No Bake Chewy Truffle Cookies Recipes

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.

NO BAKE SUGAR COOKIE TRUFFLES RECIPE

Steps:

• Place sugar cookies in a food processor or crush in a Ziploc bag with a rolling pin until fine crumbs form.
• Pour sugar cookie crumbs in a large mixing bowl.
• Use a hand mixer and beat in softened cream cheese until well combined.
• Roll into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
• Place in the freezer for 30 minutes.
• While truffles freeze, melt the white chocolate by placing the white chocolate chips in a microwave-safe bowl. Microwave for 2 minutes, stopping to stir every 30 seconds.
• Remove truffles from freezer.
• Using two forks, dip and roll truffles in melted chocolate until completely covered.
• Tap the fork on the side of the bowl to remove excess white chocolate, then use a toothpick to help slide the ball onto the prepared pan.
• Immediately top with sprinkles before the chocolate sets up.
• Repeat process for remaining truffles.
• Place pan of dipped truffles in the fridge until white chocolate has completely set up.

SUGAR COOKIE TRUFFLES

Steps:

• Line a baking sheet with wax paper and set aside.
• Add cookies to food processor and pulse until cookies are finely crumbled. If you don't have a food processor, add the cookies to a large resealable plastic bag and use a rolling pin to crush the cookies.
• Add cream cheese and pulse until well combined into a dough.
• Use cookie scoop to portion the dough into roughly 1 inch balls, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining dough.
• Add baking sheet with dough balls to the freezer for about 10 minutes.
• While dough is chilling, melt chocolate, in whichever method you prefer.
• Get dough balls from freezer and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet. If using sprinkles, add them now, so they'll stick to the chocolate. Repeat with remaining dough balls.
• Let truffles sit for about 5 minutes, so the chocolate sets, then serve or store.
• Truffles should be stored in an airtight container in the refrigerator for up to 2 months. I recommend storing them in the refrigerator, but they can technically be stored at room temperature, but only for 1 week.

NO-BAKE SPECULOOS TRUFFLE COOKIES

Steps:

• Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
• Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight.
• Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes.

SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKIES

Steps:

• Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
• Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.

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.