As a kid, I loved eating cookie dough! Amy and I would each grab a spoon and dig into the log of Nestle Tollhouse Cookie Dough in our refrigerator. Granted we were warned that eating too much could make us sick, but this never seemed to stop us. I don’t think we ever got sick either! As an adult, I still love eating cookie dough! I haven’t bought the pre-made cookie dough in a long time; I’ll make my own now. This way I can add as much vanilla or brown sugar as I want!
When I came across this recipe years ago, I was immediately intrigued and knew I had to try them. I actually created my own recipe out of the base for these truffles and entered them into the Pillsbury Bake Off a few years ago. Unfortunately, my recipe didn’t get selected; I will have to share this recipe another time. But for now, enjoy these truffles! They are a bit rich, so you can’t have too many of them, but they melt in your mouth! They are great for your cookie swap item or even for your Thanksgiving or Christmas Dessert Tray.
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet mini chocolate morsels (I added in extra chocolate chips; since the original recipe calls for walnuts or pecans and I omitted them.)
- 1 1/2 pounds chocolate bark candy coating, melted
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, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s 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.