Cookie Dough Stuffed Brownie Truffles Recipe By Tasty Food

COOKIE DOUGH STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• On a small baking sheet, bake the flour at 350˚F (180˚C) for 5 minute to kill potential bacteria.
• In a large bowl, combine the flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips. Mix well and freeze for 30 minutes to 1 hour.
• Form the cookie dough into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each ball of cookie dough.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball. Chill for 30 minutes, or until ready to serve.
• Enjoy!

TRUFFLE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• Wrap 1 brownie square around each truffle. Seal the truffle completely by rolling the ball around a few times.
• Dip the wrapped truffle in melted chocolate, covering the entire ball. Coat in cocoa powder and chill for at least 1 hour, or until ready to serve.
• Enjoy!

COOKIE DOUGH TRUFFLES

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

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 TRUFFLES

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.

CHOCOLATE CHIP COOKIE DOUGH BROWNIE BOMBS

Steps:

• Let's make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
• On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.
• Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.
• Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
• Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
• **Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**

COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
• Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.

COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper and set aside. Using a blender (preferably high-speed), process the cashews into meal, scraping down the sides if necessary, about 1 minute. Add the melted cacao butter, maple sugar, vanilla and salt and blend until combined, about 5 seconds. Transfer to a small bowl and let cool completely; stir in the 1/4 cup morsels. Using a 1 1/4-inch scoop, form cookie dough balls and place on the lined baking sheet. Freeze until firm, about 10 minutes.
• Place the melted chocolate in a heatproof bowl and submerge each scoop of cookie dough, turning to coat and shaking off any excess. Return to the lined baking sheet and repeat with the remaining frozen cookie dough scoops, reheating the chocolate as needed. Let set at room temperature, at least 1 hour.

COOKIE DOUGH STUFFED BROWNIES

Steps:

• Form the cookie dough into 12 balls and place on a cookie tray. Place the tray into the freezer and freeze the balls until hardened (about 30 minutes to 1 hour).
• When the dough is frozen, mix up your brownie mix according to the directions on the package.
• Place a muffin liner into each of the muffin cups. Add a small scoop of brownie batter to the bottom of each cup.
• Add the cookie dough balls into each muffin cup.
• Place more brownie batter over the cookie dough ball until covered.
• Place the brownies into the oven at 350 degrees and cook for about 20 minutes. Overcooking will make your dough less "doughy".

25 BEST COOKIE DOUGH DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cookie dough treat in 30 minutes or less!

COOKIE DOUGH TRUFFLES

Steps:

• beat butter at medium speed with an electric mixer till creamy;gradually add sugars,beating well.
• add egg substitute and vanilla;beat well.
• add flour to butter mixture;beat well.
• stir in mini chocolate chips and nuts.
• cover and chill 30 minutes.
• shape dough into one-inch balls.
• cover and freeze till very firm.
• place 12 oz bag of chocolate chips and shortening in a glass bowl;melt in microwave per package directions.
• using 2 forks,quickly dip frozen truffles into melted chocolate, coating completely.
• place on wax paper to harden.
• store in fridge for 3 days.
• makes 4 1/2 dozen.
• (i have not made these but would add that when shaping the balls of dough i would flatten the bottom for easy stacking on a plate. i would also use a toothpick for dipping in the chocolate--).