These are so, so good.
Ever have a craving for cookie dough? You wanna eat it, right? You get a little worried about getting salmonella from the raw eggs in the dough… sometimes you like to live dangerously and just eat a bite or two of cookie dough anyway. Does this sound like you? That salty, chocolatey doughy goodness.
I came across a recipe on Bakerella’s website once on cookie dough truffles and made it instantly. They were so delicious. I decided to make them into pops the next time for my friends wedding. Here is the recipe the way I make them, enjoy! (and don’t forget to check out Bakerella’s website for info on using raw flour and to see how she makes hers)
Cookie Dough Truffles (on a stick)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar (I used dark brown)
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1lb white chocolate candy coating (I recommend Merken’s brand)
- popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut, I purchased smaller /wider sticks at JoAnn Etc craft store)
- A fine Sharpie marker or stamp set that you can customize.)
- An electric mixer, parchment paper, cookie sheets, sturdy spatula
Step One: Set your rubber stamp to spell cookie dough or write cookie dough with your fine tipped Sharpie marker . Stamp each stick towards the end and set aside to dry while you complete your truffles.
Step Two: Beat your butter and sugars with a mixer until they are light and fluffy. This should only take a couple minutes. Do not melt your butter if it is not room temperature as this could affect how the batter turns out. Once the butter and sugars are mixed completely add in the milk and vanilla and mix well. Gradually add in your flour and salt and mix the ingredients on low until combined well.
Be sure to scrape down the sides and bottom of your bowl!
Step Three: Stir in your chocolate chips by hand.
Step Four: Roll your dough into one inch balls and insert your pre-stamped sticks into each ball of dough. I add the entire sheet into the freezer to firm the dough. This also helps when dipping chocolate.
Step Five: Use a double boiler to melt your white chocolate while your truffles chill in the freezer. Once your chocolate is melted the dough should be fully chilled. Take the cookie sheet out of the freezer and set it near your double boiler. Holding the truffle by the stamped stick dip into the fully melted chocolate and gently swirl to cover the truffle to where the stick enters. Gently tap and spin the truffle on the edge of the double boiler until most of the chocolate has dripped off. Place on the cookie sheet. Repeat. If you want to add any sprinkles or toppings wait a moment for the chocolate to firm slightly. Since the cookie dough was chilled the chocolate should harden quickly. I put the tray into the refrigerator to help firm the chocolate quicker.