Easy Chocolate Chip Cookie Dough Truffles 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.

CHOCOLATE CHIP COOKIE DOUGH

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.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

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.

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.

CHOCOLATE CHIP COOKIE TRUFFLES

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.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

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.