix well. Add the flour and mix well until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it's too wet, add a little more flour. Stir in the chocolate chips until evenly distributed. Cover the bowl and chill for at least 1 hour in the refrigerator.

Once chilled, remove the dough from the refrigerator and roll into balls about 1-inch in diameter (you can make them larger or smaller, if desired). Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill for another 20 to 30 minutes.

While the rolled dough is chilling, melt some chocolate chips or candy melts for dipping. My favorite way to have these is dipped in milk chocolate, but they're great in semi-sweet too. Push the chilled ball onto a toothpick and roll it in the melted chocolate to coat it. Tap off any excess chocolate.

Place the dipped truffle on the prepared baking sheet. You can top the truffles with mini chocolate chips or sprinkles while the chocolate is still wet. Or you can even pipe little royal icing designs on them, such as small rosebuds or letters (the little rosebuds look especially sweet for Valentine's Day).

You can place these back in the refrigerator, if desired, or allow them to set up at room temperature. Allow at least an hour for them to set up before serving.

If you love cookie dough (and who doesn't?!), then these will be heaven to you! They're tasty at room temperature, but they're best chilled! Have fun making them, but you'll have even more fun watching them disappear! Enjoy!!

Chocolate Chip Cookie Truffles

Ingredients

1/4 cup (1 stick) unsalted butter

1 cup packed brown sugar

1/2 cup sugar

1 can sweetened condensed milk

1 1/2 teaspoons vanilla

2 cups all-purpose flour

1/4 teaspoon salt

2 cups mini chocolate chips (regular work well too)

1 bag of chocolate chips or candy melts for dipping. 

Combine the flour and salt in a small bowl; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Stir in the vanilla and most of the sweetened condensed milk; mix well. Add the flour and mix well until the ingredients are thoroughly combined. If the mixture is too dry, add more milk. If it's too wet, add a little more flour. Stir in the chocolate chips until evenly distributed. Cover the bowl and chill for at least 1 hour in the refrigerator.

Once chilled, remove the dough from the refrigerator and roll into balls about 1-inch in diameter (you can make them larger or smaller, if desired). Place the rolled cookie dough on baking sheets lined with parchment paper or Silpat mats and chill for another 20 to 30 minutes.

While the rolled dough is chilling, melt some chocolate chips or candy melts for dipping. My favorite way to have these is dipped in milk chocolate, but they're great in semi-sweet too. Push the chilled ball onto a toothpick and roll it in the melted chocolate to coat it. Tap off any excess chocolate. Place the dipped truffle on the prepared baking sheet. If desired, top the truffles with mini chocolate chips or sprinkles while the chocolate is still wet. Allow to set up completely before serving.