Chocolate Chip Cookie Dough Truffles

Turning cookie dough into truffles...what a yummy idea!

This delicious recipe is super fun and easy to make. For a dainty addition to your next luncheon or tea, place truffles in mini-cupcake papers! So CUTE!

Chocolate Chip Cookie Dough Truffles

Adapted from GimmeSomeOven.com

Makes about 5 dozen

2 1/2 cups flour (or 12 oz Soft White Wheat flour)

1 tsp. salt

1/4 tsp baking soda

1 cup (2 sticks) butter, room temperature

3/4 cup granulated sugar (or honey sucanat)

3/4 cup packed light brown sugar (or honey sucanat)

2 tsp. vanilla

1/3 cup milk (or soy milk)

1 cup mini semi-sweet chips

14 oz chocolate bark

In a large bowl beat together butter and sugar until fluffy (by hand or with mixer). Stir in milk and vanilla. Mix together flour, baking soda, and salt. Add dry ingredients and stir until incorporated. Mix in chocolate chips.

Cover dough and chill for about an hour in fridge.

When dough is firm, roll into 1-inch balls. Place on wax-paper lined baking sheets, and freeze for 30 minutes.

Melt chocolate according to package directions. (Be sure it is well melted to make dipping easier). Dip frozen dough into chocolate using a fork and tap on side of dish so excess coating will drip off. Return to wax-paper lined tray. Drizzle more chocolate on top if desired. Chill truffles until set, and store in the fridge in an airtight container for up to a week. Enjoy!

Chocolate Crinkles with Mint Truffle Kisses

These are so yummy! Chocolatey, minty, rich, and delicious. I thought these would be just the thing for my 100th post :) Yay!

You could totally mix these up by changing the extract and using different flavored kisses. (Such as raspberry, caramel, coconut, peanut butter, or anything else you can think of!)

These not only look pretty, but are actually very easy to whip up - good reasons to make some soon! Yummers!

Chocolate Crinkles with Mint Truffle Kisses

Adapted from RecipeGirl.com

Makes about 5 dozen

2 cups flour (or 10 oz Soft White Wheat flour)

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 tsp salt

2 cups sugar (or honey sucanat)

1/2 cup vegetable oil

4 large eggs

1 tsp vanilla extract

1 tsp peppermint extract

1 cup powdered sugar

1 bag of Mint Truffle flavored Hershey's Kisses (can use peppermint, or plain instead)

Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.

In separate bowl whisk together sugar, oil, and eggs until thoroughly combined. Stir in extracts. Stir dry ingredients into wet, until just combined. Cover and refrigerate for 2 hours.

Preheat oven to 350º. Line baking sheets with parchment. Form dough into 1 tablespoon sized balls. Roll in powder sugar. Space 1 1/2 inches apart on baking sheets. Bake until cookies crackle, and dough no longer looks raw (about 11-13 minutes) Don't over-bake! Unwrap kisses while cookies bake. As soon as cookies come out of the oven, place a kiss into the center of each cookie. (If you don't want the kisses to melt too much, you can place in the fridge or freezer shortly after placing kisses onto the cookies). Allow to cool completely before transferring to airtight container. Enjoy!