Monday, December 30, 2013
Monster Cookie Dough Truffles
You realize there are a lot of cookie and candy recipes from the holidays that I haven't yet shared, right? I'm just so crazy that there are not enough days for me to share it all. So over the next few weeks, they'll trickle in here or there, but I think this one I saved--a Monster Cookie Dough Truffle--would be awesome for New Year's Eve. They are quick to make and you can eat them one handed with the rest of your party appetizers. And something about peanut butter and chocolate goes well with a celebratory beer to ring in the new year. We love these truffles and I had to hide them from Dave for fear no one else would get a chance to try them. The eggless cookie dough is sweet, soft and loaded with monster cookie goodness. Dipped and milk chocolate and topped with sprinkles, swap out the holiday colors for rainbow or anything that works for your party theme.
I knew I wanted to add a few truffles to the holiday cookie tins and trays, so I asked Dave to pick one of a few different varieties. He chose these (which I knew he would) from Aimee at Shugary Sweets. I did adapt is slightly, subbing peanut butter for some of the butter and using a small cookie scoop to shape the truffles, giving me a slightly higher yield. There is a high mix-in to dough ratio, so don't be afraid to really squish these truffles together. Once they stick and set up, they'll be fine as you dunk them in melted chocolate to dress them in a delicious chocolate and sprinkle coating. I have a feeling I'll be making these throughout the year as a go to no-bake treat.
Monster Cookie Dough Truffles
4 ounces cream cheese, softened
1/4 cup butter, softened
1/4 cup peanut butter
3/4 cup brown sugar
3/4 cup flour
1 cup milk chocolate M&Ms
1/2 cup oats
1/2 cup semi-sweet chocolate chips
16 ounces milk chocolate candy discs, for melting
sprinkles, for garnish
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand held mixer, beat cream cheese, butter and peanut butter until combined and smooth, about 3 minutes. Scrape sides of the bowl as needed.
Beat in brown sugar until fluffy, then stir in flour until just combined.
In a small bowl, combine M&Ms, oats and chocolate chips. Stir into cookie dough until distributed throughout.
Using a small cookie scoop, shape into balls and arrange on a waxed paper or Silpat lined baking sheet. Freeze shaped truffles for 2 hours.
To coat, melt chocolate discs in the microwave at low power, over a double boiler, or in an electric candy melting pot. Once smooth, gently dip truffles in chocolate, working in batches. Use a fork or small spatula to turn to coat complete. Remove from chocolate and gently tap off excess chocolate before returning to lined pan.
Sprinkle with desired decorations before letting chocolate set. Chill in refrigerator for 20-30 minutes to allow chocolate to set.
Store in an airtight container.
Makes 4 dozen truffles.
The Cookie Princess
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