Saturday, March 5, 2011


I have been tweeting about some ever so tasty cookie dough truffles and thought I should post the recipe for everyone else to enjoy!  Especially on a Saturday. :)

This is a gluten-free recipe, but it should work just as well with regular ingredients.


  • 1, Box of Betty Crocker Gluten free chocolate Chip cookie mix
  • 1, 14 oz can of sweetened condensed milk
  • 1/2 cup salted butter (8 TBL/1 stick) softened
  • 1 1/2 bags semi-sweet chocolate chips 


1.  WHIP:  softened butter with electric mixer.

2.   MIX: in cookie mix.  While mixing, pour in can of sweetened condensed milk.  
Mix until all ingredients are combined and smooth.

3.  SMUSH: Scrape down sides of bowl and kind of push mixture to the side.
 Refrigerate for 2 hours or overnight.

4.  ROLL: Dough should be firmer after refrigeration and you can roll it into bite-sized balls.  
I like to make mine nice and small so that when I eat 12 at one time it isn't as big a deal. ;) 

5.   CHILL: Refrigerate again for an hour or so.

6.  DIP: Melt your chocolate chips.  
I seldom use the microwave, but melting chocolate in it is awesome, it takes a lot longer to get hard!
 Dip your cookie dough balls in the chocolate covering them 
(using toothpicks or pop sticks makes this easier too!)

7. EAT!:   Refrigerate and then ready to serve once chocolate hardens!

Now, if you will excuse me I need to go eat some of these...YUMMY!

This is my modified version of this original recipe:

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