CHOCOLATE CHIP COOKIE DOUGH
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- 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 (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract 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 beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
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 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.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
This is an easy recipe for deliciously rich cookie truffles.
Provided by Amanda Nye
Categories Desserts Candy Recipes Truffle Recipes
Time 1h
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 33.3 g, Cholesterol 11.1 mg, Fat 13.2 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 56.1 mg, Sugar 20.9 g
NO EGG CHOCOLATE CHIP COOKIE DOUGH BALLS (TRUFFLES)
Someone passed this one along to me and said the original recipe came from Paula Deen. I am going to use it in my next batch of ice cream!
Provided by That Napa Chicken R
Categories < 30 Mins
Time 25m
Yield 60 truffles
Number Of Ingredients 8
Steps:
- In a large bowl cream butter and brown sugar with a mixer on med speed.
- Add vanilla. Gradually beat in flour and add milk. Add choc. chips and walnuts. Shape into tiny balls. Place on wax paper and chill 2 hours.
- Melt candy melts according to the package directions (do not let any moisture come in contact with the melts and do not overcook!).
- Dip balls into the chocolate to coat. Chill to set.
Nutrition Facts : Calories 80, Fat 3.8, SaturatedFat 1.7, Cholesterol 6.3, Sodium 20.6, Carbohydrate 10.6, Fiber 0.3, Sugar 7.1, Protein 1.3
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
CHOCOLATE CHIP COOKIE TRUFFLES
Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.
Provided by Gina Kleinworth
Categories Dessert
Number Of Ingredients 4
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 TRUFFLES
Chocolate Chip Cookie Truffles are an effortlessly, delicious no-bake recipe using only four ingredients.
Provided by Lauren
Categories Dessert
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 cookie, Calories 194 kcal, Carbohydrate 20.5 g, Protein 2.9 g, Fat 11.8 g, SaturatedFat 7.1 g, Cholesterol 14 mg, Sodium 82 mg, Fiber 1.6 g, Sugar 13.2 g
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
How do you make no-bake cookie dough even better? Dip it in some melted chocolate! Tambi is right, these are one-bite wonders. These are easy to make and would make great holiday gifts. Everyone is going to love these cookie dough truffles.
Provided by Tambi Heines
Categories Other Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a medium size bowl add the dry ingredients (flour, salt and baking soda). Stir gently together. Set aside.
- 2. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
- 3. Set mixer on low speed and slowly add the dry ingredients. Mix until incorporated.
- 4. Stir in (by hand) the mini semi-sweet morsels into the cookie dough.
- 5. Prepare a baking sheet lined with wax paper. Roll cookie dough into 1 inch balls. Place on baking sheet, allowing cookies to gently touch each other.
- 6. Place the baking sheets in the refrigerator for at least 30 minutes.
- 7. While dough is chilling; melt the semi-sweet chocolate chips in a double boiler. Add the shortening (this will aid in thinning the chocolate). Stir until completely smooth.
- 8. Prepare an additional baking sheet lined with wax paper. Use toothpicks as a tool to dip and coat the cookie dough balls into the melted chocolate. Place the chocolate truffle on the waxed paper-lined baking sheets. Chill until set. Store in an airtight container for up to one week.
COOKIE DOUGH TRUFFLES WITH SEA SALT
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h45m
Yield about 50 truffles
Number Of Ingredients 20
Steps:
- Line 2 baking sheets with parchment paper. Scoop out 1 heaping teaspoon of Chocloate Chip Blondie mixture and roll it into a ball. Place onto the parchment paper and repeat with the remaining batter. Cover with plastic wrap and place into the freezer for at least 2 hours and up to 1 week. (Keep the truffles in the freezer only until needed prior to dipping in the chocolate, otherwise they will melt into the chocolate when they are dipped.)
- Remove 1 baking sheet of truffles from the freezer and skewer your toothpick into the truffle ball and dip into the melted chocolate. Use a spatula to paint the chocolate onto the toothpick and place the truffle back onto the parchment-lined baking sheet. Remove the toothpick and cover up the hole. Sprinkle the truffle with some fleur de sel. Finish dipping all the truffles and garnish with desired toppings. Place them into the refrigerator for at least 30 minutes to let the chocolate to set up. They will keep for 1 week in refrigerator.
- Cook's Note: You can omit dipping in chocolate and just dust in cocoa powder, powdered sugar and turbinado sugar. Have fun with the variations!
- Preheat your oven to 375 degrees F. Grease a 9 by 13-inch jelly roll pan with softened butter or cooking spray.
- Beat your butter in the bowl of a stand mixer until it is light and fluffy, about 2 minutes. Add the brown and granulated sugars a little bit at a time, pouring them in on the side of the bowl. While you're adding your sugars, stop the mixer occasionally and scrape the sides and bottom of the bowl to make sure that everything is fully mixed. Cream the butter and sugar mixture until it is light and fluffy, about 8 minutes. (Creaming creates air pockets in the dough, and therefore these blondies have a light and delicate texture.)
- Whisk your flour, baking soda and sea salt in a bowl. Add your eggs 1 at a time, adding the second only after the first is fully incorporated. Once the second egg is fully incorporated, add your vanilla. Turn your mixer down to low speed and slowly add the flour/baking soda/sea salt mixture. Once the dry ingredients are fully incorporated into the wet ingredients, add in all those chocolate chips. Your machine will seem to be struggling to mix in the chocolate chips because there are so many of them, but don't turn it up, leave it on low and allow it to fully mix the chips in. Spread your cookie dough into the prepared jelly roll.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
These whimsical truffles may bring back nostalgic memories of eating cookie batter as a child - and this version is eggless! Boxed up with some pretty tissue paper, they make the perfect treat or gift.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield about 18 truffles
Number Of Ingredients 10
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.)
EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!
Provided by clapperkidsmom
Categories Desserts Candy Recipes Truffle Recipes
Time 1h30m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Carbohydrate 19.3 g, Cholesterol 9.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.6 g, Sodium 37.8 mg, Sugar 9 g
HOW TO MAKE COOKIE DOUGH TRUFFLES
Steps:
- In the bowl of a large stand mixer, combine the softened butter and the brown sugar. Beat them together on medium speed using a paddle attachment until they're light and fluffy, about 2 to 3 minutes.
- With the mixer running on low, add the milk and vanilla and beat until they're incorporated.
- Stop the mixer and add the flour and salt, and mix everything on low until the flour streaks have almost disappeared. Add the miniature chocolate chips, and stir them in by hand, scraping down the bottom and sides of the bowl to make sure all of the flour is incorporated.
- Line a baking sheet with parchment or waxed paper. Use a candy scoop or teaspoon to form small balls of dough, a little less than an inch in diameter. Cookie dough truffles are pretty rich, so these work better as petite bites. Refrigerate the cookie dough balls until they are firm.
- When you are ready to dip the truffles, melt the chocolate coating. Place it in a microwave-safe bowl and microwave in 1-minute increments until melted, stirring after every minute to prevent overheating.
- Once the coating is melted, use a fork or dipping tools to dunk a truffle in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove the excess chocolate coating, then place it back on the baking sheet. Repeat with the remaining cookie dough centers and chocolate.
- Store cookie dough truffles in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 70 mg, Sugar 12 g, Fat 8 g, ServingSize 36 truffles (36 servings), UnsaturatedFat 0 g
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CHOCOLATE CHIP-COOKIE DOUGH TRUFFLES - BETTER HOMES & …
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4/5 (220)Calories 132 per serving
- Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
- Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.
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CHOCOLATE CHIP COOKIE DOUGH TRUFFLES | POPSUGAR FOOD
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3/5 (83)Category Dough/Crusts, DessertsAuthor Anna Monette RobertsTotal Time 50 mins
- In a large bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy, two to three minutes. Mix in the milk and vanilla. Stir in the flour and salt and mix on low speed (or by hand) until incorporated. Stir in the chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
- Form the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Place the sheets in the freezer for at least 15 minutes. Meanwhile, melt the chocolate candy coating in a double boiler or microwave, according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip the truffles one at a time in the candy coating to cover. Tap the fork on the edge of the bowl to shake off the excess coating, and return the truffles to the baking sheets to set. If you have any leftover coating, transfer it to a piping bag or squeeze bottle fitted with a small round tip and pipe decorative lines over top of truffles — or simply drizzle coating with a fork for an abstract finish.
- Refrigerate in an airtight container. Truffles will keep for up to one week, though I dare you to make them last that long.
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5/5 (4)Total Time 1 hr 30 minsCategory Candy, DessertCalories 34 per serving
- In the bowl of a stand mixer add the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk, and vanilla and beat on low speed until combined. Add the chocolate chips and beat until just combined. Cover the bowl with plastic wrap and refrigerate until the mixture has firmed up enough to scoop into balls, about 30-60 minutes.
- Line a baking sheet with wax paper, set aside. Once the dough is firm, scoop and roll the cookie dough into 1-1 ½ inch balls. Place the cookie dough balls on the prepared baking sheet and freeze for 1-2 hours, or overnight.
- When you’re ready to dip the cookie dough balls, line another baking sheet with wax paper and set it aside. Then, melt the chopped chocolate in a heatproof bowl set over a pot with about 1-inch of simmering water in it. One at a time, dip each chilled cookie dough ball into the chocolate, coating entirely in chocolate and using a rubber scraper to remove excess chocolate from the bottom of the truffle. Transfer the truffle to the prepared baking sheet, and sprinkle with mini chocolate chips. Repeat with the remaining cookie dough balls.
- Place the truffles in the freezer to fully set for 1 hour, and then remove them from the baking sheet and place them into an air-tight container. Keep the truffles in the refrigerator until ready to serve.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES RECIPE - SHE WEARS ...
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Reviews 21Category DessertsServings 40Estimated Reading Time 3 mins
- Using an electric mixer, beat together butter and sugar until light and fluffy, about 3 minutes. Add vanilla, cinnamon and salt; mix to incorporate. Alternate adding flour and condensed milk, beating after each addition until smooth. Stir in chocolate chips to incorporate.
- Cover dough tightly and refrigerate to firm up a bit, at least 15 minutes or up to a day. Dough needs to be firm enough to form balls.
- Once dough has firmed up, form dough into balls about 1-inch round and place on wax paper-lined baking sheets. Cover and refrigerate until firm, about 1 hour.
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- Beat together the butter, brown sugar, molasses and vanilla in a large bowl until creamy. Add the sweetened condensed milk, flour and salt. Stir until well combined and smooth. Stir in mini chocolate chips.
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CHOCOLATE CHIP COOKIE DOUGH TRUFFLES - BAKERELLA
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Reviews 273Total Time 1 hr 30 minsEstimated Reading Time 5 mins
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips.
- Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
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CHOCOLATE CHIP COOKIE DOUGH TRUFFLES - SPOONFUL OF FLAVOR
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5/5 (3)Total Time 1 hr 12 minsCategory DessertCalories 174 per serving
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add the flour, sweetened condensed milk and vanilla and mix until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
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4/5 (10)Calories 200 per servingCategory Dessert
- In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the heat treated* flour, just until combined.
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5/5 (4)Calories 124 per servingCategory Dessert
- Line a baking sheet with wax paper. In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips.
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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.
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4.5/5 (4)Category DessertsServings 20Total Time 1 hr 30 mins
- Line a baking pan with waxed paper and set aside. In a medium bowl, beat your butter, brown sugar and vanilla at medium speed until combined. Beat in the flour just until combined, do not over mix. Stir in chocolate chips and shape into 1-inch balls, placing them on your pan. Cover the balls and freeze for about 30 minutes.
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- Place truffles in a single layer in an airtight container to store, keep covered. They may also be stored in the refrigerator up to 1 week.
EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES RECIPE
From shugarysweets.com
5/5 (6)Total Time 2 hrs 30 minsCategory CandyCalories 124 per serving
- Beat cream cheese and butter until creamy. Add sugar and vanilla. Beat in flour and salt. Fold in chocolate morsels.
- Scoop (about 1-2 Tbsp) onto a parchment lined baking sheet. Freeze for about 2 hours (or overnight).
- Once frozen, use hands to soften a little into a nicely shaped ball. Using a toothpick, dip into melted chocolate coating and return to parchment. Drizzle with melted vanilla bark. Refrigerate and enjoy.
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From djfoodie.com
4.8/5 (5)Category DessertCuisine AmericanTotal Time 40 mins
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