No Bake Chewy Truffle Cookies Food

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NO-BAKE SPECULOOS TRUFFLE COOKIES



No-Bake Speculoos Truffle Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 18 cookies

Number Of Ingredients 5

1 sleeve graham crackers (9 crackers)
1 cup speculoos spread (cookie butter)
1 11-ounce bag white chocolate chips
1 tablespoon coconut oil or vegetable shortening
Nonpareils, for decorating

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.

SUGAR COOKIE TRUFFLES



Sugar Cookie Truffles image

These Sugar Cookie Truffles are the perfect no-bake holiday dessert!

Provided by The Chunky Chef

Categories     Dessert

Time 25m

Number Of Ingredients 4

12 sugar cookies
5 Tbsp cream cheese (softened to room temperature)
2 cups white melting chocolate ((candy melts, melting wafers, vanilla or almond bark))
sprinkles (optional, for decoration on top)

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.

Nutrition Facts : Calories 126 kcal, Carbohydrate 13 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PEPPERMINT TRUFFLE COOKIES



Peppermint Truffle Cookies image

A chocolate surprise awaits you when you bite into these rich truffle-like cookies.

Provided by Food Network

Categories     dessert

Time 24m

Yield Makes 3 dozen or 36 (1 cookie) servings

Number Of Ingredients 7

8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon McCormick® Pure Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped

Steps:

  • 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
  • 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
  • 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
  • White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
  • Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.

NO-BAKE COOKIES



No-Bake Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 56 cookies

Number Of Ingredients 10

One 12-ounce bag granola, broken up with no large clusters
2 cups crispy rice cereal, such as Rice Krispies
1/2 cup golden raisins
1/2 cup chopped dried cherries
1/2 cup chopped pecans
1/2 cup shelled pistachios
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup crunchy peanut butter
1 tablespoon vanilla

Steps:

  • In a large bowl, mix together the granola, cereal, raisins, cherries, pecans and pistachios.
  • In a large saucepan, combine the brown sugar, corn syrup, peanut butter and vanilla. Heat over medium-high heat, stirring, until it comes to a boil. Pour over the granola mixture, stirring to combine.
  • Scoop out the dough, roll into balls with your hands and drop onto parchment-lined baking sheets. Let cool to room temperature.

NO-BAKE OREO TRUFFLE SNOWMEN



No-Bake Oreo Truffle Snowmen image

These cookies-and-cream snowman truffles are almost too cute to eat -- almost. Coating them in melting wafers gives the snowmen a smooth, white finish that looks like what you'd get at a chocolate store, but is easy to achieve at home.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 16 snowmen

Number Of Ingredients 9

1 pound chocolate sandwich cookies, such as Oreo® (about 36 cookies)
4 ounces cream cheese, at room temperature
2 cups white melting wafers
2 to 3 teaspoons coconut oil
16 small orange sprinkles or other tiny orange candies, such as Tic Tac®
32 mini candy-coated chocolates in assorted colors
8 red or green sour gummy belt candies, cut into 5 1/2-inch strips, then cut in half lengthwise
1/4 cup semisweet chocolate chips
Black gel food coloring

Steps:

  • Line a baking sheet with parchment paper.
  • Process the cookies in a food processor to fine crumbs. Transfer to a medium bowl and add the cream cheese. Stir and work with a wooden spoon until smooth and completely combined.
  • Roll about two-thirds of the mixture into 16 balls (about 1 tablespoon each) and put on the prepared baking sheet. Roll the remaining mixture into 16 smaller balls (about 1 teaspoon each). Freeze until just beginning to firm up, about 15 minutes.
  • Press a small truffle onto each large truffle to make snowmen, then press a lollipop stick through the top of each snowman so that it sits up with the stick coming out of the head (it's ok if the truffles crack during this step; just form them back together with your fingers). Put the baking sheet in the freezer while you heat the melting wafers.
  • Microwave the melting wafers and 1 teaspoon coconut oil in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.) Add another teaspoon of coconut oil if the mixture is too thick.
  • Holding a snowman by the stick, dip it into the white coating mixture to coat completely, letting as much excess drip off as possible. Return to the baking sheet. While the coating is still wet, press an orange candy onto the head for a nose. Press 2 mini candy-coated chocolates onto the sides of the head for earmuffs. Repeat with the remaining snowmen. Refrigerate until the coating is set, about 5 minutes.
  • Wrap a sour belt strip around the neck of each snowman, using a dot of the coating mixture as glue to secure it.
  • Combine the chocolate chips, 1 teaspoon coconut oil and 1/2 teaspoon black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe on the eyes and a band connecting the earmuffs over the top of each head. Pipe 3 buttons down the front of each snowman's body. Refrigerate until completely set, about 10 minutes.

MELTY CHOCOLATE-TRUFFLE COOKIES



Melty Chocolate-Truffle Cookies image

Slightly undercook these mouthwatering morsels for a molten effect.

Provided by Joy Wilson

Categories     Cookies     Chocolate     Dessert     Bake

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 tsp espresso powder (optional)
2 tbsp unsalted butter, cut into pieces, room temperature
1/3 cup (about 3 oz) chopped dark chocolate
1 large egg
1 tbsp vanilla extract
1 cup powdered sugar

Steps:

  • Preheat oven to 375° with racks in center and upper third. Line 2 baking sheets with parchment.
  • Whisk together flour, sugar, cocoa powder, baking powder, salt, and espresso powder (if using). Rub butter into dry ingredients until mixture resembles breadcrumbs. Stir in chocolate.
  • Whisk together egg and vanilla. Add egg mixture to chocolate mixture; stir with a fork until mixture is slightly moistened. Form dough into a ball; wrap in plastic; refrigerate 30 minutes.
  • Shape dough into tablespoon-size balls. Roll each in powdered sugar to coat; place on sheets 2" apart. Bake until just set but still slightly undercooked, about 10 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Serve warm.

NO BAKE SUGAR COOKIE TRUFFLES RECIPE



No Bake Sugar Cookie Truffles Recipe image

Only 4 ingredients needed to make these delicious treats!

Provided by Elyse Ellis

Categories     Dessert

Time 35m

Number Of Ingredients 4

16 sugar cookies ((plain cookies, without frosting))
8 ounces cream cheese ((room temperature))
2 cups white chocolate chips
Christmas sprinkles ((for topping))

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.

Nutrition Facts : Calories 147 kcal, Carbohydrate 14 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 79 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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