I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion – even for other family members to take to work or other celebrations!
If you have ever made the frozen cookie dough balls from this site, you must make these. These are even better with the addition of the toffee bits. The dough was very easy to work with, and I had no problem rolling it into balls. I made the balls and then refrigerated them over night.
In the morning, I dipped them in the melted chocolate and topped some with more toffee bits, and others with chocolate jimmies. My family and friends couldn’t stop eating these, and the recipe was requested several times. These are perfect for parties. Try this, you won’t be disappointed!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
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Chocolate Chip Cookie Dough Truffles
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup toffee baking bits
- 1 pound chocolate confectioners’ coating
Directions
- 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.
From: allrecipes