Everything Cookie Dough Truffles

Michal Frischman Recipe By
  • Cooking and Prep: 3 h
  • Serves: 20
  • Contains:

You and I know the best part of baking cookies is eating the dough. Don't tell anyone- I've even bought boxes of frozen cookie dough to keep in my freezer and eat raw! This dough recipe I have for you today is designed to be eaten raw; it doesn't have any eggs or leavening agents. Adjust the add-ins to your taste: nuts, toffee, and crumbled granola bars, whatever, they all work great!

Ingredients (11)

Cookie Dough

Start Cooking

Make the Dough

  1. With a whisk or a whisk attachment on a mixer, cream the butter and sugars until light and fluffy. Add in milk and vanilla and continue mixing until incorporated.

  2. Add in flour and mix well until incorporated. Add in chips, pretzels, chocolate chips, and cereal and combine with the dough, using a fork to avoid breaking up the chips and pretzels too much.

Shape and Coat

  1. Spoon the dough in teaspoon-sized mounds onto a baking sheet lined with Gefen Easy Baking Parchment Paper, and then freeze. It's ok if they aren't shaped perfectly. Allow to firm up in the freezer for two hours, or overnight.

  2. Remove from freezer and roll each mound into a proper ball. Return to freezer while you melt the chocolate over a double boiler or in the microwave.

  3. Dip each truffle into the melted chocolate and lay back on the baking sheet until all truffles have been coated.

  4. Return to freezer until coating is hard and transfer to a large ziplock bag for storage. Store in the freezer.

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