Monster Cookie Dough Truffles Recipes

MONSTER COOKIE DOUGH

Steps:

• Put the flour in a microwave-safe bowl and microwave on high until the flour reaches a temperature of 180 degrees F, 1 to 1 1/2 minutes. Whisk to get rid of as many lumps as you can. Set it aside to cool.
• In a stand mixer fitted with a paddle attachment, combine the peanut butter, brown sugar, sugar, butter, heavy cream, vanilla and salt and mix on medium-high, scraping down the sides of the bowl periodically with a rubber spatula to ensure that everything gets combined, until light and fluffy, 3 to 4 minutes. Add the flour and oats and mix to combine. Add the M&M's and mix to combine. Store by the scoop or in balls in the fridge in an airtight container for up to a week.

NO- BAKE COOKIE DOUGH TRUFFLES

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

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.

NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

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.

M&M COOKIE DOUGH TRUFFLES RECIPE

Steps:

• BEAT BUTTER AND SUGARS AND IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MILK AND VANILLA. STIR IN FLOUR AND SALT AND MIX ON LOW SPEED (OR BY HAND) UNTIL INCORPORATED. STIR IN M&MS.
• COVER AND CHILL DOUGH FOR 1 HOUR.
• WHEN DOUGH IS FIRM ENOUGH TO HANDLE (IT MAY HELP TO LIGHTLY FLOUR YOUR HANDS), FORM DOUGH INTO 1" BALLS AND ARRANGE ON A BAKING SHEET LINED WITH WAXED PAPER. PLACE SHEETS IN FREEZER AND LET CHILL FOR 30 MINUTES.
• MELT CHOCOLATE CHIPS IN MICROWAVE STIRRING EVERY 30 SECONDS UNTIL IT IS COMPLETELY MELTED. USING FORKS OR A DIPPING TOOL, DIP COOKIE BALLS INTO CHOCOLATE TO COVER. TAP FORK ON SIDE OF PAN TO REMOVE ANY EXCESS COATING, AND RETURN TO WAXED PAPER-LINED BAKING SHEETS. CHILL UNTIL SET. STORE, CHILLED, IN AN AIRTIGHT CONTAINER FOR UP TO 1 WEEK (THOUGH GOOD LUCK MAKING THEM LAST THAT LONG).