Chocolate Chip Cookie Truffle Recipes

Steps:

• In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
• Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Steps:

• 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.

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts. , Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Steps:

• Line a baking sheet with parchment paper.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt. Set aside (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour.
• Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.)

Steps:

• 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.

Steps:

• In a food processor, grind cookies into crumbs.
• In a bowl, fold together crumbs and one package of cream cheese, until well incorporated.
• Form into 1" balls and place on parchment paper lined baking sheet.
• Freeze for 15-20 minutes or until firm.
• In a microwave safe bowl, melt chocolate chips and coconut oil in 15 second increments, stirring each time.
• Dip cookie balls into chocolate and place back on baking sheet.
• Refrigerate (or freeze) until chocolate is firm.

Steps:

• Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
• Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
• Move cookies to wire rack and cool completely.
• Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
• Fold the Cool Whip into the pudding mixture.
• Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
• Top the crumbled cookies with 1/3 of the pudding mixture.
• Place berries over pudding.
• Stand remaining 10 cookies, face side out along the inside of the dish.
• Place remaining pudding mixture in the bowl over the berries.
• Top with remaining cookie crumbles.
• Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
• You can garnish with mint leaves and additional fruit if desired.