Chocolate Chip Cookie Truffles Recipes

EASY CHOCOLATE CHIP COOKIE TRUFFLES RECIPE

Steps:

• Add package of Chocolate Chip cookies to the food processor and pulse until you have fine crumbs. Pour crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands}.
• Roll mixture into 24, 1" balls {I used a medium cookie scoop and then rolled them in my hands} and place onto silicone mat {parchment or wax paper} lined cookie sheet. Freeze for at least 15 minutes.
• While the truffles are in the freezer, place the dark chocolate melting wafers into a heat safe bowl and microwave until melted {I started with 1 minute, stirred and then did 30 second increments}.
• Remove the truffles from the freezer and dip into melted dark chocolate wafers. Garnish with half of a small chocolate chip cookie before the chocolate sets up. Let truffles set completely and enjoy!! Store in an air tight container in refrigerator.

CHOCOLATE CHIP COOKIE TRUFFLES

Steps:

• Line a large baking sheet with parchment paper & set aside.
• Place the cookies in a food processor & pulse until you have fine crumbs.
• Add in cream cheese & process again until well-combined.
• Scoop 1 tbsp of dough mixture & roll between hands to form 1″ balls & then place on a prepared baking sheet.
• Place the rolled dough into the freezer for about 30 minutes.
• While the dough is chilling you can melt the chocolate by placing in a microwave-safe bowl & heating in the microwave at 50% power for 30 seconds.
• Stir & microwave again for 20 seconds at 50% power level.
• Continue until chocolate is smooth.
• Remove the chilled dough from the freezer.
• Use 2 forks to dip the chilled dough balls into the melted chocolate, turning to coat. Tap off any excess chocolate before returning the truffle to the baking sheet.
• Immediately top with desired sprinkles.
• Repeat the process until you have coated all of the chilled dough balls.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.
• Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.

CHOCOLATE CHIP COOKIE TRUFFLES

Steps:

• In a food processor, grind cookies into crumbs.
• In a bowl, fold together crumbs and one package of cream cheese, until well incorporated.
• Form into 1" balls and place on parchment paper lined baking sheet.
• Freeze for 15-20 minutes or until firm.
• In a microwave safe bowl, melt chocolate chips and coconut oil in 15 second increments, stirring each time.
• Dip cookie balls into chocolate and place back on baking sheet.
• Refrigerate (or freeze) until chocolate is firm.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt. Set aside (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

COOKIE DOUGH TRUFFLES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

TURKEY COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.