These cookie dough truffles make the perfect last minute gift! There’s no baking time, and you probably have all the ingredients to hand in your kitchen.
This recipe was originally published in 2014 and has been updated
Confession time: when baking, I always prefer the taste of cake batter or cookie dough to the finished cake or cookie.
It’s got way more flavour and mouth feel. And I think it must remind me of being little as it always seemed like such a big treat to be the one that licked the bowl out!
If your kids are the same, make up a batch of this and you don’t need to worry about them consuming the raw eggs left in the mixing bowl.
Cookie Dough Truffles
The following recipe is great fun to make and even the littlest hands will enjoy getting messy rolling out these cookie dough truffles.
Once you’ve made your dough, simply roll it into little balls between the palms of your hands.
You can keep them plain, or roll in whatever toppings you fancy. I give a big thumbs up to cocoa powder, desiccated coconut, chopped walnuts and melted dark chocolate.
Or why not try some other toppings. How about hundreds and thousands, popping candy or crushed pistachios?
If you find a new favourite, please do let me know in the comments below.
Pour out the various toppings into little bowls or cake tins and get creative.
And if you are giving them as gifts, it might be an idea to double up the quantities so you get to indulge too ;)
And if you’re in need of some more home made gift inspiration, feel free to take a peep through my DIY and Foodie Gift ideas in the archives.
There’s lots of fun and tasty ideas to choose from!
- 50 g butter
- 60 g sugar
- 100 g plain flour
- 1/4 teaspoon cinnamon
- 4 tablespoon water
- Whichever truffle coatings you fancy
In a blender cream together the sugar and butter until smooth.
Take out of the blender and continue with a wooden spoon to avoid overmixing it and making it too heavy.
Add the flour and cinnamon and tip in the water one tablespoon at a time and mix until all elements are combined
Measure out each truffle with a teaspoon and roll them in your hands that have been well dusted with flour. Roll each truffle into a coating and pop in the fridge to cool.