For this holiday recipe, once again I’m partnering with Land O’Lakes on their Kitchen Conversations panel along with Ree, Maria, Brenda and Sommer! It’s our fourth and final Kitchen Conversation this year. I have enjoyed working on this so much. It’s been a lot fun. I made Lemongrass Beef Banh Mi with Fried Egg on Top, Beef Short Rib & Mushroom Mac & Cheese and Lemon & Thyme Chicken. Now it’s baking time, so I created these wonderful Red Velvet Cookie Dough Truffles.
I’m so excited to share these with you. They are a take on my best friend Lindsay’s famous chocolate chip cookie dough truffles, which led to a wonderful cookbook all based on cookie dough! Anyway, I wanted to add a holiday spin to these, and since it’s no secret that I’m obsessed with red velvet … I thought, why not make a chocolate cookie dough truffle that’s red? It’s perfect for the season, and your guests won’t be able to say no to these delicious truffles!
First, cream the Land O Lakes® Butter and both sugars together using an electric hand mixer. Then, mix in the milk and vanilla extract. This recipe is eggless and absolutely wonderful.
Next, add the flour, cocoa powder and salt. This is when I switch to a rubber spatula.
Mix in the red food coloring. Pretty, isn’t it?
And then my favorite part, stir in the white chocolate chips.
I used a small cookie scoop — this one — to scoop uniform cookie balls and then roll them in my hands to form a ball. Freeze the cookie dough balls while you’re prepping your chocolate.
It’s super easy to make these cookie dough balls into truffles. I put one cookie dough ball on a long-tined fork. (This can get a little messy, but all worth it.)
Using a spoon, pour chocolate on top. Go ahead and glob it on! It’s okay!
Tap the fork against the top of the bowl and scrape any excess chocolate onto the bowl. See the top left of the bowl?
Then, transfer each truffle to a parchment paper–lined baking sheet. Use another fork or butter knife to move the truffle off of your fork.
Now, add sprinkles or decorations before dipping the next cookie dough ball. The chocolate sets pretty quickly, so don’t wait too long before adding the sprinkles.
And, there you go. I really can’t say much except these little cookie dough truffles are just so perfect. They are rich and chocolaty, plus they add a little extra color to your dessert trays. I will be making these for our annual holiday bunko party this year. I think my friends will enjoy them!
I hope you’ll try them because they are so easy to make — and even easier to eat! I thought my cookie dough balls were misshapen, but they don’t look so bad, do they? You can make these. I’m cheering you on!
Red Velvet Cookie Dough Truffles Recipe
Yield: 20–24 truffles
Prep Time: 1 hour
Total Time: 2 hours
1/2 cup Land O Lakes® Unsalted Butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk (I used 2%)
1/2 teaspoon pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1/2 tablespoon cocoa powder
1/2 teaspoon salt
1 to 1 1/2 teaspoons water-based red food coloring
3/4 cup white chocolate chips
12 ounces light cocoa candy coating
12 ounces white candy coating (or another color of your choice)
1 teaspoon vegetable oil
Sprinkles for decorating
Line a small baking sheet that will fit in your freezer with parchment paper.
In a medium-size mixing bowl, add butter and both sugars. Cream together using an electric hand mixer. Add milk and vanilla extract and mix thoroughly. Add flour, cocoa powder and salt and mix to combine with a rubber spatula. Add 1 teaspoon red food coloring and mix until the color is incorporated. Add another 1/2 teaspoon if needed and mix to incorporate. Stir in white chocolate chips until combined.
Portion dough with a small cookie scoop (2 teaspoons), use your hands to form rounded balls, about 1 inch in diameter. Place them on the baking sheet you prepped earlier. Freeze for at least 15 minutes. If you freeze them overnight, place the baking sheet on the counter for at least 15 minutes before dipping (so they don't crack).
Prepare another baking sheet with parchment paper, this time a large one. Place cocoa candy coating into a glass microwave-safe bowl and heat on 50 percent power in 30 second increments until melted. Stir with a spoon in between heating. Add 1/2 teaspoon vegetable oil and stir. Place one red velvet cookie dough ball on the end of a fork and use a spoon to pour the melted chocolate over it. Tap the fork against the top of the bowl. Transfer to the baking sheet by using another fork or butter knife. Add sprinkles or decorations. Repeat with white candy coating if you're doing a mix of colors.
Refrigerate the truffles for up to a week. You can place them in mini-cupcake liners and package them in a box to give as gifts. For upcoming holiday parties, simply put them on a platter and watch them go!
Cooke Dough Truffle Recipe modified from The Cookie Dough Lover's Cookbook by Lindsay Landis .
Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.