Cookie Dough and Hazelnut Truffles
Coat these no-bake, no-cook cookie dough truffles in rich chocolate-hazelnut spread. These desserts are easy, but messy to make — the kids will love to help! Recipe courtesy of Ben Roche, a top pastry chef in the U.S.
It will be messy, but roll all of the cookie dough balls in the hazelnut spread and place into chopped nuts first, then wash your hands and coat balls with chopped nuts.
For the sugared hazelnuts:
- ½ Cup raw, blanched hazelnuts
- 1 Tablespoon maple syrup
- 1 Teaspoon granulated sugar
For the truffles:
- Vegan or egg-free cookie dough, such as Just Cookie Dough (roughly 1 1/2 teaspoons for 1 truffle)
- Chocolate-hazelnut spread, such as Nutella (about 1 teaspoon for 1 truffle)
My mom worked full-time as a physical therapist, yet prepared dinner each night for our family of five. By necessity, she was the queen of the shortcut. Mom served these quick and simple hazelnut cookies when we had company. The dough freezes well, so the recipe can easily be doubled to keep on hand for entertaining.
Active time: 25 min Start to finish: 2 hr (includes chilling)
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Cookie Dough Truffles
As if cookie dough could get any better. These truffles are stuffed with from Perugina bittersweet chocolate dough and covered in a equally sweet shell.
Line a baking sheet with parchment or waxed paper set to the side.
In a large bowl, whisk the flour and salt together set aside.
In the bowl of an electric mixer fitted with the paddle attachment, or by hand, beat the olive oil and sugars together. The mixture will be somewhat sandy. Add vanilla and beat to combine.
Add the flour mixture, bit by bit, mixing after each addition.
Your mixture will likely be somewhat crumbly since it is lacking the extra moisture and binding that eggs would normally provide. You’ll add the water, just 2 tablespoons at a time, until the dough comes together into a consistency where you can roll the dough into approximately 1-inch balls, and it holds together. Test one out: if it holds together, you’re ready to move on. If it still crumbles, add a bit more water. Don’t add too much liquid, though, or your dough will flatten after you roll it into balls.
Using a spatula or wooden spoon, fold in the chocolate chips.
Form the dough into balls, and place on the prepared baking sheet. Since you are not baking them, you can place them quite close together, but not touching.
Place the entire tray in the freezer for at least 2 hours, or overnight.
Near the end of the cooling period, make the coating. Melt the chocolate in the top of a double boiler. Once melted, remove from heat.
Remove your dough circles from the freezer. Dip the dough in chocolate, coating fully. My favored method of doing this is placing a round of cookie dough on top of the tines of a fork, hover it above the bowl of melted chocolate, and using a spoon to drizzle chocolate on top of it, so that the excess can drip right back into the bowl of chocolate. Once coated, place on a sheet of waxed paper to set completely. This can take up to 3 hours, depending on how warm the room is. Ideally, it will be cool. But don’t put them in the fridge, because this can cause “blooming” in the chocolate (white spots). It will still taste fine but it won’t be as pretty visually.
Once finished, these truffles will keep in a sealed container at room temperature for up to a week. If they last that long.
How to Make Chocolate Chip Cookie Dough Truffles:
First you’ll make the cookie dough. There are a couple of important things to note here. The cookie dough recipe calls for using butter and sweetened condensed milk. Don’t substitute anything else! Use butter, not margarine or soft tub butter or anything else but butter. And use sweetened condensed milk, not evaporated milk or regular milk or cream or anything but sweetened condensed milk. If you follow the directions, your Chocolate Chip Cookie Dough Truffles dough will turn out just fine!
Be sure to chill the dough before trying to roll these into balls. Chilled chocolate chip cookie dough is rolled into 1-inch balls. You’ll get 3 to 4 dozen of them out of this recipe.
Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I like to use chocolate melting wafers (or Ghirardelli White or Dark Chocolate Bark). And it’s fun to use both regular chocolate and white chocolate. Add any special decor you’d like to the tops. Refrigerate them again if you’d like them to set quickly.
To fancy them up your Chocolate Chip Cookie Dough Truffles, drizzle alternate colors of chocolate on top. Sprinkle with additional chocolate chips, add sprinkles or other decorative goodies. You can have fun with these.
Oh yeah! There’s that cookie dough inside. These are for cookie dough lovers. If you love cookie dough as much as I do… you’ll love these little treats. There is no egg in the dough… just a creamy dough center and chocolate chips as you bite into that chocolate exterior. These are a big time favorite recipe!
If you love all things cookie dough, you might also enjoy my Chocolate Chip Cookie Dough Brownies or my Chocolate Chocolate Chip Cookie Dough Truffles. Cookie Dough S’Mores are also a delicious idea.
Whipping the egg whites
You may be wondering if you really need to whip the egg whites, or if you can simply mix them in.
I experimented with both to see if it made a difference. I must say, I definitely prefer the cookies with the whipped egg whites.
Whipping them adds air bubbles to your cookie batter. This results in a lighter, fluffier cookie with a softer interior.
So while this step is not absolutely necessary, I would recommend it for more satisfying hazelnut cookies.
- 1 (8 ounce) package cream cheese, softened
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 10 ounces semisweet chocolate chips
- 1 pound confectioners' chocolate
Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.
Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 (14 ounce) can sweetened condensed milk
- ½ cup miniature semisweet chocolate chips
- ½ cup toffee baking bits
- 1 pound chocolate confectioners' coating
Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits mixing just enough to evenly combine.
Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
Hazelnut Shortbread Cookies Recipe
Hazelnut shortbread cookies recipe – perfect for the Holidays! These Christmas cookies have a perfect texture – crumbly and buttery, they just melt in your mouth.
This recipe is ridiculously easy: only 5 ingredients. The hazelnut cookies are phenomenal! You’d be thinking you’re eating a very special cookie, and not something that you just whipped up in 20 minutes. Of course, in a large part, we have to thank hazelnuts for the deliciousness of this recipe – they really make these shortbread cookies so … what’s the word? … hazelnutty. Dusted with powdered sugar they become perfection.
Your Christmas cookie tray is not complete without these hazelnut cookies. It is also not complete without pecan shortbread cookies, or amaretto shortbread cookies, or cranberry noels.
The cookies have the consistency of crumbly, buttery, melt-in-your-mouth shortbread, with a distinctive hazelnut flavor. Perfect to serve as a little dessert alongside a cup of coffee, tea, or a glass of milk. It’s a highly unassuming cookie, very easy to make – just make sure to chill the dough before baking, and you should be all set. Also, the cookie dough wrapped in plastic wrap can be kept frozen up to a month.
Rav Gill’s Cookie Cups & Roasted Hazelnut Milk
Rav’s sweet and salty roasted hazelnut milk served inside a chewy chocolate-chip cookie cup takes milk and cookies to the next level. For the ultimate test, see how long your cookie cups can hold the milk before they soften and collapse – if you can resist them for long enough!
For the cookie cups:
100g unsalted butter, softened
50g light brown soft sugar
60g small milk chocolate chips
150g 54% dark chocolate, broken into pieces
For the roasted hazelnut milk:
You will need:
175ml pudding basins x 4, greased with unsalted butter
Heat the oven to 190°C/170°C fan/375°F/Gas 5.
Make the dough for the cookie cups. In the bowl of a stand mixer fitted with the beater attachment, cream the butter, caster sugar and light brown sugar together until pale and creamy.
Add the egg yolk and vanilla extract and beat until combined, then add the flour and salt and mix until the dough just comes together. Remove the bowl from the mixer and use a large metal spoon or a spatula to fold in the chocolate chips.
Divide the dough into 4 equal pieces and roll each piece into a ball. Press one ball of dough into the base of a greased mould and carefully push and shape it up the sides of the mould until evenly lined. Repeat with the remaining 3 portions of dough. Freeze for 15 minutes.
Line each dough-lined pudding mould with baking paper, then fill with baking beans. Bake for 10 minutes, until the cookie cup holds its shape on the sides. Carefully remove the baking beans and paper and bake for a further 10 minutes, until the edges are lightly browned and the cup is firm enough to hold its shape.
Remove from the oven, leave to cool in the moulds for 2 minutes, then remove the cups from the moulds and leave to cool completely on a wire rack.
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and leave to cool slightly.
Brush the melted chocolate on the inside of each cookie cup to coat the sides and base. Chill until set.
Make the roasted hazelnut milk. Heat the hazelnut milk in a pan until it reaches a gentle simmer. Whisk in the caster sugar, then add the hazelnut paste and salt a little at a time, tasting as you go until you’re happy with the flavour.
Pour the roasted hazelnut milk through a sieve into a jug, then chill for at least 30 minutes, or until ready to use. To serve, pour the chilled milk into the cookie cups.
Chocolate Chip Cookie Dough Truffles
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1-1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- chocolate candy coating
- popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips.
- Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
- Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
- Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
- Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
- Refrigerate in an airtight container for up to a week.
About raw flour: Hey guys - I just wanted to update this post after reading some of your comments about using raw flour and the possibility it could make you sick. Here's an article about an outbreak in 2009 that was traced back to raw flour (Thanks Allie for sharing the link in the comments section). It's seems to be the only example and it doesn't say conclusively that it was the cause, but I wanted to share the information so you can make a more informed decision before you decide to make these.
**You can also heat flour before using to avoid problems.
Decorating Alternative: If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.
Note: Hey guys – I just wanted to update this post after reading some of your comments about using raw flour and the possibility it could make you sick. Here’s an article about an outbreak in 2009 that was traced back to raw flour (Thanks Allie for sharing the link in the comments section). It’s seems to be the only example and it doesn’t say conclusively that it was the cause, but I wanted to share the information so you can make a more informed decision before you decide to make these.
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