Cookie Dough Truffles
Nutritional Info
- Servings Per Recipe: 66
- Amount Per Serving
- Calories: 144.2
- Total Fat: 5.3 g
- Cholesterol: 7.7 mg
- Sodium: 25.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
View full nutritional breakdown of Cookie Dough Truffles calories by ingredient
Introduction
This year at Christmas, I gave some to my landlord, my hair dresser, and friends. Everyone loved them! This year at Christmas, I gave some to my landlord, my hair dresser, and friends. Everyone loved them!Number of Servings: 66
Ingredients
-
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14oz) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1-1/2 pounds semisweet candy coating chopped
Directions
1. In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in vanilla.
Gradually add flour, alternately with milk, beating well after each addition.
Stir in the chocolate chips. (If you want, you can also add 1/2 cup of chopped walnuts.)
Shape into 1-in. balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 hours or until firm.
2. In a microwave-safe bowl, melt candy coating; stir until smooth. (I use a double-boiler on the stove, because I don't have a microwave)
Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Yield: 5-1/2 dozen
Number of Servings: 66
Recipe submitted by SparkPeople user RACHELB89.
Beat in vanilla.
Gradually add flour, alternately with milk, beating well after each addition.
Stir in the chocolate chips. (If you want, you can also add 1/2 cup of chopped walnuts.)
Shape into 1-in. balls; place on waxed paper-lined baking sheets.
Loosely cover and refrigerate for 1-2 hours or until firm.
2. In a microwave-safe bowl, melt candy coating; stir until smooth. (I use a double-boiler on the stove, because I don't have a microwave)
Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes.
If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator.
Yield: 5-1/2 dozen
Number of Servings: 66
Recipe submitted by SparkPeople user RACHELB89.