cookie dough truffles

Cookie Dough Brownie Truffles

boxed brownie mix,

butter, room temperature

brown sugar

sugar

milk

vanilla extract

salt

all-purpose flour

mini semi-sweet chocolate chips

chocolate chips

Brownies

Bake the brownies according to the packages directions and cool completely. *Alternately you can use a homemade brownie recipe for this, but it&#8217;s not necessary.

Cookie Dough

  In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, granulated sugar, milk, vanilla, and salt together on medium speed for 1 &#8211; 2 minutes until combined and smooth. Turn the mixer to low and add in the flour, mixing until just combined. Stir in the  mini chocolate chips until evenly incorporated. Cover the cookie dough and chill in the refrigerator  for 1 hour to make it easier to handle.

Line a baking sheet wit parchment or wax paper. Set aside. When the dough is chilled, portion out 1 teaspoon(ish) of the cookie dough and roll it into balls about the size of large marbles. Place them on the prepared baking sheet and place in the freezer for about 15 minutes.

Assembly

Break up the cooled brownies using your hands or a fork. Squeeze roughly 2 tablespoons of the broken brownies in your hand so they hold together and form a ball. Flatten the ball into a disk and place a chilled cookie dough ball into the center. Wrap and form the brownie around the cookie dough and place back onto the baking sheet. Repeat with remaining cookie dough.

Coating

Place chocolate chips in in a medium bowl, microwave-safe bowl. Microwave in 30 second increments, stirring after each, until the chocolate is melted and smooth.

Using a fork, dip the brownie ball into melted chocolate sprinkle. Top with mini chocolate chips, or once set, drizzle with extra melted chocolate to create stripes.

Place truffles in the refrigerator so the chocolate sets quickly.

There's no need to bake cookies for a delicious treat or gift. Just roll the raw dough into balls, freeze them, then dip them in luscious melted chocolate for these decadent cookie dough truffles.

Cookie dough truffles recipe

g unsalted butter, softened

tsp vanilla extract

plain flour

chocolate

Step 1

Beat butter and sugar until pale and fluffy. Add vanilla. Beat in flour until just combined. Stir through choc chips.

Step 2

Form into 24 small balls. Freeze in a single layer for one hour.

Step 3

Place chocolate melts in a bowl over a saucepan of simmering water. Stir until melted.

Step 4

Dip frozen cookie dough balls into melted chocolate. Place on a rack to set.

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What could be better than eating cookie dough? Eating cookie dough that is dipped in chocolate! These 3-ingredient truffles are easy to make, and oh-so-satisfying!

Cookie Dough Truffles

roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

semisweet chocolate chips

shortening

Line cookie sheet with waxed paper. Shape dough into 24 (1 1/4-inch) balls; place on cookie sheet. Refrigerate about 30 minutes or until firm.

In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 10-second increments until mixture is melted and can be stirred smooth.

Using 2 forks, dip and roll balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet. If chocolate has cooled too much, reheat. Spoon remaining melted chocolate into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over tops of truffles. Discard any remaining chocolate. Refrigerate truffles about 30 minutes or until chocolate is set.

Store truffles tightly covered in refrigerator up to 1 day or in freezer up to 2 weeks. Thaw frozen truffles in refrigerator, and serve same day.

With a gluten-free cookie dough center lightly sweetened with maple syrup and mini chocolate chips, these healthier chocolate covered truffles will satisfy any sweet tooth. Can be dairy free, too.

Oatmeal Chocolate Chip Cookie Dough Truffles

butter, softened (or coconut oil

maple syrup

vanilla

oat flour*

oats

mini chocolate chips**

dark chocolate chips (or 12 oz. chopped chocolate)

coconut oil

Mix the butter or coconut oil, maple syrup, and vanilla in the bowl of a mixer (or by hand).

Add the oat flour, oats, and mini chocolate chips and stir until completely mixed.

Use a small tablespoon sized cookie scoop to shape the dough into balls and set on a parchment-lined cookie sheet. Freeze the dough balls about 30 minutes.

Meanwhile, melt dark chocolate with 1 teaspoon coconut oil in a double boiler or in the microwave until smooth. Microwave Tip: Cook in a 4 cup glass measure for 45 seconds to 1 minute and then stir. Most of the chips should be melted. Heat for another 20-30 seconds and stir until all the chips are melted (the key is to stir long enough - if you heat too much, the chocolate can seize).

Line another baking sheet with parchment or wax paper and coat one cold dough ball at a time in chocolate - a long fork works best for this, tapping off the excess on the side of the container. Place it on the prepared sheet and continue until all are coated.

TIP: Have leftover chocolate? Don&#039;t toss it - you can use any leftover chocolate to make a few nut clusters with whatever nuts you have on hand!

Refrigerate until the chocolate is set. Store the truffles in airtight container in the fridge for a couple weeks or freeze for up to two months.

You’ll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. They’re rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough... without baking cookies! Be sure to heat-treat the flour. See above.

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

(100 grams) packed light brown sugar

(50 grams) granulated sugar

Tablespoons (30 milliliters) milk (any kind)

(90 grams) mini chocolate chips

(226 grams) semi-sweet

vegetable oil or coconut oil

In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2–3 minutes. Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.

Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don&#8217;t have room in your refrigerate for a baking sheet, place the balls on a parchment paper-lined plate.

Melt the chocolate

You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.

Coat in chocolate: 

Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.

Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.

One of my favorite recipes on this site! And so easy! Wondering if I could sub almond milk - it’s usually what I have on hand

Recipe gets 5 stars, I get zero! Lol. I had no more hard butter so I substituted butter from a tub, I know better. Batter was soft like icing, absolutely no chance of rolling them. Used my cookie scoop and made lumps then froze them. The first few dipped in the chocolate like a dream, the rest, not so much. They taste amazing, but look like seven miles of dirt road. I always follow your recipes to the letter and get rave reviews. This one time I decide to go out on my own I mess it up. I’ve always known the difference between tub and hard but I never actually tried it. I am making these again with the proper ingredients. It is also super humid.

Hi, I made these truffles today. 
I used peanut flour, it gave them a peanut butter taste, love this recipe. 
I also just use candy waffers for the chocolate.
It's a keeper for sure.
Thank you

These were wonderful! A big hit with group ! Can this recipe be doubled? Thank you very much for all the great recipes!

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