A lot of firsts came about this post – first time ever making truffles, no-bake edible cookie dough, and my first-ever recipe video to go along with it (go easy on me now – I’m still perfecting my skills)! Food bloggers:tips and feedback are MORE than welcome! Give ’em to me.
But I am smitten over how simple and delicious these mint chocolate cookie dough truffles are. They’re made with Andes chocolate candies, ya’ll! Not only were these surprisingly easy to make, they’re the perfect bite-sized treat for the Holidays. And since they’re freezer-friendly, they’ll last you into and through the Holidays when you make enough. I find them to actually be better almost frozen – similar to cookie dough ice cream balls (say WHAT NOW?!).
Andes Mint Chocolate Cookie Dough Truffles
Andes Mint Chocolate Cookie Dough Truffles
theMRSingLinkConnect with me on Twitter, Instagram & Facebook so you don’t miss the latest blog updates! A lot of firsts came about this post – first time ever making truffles, no-bake edible cookie dough, and my first-ever recipe video to go along with it (go easy on me now – I’m still perfecting my skills)! […]RecipesAndes Mint Chocolate Cookie Dough TrufflesEuropean
Serves: 3 dozen
Prep Time:
Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
1 Cup unsalted butter (room temperature)
3/4 Cup sugar
3/4 Cup brown sugar
1 Tsp vanilla
2 1/4 Cups Flour
1 Tsp salt
1 Package mini chocolate chips (use 1/2 bag)
2 Packages Andes Chocolate Chips, or 3 Packages Andes wrapped pieces
(Optional) White balls sprinkles (or sprinkles of your choice)
(Optional) Truffle cups or cake pop sticks
Instructions
Start by prepping your No-Bake cookie dough in the electric mixer. Add in wet ingredients, allowing to incorporate between each ingredient:
Butter
Vanilla
Sugar
Brown sugar
Add flour and salt to separate bowl, slowly adding to wet ingredients on slow speed.
Once mixed thoroughly, fold in 1/2 bag of mini chocolate chips.
Allow dough to refrigerate for 15-20 minutes before rolling into balls. I used a tablespoon to measure the size of the balls in order to fit in the Truffle cups I bought, which made about 3 dozen truffles in total. Prep the cookie dough balls and place on a baking tray, then freeze for up to an hour.
Just before you're ready to dip the truffles, melt the Andes chocolate in a glass/microwave safe bowl for 1 minute, or until smooth. Careful not to burn the chocolate on the bottom of the bowl, so I would use the "soften" option on your microwave for chocolate.
The key is your truffles need to be nearly frozen for dipping, otherwise it will be extremely difficult. I used toothpicks for dipping, as the chocolate tends to harden quickly. So if you're using sprinkles, you will need to work fast from dipping to sprinkling your truffles. Once finished, place truffles on a tray with wax paper - allow to harden for about 15-20 seconds and you should easily be able to twist and remove the toothpick!
You can transfer truffles into truffle cups once balls have completely hardened (a few minutes will do the job!), and refrigerate for up to 10-14 days or freeze for longer!
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