Sometimes the cookie dough is the best part of the cookie.
Am I right? There’s nothing worse than denying yourself copious amounts of raw dough and then discovering that the unbaked dough was actually better-tasting than the baked cookies. You wish you would’ve just eaten the dough and saved yourself the time. The worst!
I love chocolate chip cookie dough almost as I like warm, gooey, freshly baked chocolate chip cookies.
You just can’t make a batch of chocolate chip cookie dough without sampling at least one scoop of dough. It simply isn’t right.
And let me tell you: it doesn’t get any worse when you dip it in chocolate and let it harden into a raw, creamy cocoa sphere of yumminess.
But wait! What about the imminent danger you’ll find yourself in after consuming such terrifying amounts of raw egg?
Worry not, my friend. This cookie dough is completely egg-free and yet magically tastes exactly like the egg-laced cookie dough we all secretly or un-secretly love to devour.
I’m not sure how it works, but it just does! Sweetened condensed milk somehow takes the place of eggs and delivers a flavor that’s almost identical to traditional cookie dough. I was a skeptic, but I’ve since been convinced: this cookie dough recipe is the real deal.
I came across it several years ago on Taste of Home’s site, and these truffles have made several appearances at Christmases since.
I like to use mini chocolate chips, but more often than not I’m fresh out, and my truffles turn out less pretty but still equally delicious. If you have the mini chocolate chips, they’re cuter and more fitting here. If you don’t, it’s not the end of the world.
Just don’t forget the vanilla. That would potentially be the end of the world. It’s a key cookie dough ingredient!
I especially like these truffles because they add a little variety to the Christmas goody tray. Although I have no problem ingesting solely peppermint-flavored cookies and bars, others tend to get a little cranky when you don’t provide more options. My Christmas cookie trays usually end up rotating between peppermint and peanut butter cookies, and I still don’t get out of my Christmas box as much as I intend to. It’s just hard to beat those two favorite flavors!
Instead of mixing it up with the always-classic gingerbread or eggnog, these truffles provide another option that’s not as traditional of a Christmas flavor, yet it’s loved with as much loyalty as peppermint or gingerbread. We Americans love our chocolate chip cookies…and I think that trend goes beyond our borders, too.
Who doesn’t love a good cookie dough base? Dip it in chocolate, decorate however your little heart desires, and you’ve just taken chocolate chip cookie dough to the next level.
Merry Christmas baking!
- 1/2 cup butter, at room temperature
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups flour
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 20 oz. chocolate almond bark
- Line two cookie sheets with waxed paper. Set aside.
- In the bowl of a stand mixer, cream butter and brown sugar until light and fluffy, about 3 minutes. Add vanilla.
- Add half the flour until just mixed, then add half the sweetened condensed milk, mixing well. Repeat with remaining flour and sweetened condensed milk.
- Fold in chocolate chips and shape dough into 1-inch balls and place on prepared baking sheets. Refrigerate for an hour or until chocolate has hardened.
- In a small microwave-safe bowl, melt almond bark according to package directions, stirring and melting until smooth.
- Dip cookie dough in chocolate, allowing excess to drip off.
- Return chocolate-dipped cookie dough to waxed paper-lined baking sheets and refrigerate again until firm, about 15 minutes.
- If desired, drizzle truffles with remaining melted almond bark or other chocolate.
- Store truffles in an airtight container at room temperature for up to 3 days. Alternatively, freeze for up to 3 months, removing as necessary about 45 minutes prior to serving.
If you can't find almond bark, use melting wafers or chocolate chips of any flavor, melting the chips with a little canola oil for a more liquid consistency.