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.
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.
COOKIE DOUGH POPS
Steps:
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
More about "cookie dough truffle pops recipes"
COOKIE DOUGH TRUFFLES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (6)Category DessertServings 24Total Time 1 hr 25 mins
- 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.
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5/5 (1)Category DessertCuisine AmericanTotal 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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