Funfetti Truffles

Funfetti Truffles – eggless sugar cookie dough stuffed with sprinkles, dipped in creamy white chocolate, and crowned with colorful nonpareils. These cookie dough truffles put the FUN in FUNfetti Truffles!

Every July my Mom’s side of the family has a family reunion. We’re talking 50 people – drinks + food + fun! In the past I’ve brought an assortment of cupcakes; taking full advantage of a fabulous opportunity to test new recipes. This year my cousin was baking an extravagant 60^th birthday cake for her mom {my aunt}, so I decided cupcakes would be just too much cake.

I decided to go with cookie dough truffles and jello shots. Who doesn’t LOVE cookie dough and alcohol?! WINNING! There wasn’t a cookie dough truffle or jello shot in sight. They were completely gobbled up!

I brought three different cookie dough truffle recipes to the reunion: the fan favorite {which will be shared next week}, Chocolate Chip Cookie Dough Truffles, and today’s recipe, Funfetti Truffles.

Funfetti Truffles are made using standard cookie dough ingredients: unsalted butter, granulated sugar, vanilla extract, milk, all-purpose flour, and salt. The seventh ingredient is the most important ingredient, the sprinkles! Without the sprinkles, there is no funfetti. There is no fun. There is just dough. Now you see why the sprinkles are SO important. 😉

You probably noticed that I didn’t mention eggs in the Funfetti Truffles ingredients. That’s because this recipe and all my cookie dough truffles recipes are made without eggs. This makes the cookie dough safer to eat, and honestly it doesn’t taste any different. You won’t miss the eggs.

Now that you’ve got your Funfetti Cookie Dough it’s time to scoop them into balls. I used my handy-dandy OXO Small Cookie Scoop. It makes beautiful uniformed 2 teaspoon cookie dough balls. It’s perfect for the anal retentive perfectionist {raises hand}, and for making cookie dough truffles.

I LOVE the OXO Small Cookie Scoop for filling mini cupcake liners too!

The Funfetti Truffles are a no-bake recipe, so once you have your perfect cookie dough balls pop them in the freezer for 30 minutes. I tend to use this time to clean up my kitchen. Seriously, the least fun part of baking is cleaning the kitchen. Good thing this recipe doesn’t dirty a lot of dishes.

Now we’re going to melt white chocolate. Melting chocolate can be seriously finicky. It’s best to use baking chocolate or chocolate melting wafers when melting chocolate. Chocolate chips are designed NOT to melt and thus are not good for melting. I use Ghirardelli White Melting Wafers. I ♥ Ghirardelli! Seriously, ♥ it!

You can melt your white chocolate in the microwave. No need for double boiling. It’s easier and safer. Double Boiling can introduce water to your beloved chocolate, which is a big NO. Just be careful not to burn your chocolate in the microwave; heat for 30 seconds and then stir, heat for 15 seconds and then stir. Repeat until your chocolate is shiny and smooth.

If you can get your hands on paramount crystals, I HIGHLY RECOMMEND it. You don’t need them, but they help alleviate sugar bloom and fat bloom and keep chocolate shiny and smooth. Once you purchase a bag you'll never look back! You’ve read The Art of Melting Chocolate, right? So this is old news to you. 🙂

Now it’s time to dip your funfetti cookie dough balls into your white chocolate. Stab the funfetti cookie dough ball with a toothpick, dip into the white chocolate and then gently tap off excess chocolate. Place dipped Funfetti Truffle onto parchment paper and gently twist out toothpick. If dough is showing where the toothpick was just dab a little white chocolate there. Then crown these royal Funfetti Truffles with nonpareils {little sprinkle balls}. You can also crown them with traditional sprinkles too.

I prefer the toothpick method for cookie dough truffles as I have found it messes up the chocolate the least. This is a personal preference. If you have more luck dipping your truffles into the chocolate with a fork, then have at it. When it comes to baking tips, what works for one may not work as fabulously for another.

Allow your Funfetti Truffles to set in a cool dry place. Preferably not the refrigerator, especially if you’re not using paramount crystals. You want to avoid sugar bloom and fat bloom. Once Funfetti Truffles have set store them in an airtight container in the refrigerator for up to a week.

Delicious. Festive. FUNfetti Truffles. Funfetti lovers and cookie dough lovers unite! You'll LOVE them!

Funfetti Truffles

Eggless sugar cookie dough stuffed with sprinkles, dipped in creamy white chocolate, and crowned with colorful nonpareils.

Servings 30 truffles

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Course Dessert

Cuisine American

Ingredients

  

1x2x3x

For Funfetti Cookie Dough

• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 2 tablespoons milk
• 1 and ½ teaspoon vanilla extract
• 1 and ¼ cups all-purpose flour
• ⅛ teaspoon salt
• ⅓ cup sprinkles

For White Chocolate Coating

• 1 and ½ cups white chocolate melting wafers
• 1 and ½ tablespoons paramount crystals¹

Instructions

 

For Funfetti Cookie Dough

• Line baking sheet with parchment paper. Set aside.
• In a large bowl using an electric mixer, cream together butter and sugar on medium speed until light and fluffy. Mix in milk and vanilla extract; mix until combined.
• Stir in flour and salt on low speed until incorporated. Gently fold in sprinkles.
• Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet. Freeze for 30 minutes or until firm enough to handle.

For White Chocolate Coating

• In a microwave safe bowl, add chocolate wafers and paramount crystals. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15 second increments until chocolate is completely melted.
• Dip cookie dough truffles into chocolate using a toothpick, fork or dipping tool and lightly tap to remove excess chocolate; transfer to parchment paper and immediately add sprinkles. Allow Funfetti Truffles to sit until chocolate hardens. Eat & Enjoy!

Notes

Funfetti Truffles should be stored in an airtight container and will keep for up to 1 week.

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