Best Cookie 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.

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.

NO-BAKE COOKIE DOUGH TRUFFLES

Steps:

• Line baking sheets with waxed paper.
• Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
• Melt chocolate bark 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 each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

NO- BAKE COOKIE DOUGH TRUFFLES

Steps:

• Cream butter and sugar together.
• Add remaining ingredients and mix well by hand.
• Roll into bite-size balls.
• Freeze until firm, about 45 minutes.
• Store in a plastic zip-type bag in the freezer.
• Let stand at room temperature 5 minutes before eating.

COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
• Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.

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.

NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
• Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
• Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
• Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

EASY CHOCOLATE COOKIE TRUFFLES

Steps:

• Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate 1 hour or until firm.

NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE

Steps:

• Blend cookies in a blender or food processor until fine crumbs form. Set aside 1/4 cup crumbs to sprinkle on top of truffles, if desired.
• Place cookie crumbs and softened cream cheese in a large mixing bowl and mix until well combined.
• Roll mixture into 1-inch sized balls and place on a baking sheet lined with parchment or wax paper.
• Place baking sheet in the fridge for 30 minutes.
• Melt mint chips (or white chocolate chips) in a microwave-safe bowl in the microwave in 30-second increments, stirring each time, until melted (about 2 minutes).
• Add food coloring to melted white chocolate chips if using white chocolate.
• Dip each ball into melted chocolate until completely covered using two forks. Lift ball out of the chocolate and scrape off excess chocolate before placing on baking sheet.
• Sprinkle on cookie crumbs for garnish, if desired.
• Place truffles in the fridge for a few minutes to set up.

COOKIE TRUFFLES

Steps:

• Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.

PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape into 48 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds. Stir until smooth.
• Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.

COOKIE DOUGH STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• On a small baking sheet, bake the flour at 350˚F (180˚C) for 5 minute to kill potential bacteria.
• In a large bowl, combine the flour, brown sugar, butter, milk, vanilla, salt, and chocolate chips. Mix well and freeze for 30 minutes to 1 hour.
• Form the cookie dough into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each ball of cookie dough.
• Dip the wrapped truffles in the melted chocolate, covering the entire ball. Chill for 30 minutes, or until ready to serve.
• Enjoy!

NO EGG CHOCOLATE CHIP COOKIE DOUGH BALLS (TRUFFLES)

Steps:

• In a large bowl cream butter and brown sugar with a mixer on med speed.
• Add vanilla. Gradually beat in flour and add milk. Add choc. chips and walnuts. Shape into tiny balls. Place on wax paper and chill 2 hours.
• Melt candy melts according to the package directions (do not let any moisture come in contact with the melts and do not overcook!).
• Dip balls into the chocolate to coat. Chill to set.

TURKEY COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes.
• In food processor, process half of the cookies until fine crumbs. Remove and set aside; continue and process remaining cookies to fine crumbs. Combine all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 24 (1 1/2-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
• In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
• Remove one-third of cookie balls at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate; tap off excess chocolate. Return to lined cookie sheet, and immediately press in eyeballs. Decorate using candies, nuts and sprinkles as desired, using photo as a guide. Repeat with remaining cookie balls. If chocolate has cooled too much, reheat. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.

NO BAKE LEMON COOKIE TRUFFLES RECIPE

Steps:

• Place cookies in a processor or high-powered blender and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
• Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 48 balls). Place balls on a cookie sheet lined with aluminum foil or wax paper and stick in the fridge for about 45 minutes.
• Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet. Top with yellow sprinkles (if desired - just be sure to put sprinkles on as soon as you dip them because they ). Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

SNICKERDOODLE COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• 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 cinnamon, baking soad and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter and yogurt 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 mixer and use your hands to help combine if needed.)
• Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper and set aside. Using a blender (preferably high-speed), process the cashews into meal, scraping down the sides if necessary, about 1 minute. Add the melted cacao butter, maple sugar, vanilla and salt and blend until combined, about 5 seconds. Transfer to a small bowl and let cool completely; stir in the 1/4 cup morsels. Using a 1 1/4-inch scoop, form cookie dough balls and place on the lined baking sheet. Freeze until firm, about 10 minutes.
• Place the melted chocolate in a heatproof bowl and submerge each scoop of cookie dough, turning to coat and shaking off any excess. Return to the lined baking sheet and repeat with the remaining frozen cookie dough scoops, reheating the chocolate as needed. Let set at room temperature, at least 1 hour.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• 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. Set aside (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla 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 mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

NO-BAKE COOKIE TRUFFLES

Steps:

• For the cookie truffles: Combine the cookie crumbs and cream cheese in the bowl of a stand mixer and beat until a thick non-sticky dough is achieved. Roll dough by the generous tablespoon into 21 balls.
• For the coconut hazelnut: Press a hazelnut into the center of each of 7 truffles. Dip in the white chocolate and roll in the coconut. Place on parchment paper to set, about 30 minutes.
• For the grasshopper: Make a hole in each of 7 truffles and stuff them with the chocolate-covered mints. Dip in the chocolate and garnish with a drizzle of green chocolate. Place on parchment paper to set, about 30 minutes.
• For the circus animals: Make a hole in each of 7 truffles and stuff each with a piece of a circus animal cookie. Dip in the pink chocolate and place on parchment paper. Garnish with the multicolor nonpareils. Let stand until set, about 30 minutes.

PEANUT BUTTER COOKIE DOUGH TRUFFLES

Steps:

• Line a baking sheet with parchment paper.
• 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 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note).
• Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla 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 mixer and use your hands to help combine if needed.)
• Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)