Cookie Dough Truffles

20 min. plus chilling
6-10 Servings
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  • 2 cups Giant Eagle all-purpose flour
  • 1 cup Giant Eagle light brown sugar
  • 1 cup Giant Eagle salted butter, softened
  • 1 Tbsp. McCormick® pure vanilla extract
  • ¼ cup Giant Eagle whole milk
  • 7-oz. Baker’s real milk chocolate dipping chocolate


  Prep Time: 20 min. plus chilling • Cook Time 12 min.

Preheat oven to 325°F. Place flour on a cookie sheet and spread into an even layer. Place in oven and roast for 12 minutes, let cool.

In a large bowl using a hand mixer, cream together the brown sugar, butter, and vanilla. Once creamed, slowly add in the flour ½ cup at a time and then add in the milk.

Using a tablespoon, scoop out cookie dough and form into 1 oz. balls. Let sit in fridge for at least 20 minutes or up to overnight.

Melt the dipping chocolate in the microwave based on the instructions on the package. Dip dough balls into chocolate and let sit in fridge until chocolate is set.

Approximate Nutritional Information (Per truffle): Calories 170, Fat 9g, Sat Fat 6g, Trans Fat 0g, Cholesterol 20mg, Sodium 60mg, Total Carbohydrate 20g, Fiber 0g, Sugars 12g, Protein 2g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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