Ingredients

For the Cookie Dough Truffles:

½ cup unsalted butter, at room temperature
¾ cup packed brown sugar
1 tsp vanilla extract
½ tsp salt
2 cups all-purpose flour (heat treated if you have concerns)
14 ounces sweetened condensed milk
½ cup chocolate chips

For the Tarts:

6 mini graham cracker crusts or 1 regular size graham cracker crust
Chocolate filling (recipe below)
18-30 Chocolate Chip Cookie Dough Truffles (depending on size)
6 Chocolate Chip Cookies (such as Chips Ahoy), chopped

For the Chocolate Filling:

8 ounces semisweet chocolate, finely chopped
5 tablespoons unsalted butter, cut into 5 pieces
1 tsp vanilla extract
1 large egg yolk, room temperature
¼ cup boiling water

Instructions

Step 1: Using a stand mixer or hand beaters, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the vanilla extract.

Step 2: On low speed, slowly add the flour alternating with the sweetened condensed milk, beating well after each addition. Fold in the chocolate chips.

Step 3: Shape the cookie dough into ½-inch balls and place them in an airtight container. Freeze for at least 3 hours to firm up. This will yield about 100 truffles depending on size.

Step 4: Place 3-5 frozen cookie dough truffles into each mini graham cracker crust or tart pan. Chop the chocolate chip cookies into pieces and add some pieces into each crust as well.

Step 5: For the chocolate filling, combine the chopped semisweet chocolate, vanilla extract, and butter in a medium metal bowl. Place the bowl over a skillet with barely simmering water (double boiler) and stir until the chocolate and butter are completely melted and smooth. Remove from heat.

Step 6: Place a fine strainer over the bowl with melted chocolate. In a small metal bowl, whisk the egg yolk until blended. Gradually whisk in the boiling water.

Step 7: Place the egg yolk mixture in the skillet with hot water and stir constantly with a heatproof spatula, scraping the bottom to prevent cooking, until the mixture reaches 160°F on an instant-read thermometer, about 3 minutes.

Step 8: Immediately pour the egg mixture through the strainer into the melted chocolate. Stir gently until fully incorporated and smooth.

Step 9: Pour the chocolate filling into the prepared crusts over the cookie dough truffles and cookie pieces. Cover and chill in the refrigerator overnight or up to 2 days.

Step 10: Before serving, allow the tarts to soften slightly at room temperature for the best texture and flavor.

Tips & Variations

Heat treat flour by baking it at 350°F (175°C) for 5 minutes if you’re concerned about raw flour safety.

Use chopped nuts or dried fruit mixed into the cookie dough for added texture and flavor.

Mini tart crusts provide a perfect bite-sized treat, but a regular-sized crust works great too—just adjust the number of truffles and cookie pieces accordingly.

Store leftover truffles in the freezer and add fresh ones to tarts whenever you want a quick dessert.

FAQs

Can I make the cookie dough truffles ahead of time?

Yes, the truffles freeze well and can be prepared up to two weeks in advance. Just shape and freeze them until firm, then add them to the tart before assembling.

Is it safe to use raw flour and egg yolk in this recipe?

The recipe suggests heat-treating flour to reduce any risk from raw flour. The egg yolk is gently cooked in a hot water bath until it reaches 160°F, which makes it safe to consume by eliminating harmful bacteria.