Sugar Cookie Truffles
I LOVE making truffles. They’re so darned easy, and they’re so versatile. If you can melt it and mix it up, you can turn it into a truffle. I discovered cake batter truffles a while ago, and after Christmas cookie season rolled around, all I could think of was sugar cookies. So, I decided to see if I could tweak a cake batter truffle recipe by swapping out the cake mix for cookie mix. I wanted that buttery cookie taste surrounded by chocolate coating.
To make it even better, I found these melts by Wilton. Sugar cookie flavored! I nibbled on one before I melted them, and man, it was good. If you can’t find these in your stores, use regular white melting chocolate. (PS - they also had Candy Cane, Hot Cocoa, and Salted Caramel)
This was probably the most popular recipe at our latest gathering at home. We had friends over and these went over really well! None were left over by night’s end, so I’m going to take that as a compliment.
The taste and texture of these truffles remind me of the perfect sugar cookie soaked in milk. You know the one. It’s just holding itself together and it falls apart in your mouth perfectly. And the hard chocolate shell and sprinkles add a wonderful crunch.
6 tablespoons butter
¼ cup sugar
¼ cup flour
1 cup dry sugar cookie mix
2 tablespoons vanilla extract
1 package of melting chocolate
1. Sift together the sugar, flour and cookie mix. Set aside
2. Mix the softened butter and vanilla together and add the dry ingredients.
3. Use a hand mixer (or a stand mixer or even a food processor if you have one) to bring the dough together. If it seems a little dry, add a few drops of milk. If you add too much milk and it won’t hold together, sprinkle equal parts of flour and sugar in.
4. Roll the dough into balls and place them in the freezer for at least an hour.
5. Melt the package of melting chocolate in a double boiler and stir until uniform.
6. Dip the hardened truffles into the melted chocolate and shake off the excess. Place dipped truffles onto parchment paper and add sprinkles.
7. Let them harden for 10-15 minutes.
8. Keep refrigerated for up to two weeks.