Ummm "Bookmarker" - Not sure why you are rating something you haven't tried. It says right in the description that this is a Taste of Home recipe! And the amount of flour isn't the only change - so is the addition of the heath.
This is a very easy and simple recipe. I used semi sweet choc chips for dipping as I think almond bark is too sweet. I also added 1/2 teaspoon of baking soda to it as it adds to the distinctive taste that cookie dough has. Thanks for sharing!
If you have ever made the frozen cookie dough balls from this site you must make these. These are even better with the addition of the toffee bits. The dough was very easy to work with and I had no problem rolling it into balls. I made the balls and then refrigerated them over night. In the morning I dipped them in the melted chocolate and topped some with more toffee bits and others with chocolate jimmies. My family and friends couldn't stop eating these and the recipe was requested several times. These are perfect for parties. Try this you won't be disappointed!
These are really good but you don't need the whole can of sweetened condensed milk. You only need 1/4 cup. If you make this change you can also reduce the amount of flour to 1 and 1/4 cups. The dough is much easier to work with if you make these changes. You won't get as many truffles but they work out better. I always freeze them for about 2 hours before dipping too. I do not use toffee bits just the mini chips. These also turn out just the same using fat free sweetened condensed milk. These work really well in the cookie dough cupcakes on the site too!
Before dipping the dough it may taste rather strongly of the condensed milk after dipping though you can hardly tell a difference between regular cookie dough and this. I followed previous advice and added a pinch of baking soda to make it taste more like regular cookie dough. I also added just a hint more vanilla and 1/4 a cup of my flour was whole wheat. Of course refrigeration or even freezing is necessary. This recipe takes time! I would not recommend pulling all of the dough balls out at once to dip because they will warm up before the first half are dipped in the chocolate. Diabetics be warn! This is a VERY sweet dessert that is hard to stay away from. I also used tooth picks to dip the balls for a much neater and professional looking chocolate coating. You may also need to frequently re-microwave the chocolate to keep it nice and liquidy.
I added a pinch of baking soda like someone else suggested and these are great!
I must have done something wrong because these were not good at all. I chilled my dough rolled into balls froze the balls dipped and returned to fridge. When I put them out to serve they were just gooey inside within minutes. Nobody liked them.
The recipe is absolutely delicious though the batter was mush for me. I followed the recipe to a T and could not form them at all. I managed to freeze 10 of them and get them in chocolate without them flattening/melting. If I could figure out why the batter was so liquidy and mush I would remake them and rate it better. But I dont know what made it to where the balls were just impossible to form..
This is a great recipe to make with kids. I made a couple of adaptations to make it both gluten free and egg free to accommodate all of the food allergies in our family. The changes are: Increase butter to 3/4 cup Add 2 1/4 cups gluten free all purpose flour Add 1/2 tsp Xanthum gum I made the dough and then refrigerated it for an hour. Then I greased my hands and shaped the dough into balls. I froze the balls over night. In the morning I dipped them in melted semi-sweet chocolate with just a bit of shortening. My kids had a blast decorating the dipped truffles as mice ladybugs monsters etc... using sprinkles coconut M&Ms and cake decorating materials.
