Easy to decorate chocoloate chip cookie dough truffles made with raw cookie dough that is egg-free
List of Materials
- 1/2 cup unsalted butter brought to room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown suger
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- chocolate candy wafers
Start by creaming 1/2 cup of unsalted butter that is at room temperature, 1/4 cup of granulated sugar, and 1/2 cup of light brown sugar together. With an electric mixer, this will take just a couple of minutes. The goal is for the mixture to be somewhat light and fluffy. Then, add in 2 tablespoons of milk and 1/2 teaspoon of vanilla extract and mix.
Add in 1-1/4 cups of all-purpose flour and 1/2 teaspoon of salt, combining the mixture at a low speed or by hand. Mix in 1/2 cup of mini semisweet chocolate chips and set the dough in the fridge for at least 30 minutes so that it is easier to work with.
Roll the dough into balls that are about 1-inch wide and line them up on a baking sheet covered with parchment paper.
Set the baking sheet with the cookie dough balls in the freezer for about 15 minutes. While you are waiting, you can prep the candy coating by following the directions on the package.
Remove the cookie dough balls from the freezer and one-by-one dip them in the candy coating using a fork. After you dip each one, set it aside on a wax paper lined baking sheet. Use a spoon to drizzle some of the melted candy onto the top, covering up any exposed dough. Quickly, before the candy coating dries, add any sprinkles, glitter, or decorations that you would like to stick to the top.
Now just set your cookie dough truffles off to the side to let the candy coating dry. Once the candy coating has set, the cookie dough truffles can be stored in an airtight container in the fridge for about a week.