Cookie Dough Truffle Pops Recipes

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.

COOKIE DOUGH TRUFFLE POPS

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.

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.