Daisy Chocolate Chip Cookie Dough Truffles
Decadent chocolate chip cookie dough shaped into cute daisies and coated with smooth white chocolate.
Ingredients
For Chocolate Chip Cookie Dough
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 and ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
For Chocolate Coating
- 2 cups white chocolate melting wafers
- 2 tablespoons paramount crystals¹
Instructions
For Chocolate Chip Cookie Dough
- Dust silicone mold cavities with flour and dump out excess. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed until light and creamy. Mix in milk and vanilla extract; mix until combined.
- Stir in flour and salt on low speed until incorporated. Gently fold in mini chocolate chips.
- Press cookie dough into mold cavities; remove excess dough so it is flush with the mold.
- Put cookie dough filled mold in freezer for 30 minutes or until firm enough to handle.
For Chocolate Coating
- In a microwave-safe bowl, add white 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 white chocolate using a fork or dipping tool and lightly tap to remove excess white chocolate; transfer to parchment paper until chocolate hardens. Eat & Enjoy!
Notes
Daisy Chocolate Chip Cookie Dough Truffles should be stored in an airtight container in the fridge and will keep for up to 1 week.
