Wednesday, December 23, 2015

Christmas Cookie Dough Truffles

The last cookie of the 2015 Christmas season. Awwwwwww.

I can't believe that tomorrow is Christmas Eve! Wowsers, this season has gone fast. And with the arrival of Christmas, I present to you the last of my offerings. The humble Christmas Cookie Dough Truffle. Decadent, eggless cookie dough, covered in melted chocolate, and doused with a good helping of sprinkles. If you love cookie dough (and I'm certainly one of those people), you will love this candy.

These were my easiest cookie to make. The easiest. I made them the very first day, and by the end of that day, these truffles were the only cookie that were 100% completed. There's really only a couple of steps to making:

Step 1- prepare the dough. Much like a traditional chocolate chip cookie, this recipe starts by creaming butter and sugar. Everything is pretty much the same, except you bind this dough with a little touch of heavy cream, instead of an egg.

Step 2- Scoop the dough with a 1-tbsp cookie scoop. Manually roll the scoop into a ball and place it on a parchment covered-cookie sheet.

Step 3- Place cookie tray in the freezer for 20 minutes.

Step 4- Melt a package of melting chocolate in the microwave according to package directions. When completely melted, remove from microwave and begin dipping truffles. I just use a spoon to drop the truffles in, turn them around, and then I pull them out, allowing the excess chocolate to just drip back into the tray. Place the completed truffle on the parchment-covered cookie sheet and immediately sprinkle with sprinkles.

When I say immediately sprinkle, I mean it. Due to the truffles freezing a bit beforehand, this chocolate sets up fast. I mean, a heck of a lot faster than normal. Because of this factor, I recommend sprinkling your truffles as soon as you dip them. Otherwise, you are going to end up with naked truffles.

And sprinkled truffles are so much prettier :-)

Well, I guess you can all see that I survived Christmas shopping 4 days before Christmas. It was not fun. I waited in line 45 minutes at Rural King. I got stalked for my parking spot 1/2 mile away from the mall. A child wiped his snotty nose on me at Bath & Body Works. Multiple people around me got into arguments. I mean, for the love. Is this what Christmas is really about? It's been a long time since I've had to shop this close to Christmas, and once again, I'm reminded of why I like to be a hermit this time of year. The public be crazy y'all!

Buuuuuuuttttt.... The important part is the shopping is all done. On the agenda for today? A lot of yoga. To calm me down and help me forget the heinousness that was yesterday. Wrapping the aforementioned presents. This is ok, I like wrapping. And finally, I'm hoping to get some writing done on my fiction story. I've been AWOL from my story since Christmas baking started, and then we went to Illinois. I am still determined that this is one piece of fiction I will finish.

And with that, I bid you adieu! Merry Christmas everyone, and happy holidays!

Recipe adapted from: Love and Olive Oil

Ingredients (makes ~4 dozen truffles):

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
1 tsp vanilla
1/3 cup heavy cream
1 cup mini chocolate chips
1 package Chocolate Melting candy
sprinkles (optional)


1. In a small bowl, combine flour and salt. Whisk to mix. Set aside.
2. In a large bowl, cream butter and sugars until light and fluffy, 2-3 minutes. Mix in vanilla. Mix in cream. Mix in dry ingredients. Using a spatula, fold in mini chocolate chips.
3. Using a 1-tbsp cookie scoop, scoop and roll doll. Place rolled balls on a cookie sheet covered with parchment paper. Once all the dough is rolled, put cookie sheet in the freezer for 20 minutes.
4. While cookie dough is chilling, melt candy according to package directions. Remove truffles from freezer. Dip one at a time into chocolate, letting excess drain off. Place chocolate-covered truffle on cookie sheet and sprinkle with sprinkles.
5. Allow truffles to sit for 10-20 minutes, or until hardened. Store in an airtight container for up to 5 days.

Printable Recipe

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Linked to: Create It Thursday, Weekend Potluck, Foodie Friday


  1. I saw these first on IG - these look SO good! No more baking for me this year though. Will have to pin this so I can remember for next year! I did a long yoga practice today, too. Felt SO good, physically and mentally! Merry Christmas, Jess.

    1. Thank you Melanie! Yes, these are a perfect no-bake. I love no-bakes. Someday I might do a Christmas tin that only has no-bakes. That would be a great year! Haha :-)

      Merry Christmas Melanie, and Happy Holidays!

  2. Those look delicious!

    Have a lovely Christmas and a wonderful 2016.


    1. Thank you FlowerLady!

      I hope you have a very Merry Christmas, and a wonderful new year! :-)

  3. These look so perfect! I can never get my truffles to look so perfectly round! Love the recipe - hope you had a merry Christmas!

    1. Thank you Kelli!

      After I roll mine, and dip them, and place them, and let them set... Before I pick them up off the parchment paper, I trim off the excess chocolate with a pairing knife. If you look around the edges of mine, you can tell. But that's how I get them round :-)

      I had a great Christmas, I hope you did too Kelli!


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