Snowman Cookie Dough Truffles
Egg-less chocolate chip cookie dough dipped into white chocolate and decorated as adorable melting snowmen.
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 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
For White Chocolate Coating
- 2 cups white chocolate melting wafers
- 2 tablespoons paramount crystals ¹
For Snowman Faces
- black and orange royal icing OR
- black and orange write on gel cake frosting
Instructions
For Chocolate Chip Cookie Dough
- Line baking sheet with parchment paper. 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 chocolate chips.
- Using a small cookie scoop (2 teaspoons), drop balls onto parchment paper lined baking sheet.
- Put cookie dough filled baking sheet 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 chocolate; transfer to parchment paper until chocolate hardens. It's OK if chocolate pools around your truffles while they set, it gives the snowman a melting effect.
For Snowman Faces
- Once your truffles set, use royal icing or write on gel cake frosting to create your snowman’s face. You could also use melted chocolate and attach candies {as I did}. Let your creativity flow! Allow the snowman's face to set/dry. Eat & Enjoy!
Notes
Snowman Cookie Dough Truffles should be stored in an airtight container in the refrigerator and will keep for up to 1 week.
Optional: Paramount crystals help keep chocolate shiny and smooth, as well as alleviate sugar bloom and fat bloom. You do not need them, but they are recommended.
