Holiday Sprinkles Cookie Crisp Chocolate Truffles Recipes

EASY CHOCOLATE TRUFFLES

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

CHOCOLATE CHIP COOKIE TRUFFLES

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.

SOFTBATCH NO-ROLL HOLIDAY COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
• Stop, scrape down the sides of the bowl, and add the egg, vanilla (clear imitation-vanilla extract has a nostalgic, bakery-cookie flavor and I prefer it in this recipe), and beat on medium-high speed until well combined, about 2 minutes.
• Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little 'grainy' and almost as if it's separated, this is okay.
• Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the sprinkles, and beat on low speed until just combined, about 30 seconds.
• Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Top each mound with a generous pinch of sprinkles, pressing them down lightly so they adhere.
• Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don't use a rack.

HOLIDAY SPRINKLES COOKIE CRISP™ CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

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.