Happy Chocolate Monday! With temperatures soaring in much of the nation, these No Bake Chocolate Chip Toffee Cookie Dough Truffles are the perfect sweet treat. Easy to make and you won’t heat up your kitchen!
For those of you, like me, who love to nibble on the dough before baking cookies, these truffles will make you swoon. All the great flavors of raw dough without any raw eggs so you can eat all you want, indulging to your heart’s content.
On warm summer nights, everyone loves chilled desserts. I grew up eating popsicles all summer long, but if I had known about these cookie dough truffles, I would have commandeered a bunch!
These are incredibly easy to make and your kids will love helping you form the balls. Little hands are perfect at rolling balls of dough and it always makes them happy to be part of the action!
If you want to turn these into ice cream pops, just insert a stick in each one and then refrigerate. Kids always love food on sticks!
If you don’t have toffee chips, you can leave them out. I like the slight crunch and caramel notes they add to every bite, but they are not required.
If you want to dip your cookie dough truffles in melted chocolate ganache, that is an option. I didn’t want to deal with the chocolate on these hot days so I left the chocolate off – a side benefit is that this way I could set up a red, white, and blue vignette for the holiday, LOL. When they are coated with the melted chocolate, they remind me a little of ice cream bars with chocolate coatings – the perfect way to keep cool on hot summer days!
Jane’s Tips and Hints:
If the dough is sticky, just refrigerate to firm the butter. It will be easier to work with. A heavy-duty stand mixer whips this dough together in no time!
Substituting a gluten-free flour blend is simple in this recipe. Because both the sugar and flours are hygroscopic, making these a day ahead will give them time to fully absorb the liquids. And as the truffles stand, any granularity from the sugar will disappear – it’s magic!
- Edible Cookie Dough Truffles
- 1/2 cup (2 sticks; 113g) butter, softened (or dairy-free butter substitute such as Earth Balance)
- 1/2 cup (100g) granulated cane sugar
- 1/2 cup (100g) brown sugar
- 1 tbsp pure vanilla extract or paste
- 1/2 tsp kosher or fine sea salt
- 1-1/4 cups (150g) gluten-free flour blend or all-purpose flour
- 1/3 cup (113g) mini chocolate chips
- 1/3 cup (114g) English Toffee Bits
- Optional Ganache
- 1/4 cup heavy cream
- 8 oz high quality semisweet chocolate, chopped
- Edible Cookie Dough Truffles: Cream together the butter, both sugars, and vanilla in the bowl of your stand mixer until smooth and fluffy, about 2 minutes. Mix in the salt and then add the flour, 1/2 at a time. Mix until smooth. Stir in the chocolate chips and toffee bits. Put the mixing bowl in the refrigerator for about 20 minutes to firm the butter.
- Using a 2 tsp (#60) spring-loaded ice cream scoop, portion the dough into balls, rolling them between your palms if desired to make them evenly round. Place them on a parchment-lined baking sheet. Refrigerate for about 30 to 60 minutes to fully chill and firm.
- Optional Dipping Chocolate Ganache: Place the cream in a heatproof bowl. Microwave about 15 to 20 seconds or until steaming hot, or heat in a saucepan on the stove (pour into the bowl when hot). Add chocolate to the bowl and leave without stirring for about 2 minutes to let the melting begin. Whisk from the center outward until the chocolate is completely melted and the mixture is smooth and silky.
- Dip the Truffles: If desired, dip the cold, firm truffles into the melted chocolate, one at a time, using a fork to hold the truffle and a spoon to scoop the chocolate over the candy until completely coated. Tap the excess off, scraping the bottom of the fork against the side of the bowl. Place each one back on the parchment-lined baking sheet.
- Chill uncovered in the refrigerator for at least an hour to set the chocolate. Store in an airtight container in the refrigerator for up to a week.
- Yield: about 34 (1-1/4" diameter) truffles
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