Thursday, June 2, 2011

Chocolate Chip Cookie Dough Truffles = Heaven in Your Mouth

I don't usually post recipes as I don't usually cook, but this is currently sitting in my refrigerator right now, so I felt I had to share.

I pinned this Cookie Dough Truffle recipe from the awesome Love & Olive Oil last week, and I made it for a Memorial Day barbecue. I didn't actually try one until the party which turned out to be a bad idea; I very loudly and obnoxiously exclaimed that they were AMAZING.

The recipe is really simple, but I had no idea where to find chocolate candy coating. (And by 'didn't know where to find' I mean I went to one grocery store, and it wasn't there.) So, I made my own from a Hershey's recipe, and it was pretty easy. And the result is heaven in your mouth.

Image via Christine's Cuisine

Chocolate Chip Cookie Dough Ingredients:
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

Candy Coating Ingredients:
2 cups semi-sweet chocolate chips
2 tablespoons plus 2 teaspoons of shortening

Chocolate Chip Cookie Dough Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.

Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Candy Coating Directions:
Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.


  1. omg YES please. pinning this so i can remember to go back and make these suckers later.

  2. I want these, but probably shouldn't make them, because I'd eat them all at once! :)

  3. Just found your site, and I am definitely going make these and then hide them in the back of the freezer! I am headed to Chicago in July. I am looking forward to browsing your site for great Chicago hints!

  4. Those look AMAZING. Good for bringing to a friend's place, too, so they're not all sitting around your house to be eaten. I'd have very little willpower against those things!

  5. Oh my word, if I had a box of those around I'd want to pop them in my mouth all day long. I have a sweet treat linky party going on at my blog right now and I'd love it if you'd come by and link your bites up.