Brown Butter Cookie Dough Truffles

· Crack Balls ·

November 3, 2014 2 Comments

Brown Butter. Cookie Dough. Truffles.

All those luscious delights combined into one bite…

Is that even legal?!?

It shouldn’t be because these are crack.

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I’ve always loved truffles. They are a little bite of chocolate encased goodness, and if you know me, you know that I’m obsessed with ANYTHING chocolate. Add cookie dough (another weakness of mine) to the mix and they become the ultimate one-bite chocolate experience.

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The inspiration for these came from the recipe for Chocolate Chip Cookie Dough Truffles from Better Homes & Gardens. These sounded amazing as is, but my dangerous mind decided to use my own recipe and elevate them by using brown butter and adding a touch more salt to the mix. Lets just say, these are a great way to consume extra calories for those who have any trouble with that (a phenomenon which I will never understand).

Brown Butter Cookie Dough Truffles

I’ll get straight to the point because I don’t think there is much explaining to do with these. Just make them. ASAP. And try not to get too addicted….

Brown Butter Cookie Dough Truffles
40 Truffles

1/2 cup Salted Butter
3/4 cup Brown Sugar
1 tsp Vanilla
1 cup Flour
1/2 tsp Salt
1-2 tbsp Milk
1/2 cup Mini Chocolate Chips

Coating & Garnish
1 1/2 cups Milk or Dark Chocolate
1 1/2 tsp Coconut Oil
1/4 cup Cocoa Powder
Pink Salt or Sea Salt
Mini Chocolate Chips

Start with browning the butter by melting it in a saucepan over medium heat until it begins to bubble and foam and becomes fragrant, being careful not to burn. Allow the butter to cool completely. You can also refrigerate it until it solidifies. I’ve tried both ways and the textures come out different but both are amazing. Using the butter in liquid form gives you more of a bite from the sugar while using it in solid form gives you a smoother cookie dough, so the choice is yours. Both are completely addicting.

Beat the butter for 2-3 minutes with the brown sugar and vanilla until combined.

Add in the flour until it all comes together followed by the milk, 1 tbsp at a time.

Fold in the mini chocolate chips and using a teaspoon, form into balls. Freeze for about 15 minutes until solid.

Melt the chocolate with the coconut oil and dip the cookie dough centers removing excess chocolate. Garnish with mini chocolate chips or sea salt.

Another delicious option is to roll them directly in cocoa powder like traditional French truffles instead of coating them with chocolate. I usually do a mix of both.

Enjoy refrigerated or at room temperature. Store them in an airtight container in the fridge for up to one week or in the freezer for up to 1 month (maybe longer but they have never lasted that long for me 😐).

 

November 3, 2014

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