COOKIE DOUGH TRUFFLES
The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. -Lanita Dedon, Slaughter, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIE DOUGH TRUFFLE POPS
Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 12
Steps:
- In large bowl, beat butter, shortening, brown sugar and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg product and vanilla. On low speed, beat in graham cracker crumbs just until blended. Stir in chocolate chips and 3/4 cup of the toffee bits. Cover and refrigerate until firm, about 1 hour.
- Line cookie sheet with waxed paper. Roll dough into 1-inch balls; place on cookie sheet. Refrigerate until firm, about 30 minutes. Keep refrigerated.
- Remove several cookie dough balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cookie dough ball no more than halfway. Dip each cookie dough ball into melted candy to cover halfway; tap off excess. Quickly roll coated side in remaining toffee bits. (Reheat candy in microwave if too thick to coat.) Poke opposite end of stick into foam block. Let stand until set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 71 mg
COOKIE DOUGH TRUFFLES
Provided by Food Network
Categories dessert
Time 3h45m
Yield 5 dozen truffles
Number Of Ingredients 8
Steps:
- In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
- Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
These truffles are made with edible cookie dough, so they don't contain eggs and are safe to eat! They are delicious and fairly easy to make! Keep them in the fridge to prevent the chocolate from melting.
Provided by Nichola
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 3h1m
Yield 15
Number Of Ingredients 8
Steps:
- Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
- Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
- Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
- Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 36.7 g, Cholesterol 17.1 mg, Fat 15.7 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 9.5 g, Sodium 92.7 mg, Sugar 27.8 g
NO- BAKE COOKIE DOUGH TRUFFLES
These no-bake cookie dough truffles taste delicious!! If you love raw cookie dough you will FALL IN LOVE with these!
Provided by Unique Chef D
Categories Candy
Time 35m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar together.
- Add remaining ingredients and mix well by hand.
- Roll into bite-size balls.
- Freeze until firm, about 45 minutes.
- Store in a plastic zip-type bag in the freezer.
- Let stand at room temperature 5 minutes before eating.
NO-BAKE COOKIE DOUGH TRUFFLES
I love this recipe because when I get bored I go to my kitchen. What I do there is bake yummy treats.
Provided by BakingQueen
Categories Desserts Candy Recipes Truffle Recipes
Time 3h30m
Yield 50
Number Of Ingredients 8
Steps:
- Line baking sheets with waxed paper.
- Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
- Melt chocolate bark 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 each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 19.1 g, Cholesterol 7.5 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 24.7 mg, Sugar 8.8 g
PEANUT BUTTER COOKIE DOUGH TRUFFLES
Eggless peanut butter cookie dough coated in milk chocolate is our new take on the winning duo of peanut butter and chocolate. Try using virgin or extra-virgin coconut oil in the coating-peanut butter, chocolate and coconut is a winning trio!
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 18 truffles
Number Of Ingredients 11
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 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
- Beat the peanut butter, granulated sugar, brown 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.)
- Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
- Melt the chocolate chips and 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.) Chill 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.)
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COOKIE DOUGH TRUFFLE POPS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Reviews 12Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 30 mins
- In a large bowl using an electric or stand mixer, beat butter and sugars until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill the dough in refrigerator for about 30 minutes, or until firm enough to roll.
- Line 2 large cookie sheets with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball. Insert popsicle stick into each ball. Freeze balls for at least 15 minutes on 1 cookie sheet.
- Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip into melted chocolate. Tap the stick against the bowl and let any excess chocolate fall off. Sprinkle with chocolate sprinkles and allow chocolate to set on lined cookie sheet. Store in the refrigerator for up to 1 week.
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- Use a hand or stand mixer to beat together the butter, brown sugar, and sugar runtil creamy. Add in baking soda salt and vanilla and mix thoroughly.
- Slowly add in the flour until the dough gets stiff. Fold in mini chocolate chips. Scoop off spoonfuls of dough and form into small bite-sized balls and put on a baking sheet.
- Melt chocolate over a double broiler, or use melting wafers and melt in the microwave according to the package directions.
- Dip cookie dough balls into the melted chocolate and let cool on wax paper. Once the truffles have set, refrigerate until ready to serve.
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