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 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
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.)
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
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
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.
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- 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.
- Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.
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- Crush cookies. You can put them in a zippered plastic bag and flatten with a rolling pin. It's easier to use a food processor and process until mixture resembles coarse meal. Add cream cheese and process or mix until mixture holds together. Expect the mixture to be dark in color.
- If you have them, put on plastic gloves and form cookie mixture into 1-inch balls. I like to use a small ice cream dipper to get uniformity. Place on a cookie sheet covered with wax paper or a silicone baking sheet. Refrigerate.
- Place chips and shortening into microwave-safe bowl and microwave for 1 minute, stirring to melt. Add time in very small increments to finish melting if necessary.
COOKIE TRUFFLES 3 WAYS | RECIPES - HERSHEYLAND
From hersheyland.com
- Line 2 trays or cookie sheets with wax paper. Break cookies and process in food processor or place in heavy-duty (freezer) food storage bag and crush to make fine crumbs using a rolling pin.
- Mix cookie crumbs and cream cheese in medium bowl until well combined. Divide mixture (mixture will be soft) into 36 equal balls (about 1 inch each); place on one prepared tray. Refrigerate about 1 hour or freeze 20 minutes.
- Place milk chocolate chips and shortening in deep microwave-safe bowl (such as a glass measuring cup). Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES • FOOD FOLKS AND FUN
From foodfolksandfun.net
- 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.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES - CHOCOLATE WITH GRACE
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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.
- Roll the dough into 40 balls, slightly less than an inch in diameter. Set the balls on a parchment lined baking sheet and chill for an hour.
- Gently melt the chocolate over low heat in a double boiler or in the microwave for 10 second intervals. Dip each of the chilled truffles in the chocolate and let cool completely on parchment paper. Store in the fridge. Will last a week in the refrigerator or several weeks in the freezer.
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES RECIPE - SWEETLY ...
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- Finely blend the oats with the almond powder in a blender or food processor until you have a fine powder.
- Then add the remaining ingredients, almond puree, honey, vanilla and salt and blend until smooth.
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- 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.
- Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
- When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
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- Combine the flour, baking soda, salt, sugar, brown sugar, butter and vanilla in a large mixing bowl. If dough is still crumbly, mix in 2-3 Tablespoons cold water.
- Prepare two cookie sheets with parchment paper or non-stick silicone baking mats. Set one aside.
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