Chocolate Chip Cookie Dough Truffles



  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter or margarine, room temperature
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup soy milk
  • 1 cup mini semi-sweet chocolate chips
  • 14 ounces dark chocolate



  • Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add soy 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 (make sure to keep them close to 1” or a bit smaller as they’re really rich) and arrange on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.
  • Melt chocolate candy coating in a double boiler or in the microwave according to package directions. Using forks or a dipping tool, dip cookie balls into the candy coating to cover. Tap form on the side of the pan to remove any excess coating, and return to the waxed paper-lined baking sheets. Chill until set. Chill in an airtight container for up to 1 week. (Mine didn’t last more than 24 hours, but more power to you if you can save them for a week!)


Prep Time: 45 minutes
Cook Time: 45 minutes
Difficulty: Easy
Servings: 36 (after you finish hiding some for yourself, about 18)
photo from Taste of Home