Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles requires approximately 2 hours from start to finish. For 23 cents per serving, you get a dessert that serves 36. One portion of this dish contains approximately 1g of protein, 10g of fat, and a total of 204 calories. 233455 people found this recipe to be flavorful and satisfying. This recipe from Love and Olive Oil requires granulated sugar, brown sugar, milk, and vanilla. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. If you like this recipe, you might also like recipes such as Chocolate Chip Cookie Dough Truffles, Chocolate Chip Cookie Dough Truffles, and Chocolate Chip Cookie Dough Truffles.
Servings: 36
Preparation duration: 60 minutes
Cooking duration: 60 minutes
Ingredients:
2 1/2 cups all purpose flour
3/4 cup packed brown sugar
1 cup (2 sticks) butter or margarine, room temperature
14 oz dark chocolate candy coating
3/4 cup granulated sugar
1/3 cup milk or cream (soy or almond milk works too)
1 teaspoon salt
1 cup mini semi-sweet chocolate chips
1 teaspoon vanilla
Equipment:
hand mixer
bowl
baking sheet
double boiler
microwave
frying pan
Cooking instruction summary:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Step by step:
1. Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy.
2. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper.
3. Place sheets in freezer and let chill for 30 minutes.Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).
Nutrition Information:
covered percent of daily need
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