Cookie dough truffles are a huge hit in our household. They will be gone within a few days of making them so beware, they are addicting! They are really amazing for any time during the year, but since Easter is around the corner we decided to make them egg-shaped. So let’s hop on in and start making some yummy goodness.
Ingredients:
- 2 1/4 cups All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 sticks Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 tsp. Vanilla
- 1 tbsp. Half and Half
- 1 3/4- 2 cups Mini Chocolate Chips
- 1 package Wilton’s White Chocolate Melts
- 1 package Wilton’s Pink Chocolate Melts
- 1 package Wilton’s Turquoise Chocolate Melts
- Sprinkles are optional
Add all of the ingredients together in either a stand mixer or just a mixing bowl to mix by hand. The cookie dough should be a little crumbly, but sticks together. There is no cooking required, as this is edible cookie dough!
Once all the ingredients are mixed together get a cookie sheet and roll the dough out into an egg shape and place it on the cookie sheet.
Next, place the cookie sheet in the freezer for 5-10 minutes to allow the cookie dough to harder.
While the cookie dough is hardening melt the different colors of chocolate in a melting pot, the one we use is ChocoMaker
Once the chocolate is melted take the cookie dough out of the freezer and roll the balls in the chocolate and then place back onto the cookie sheet. If you wish to top them with some goodies do it while the chocolate is still warm and soft. If you want to drizzle other colors onto the truffles take a toothpick, dip it, and drizzle it over.
When you’re done coating all the cookie dough balls put them back in the freezer for 5-10 minutes to harden.
Once they have hardened you can serve them and enjoy!
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