Can you ever go wrong with an overload of gold glitter? In this case, at the beach or at a dessert party, I just don’t think it’s possible. I’ll take of one each please! Obsessed.
Glittering Sea Tote // Gold Dusted Truffles
Now that we’re all decked out in pink for Mackenzie’s pajama party, I think we need a little snack. And what a better combination than these chocolate chip cookie dough truffles from Brunch at Saks? (Seriously, I think cookie dough was made for sleepovers!) I’m so happy to have gotten to know Annemarie recently. She is the sweetest, has superb taste, and has been blowing me away with all of her gluten-free baking ideas! Ok, now we’re ready for a fun girly night!
• • •
Hi there! Annemarie here from Brunch at Saks. I’m so excited to be a part of Cupcakes for Breakfast today. I’ve loved Nikki’s blog since the first day I came across it, so I’m thrilled to be here. With Valentine’s Day coming up, I thought these chocolate chip cookie dough truffles would be just the treat to share. They’re rather easy to make, look really good dressed up with fun toppings like sprinkles, and best of all they’re egg-free, so the worry of eating them is gone (the guilt, however, remains!). I made these gluten free and dairy free as well, but sub any ingredients that work best for you. Wishing you lots of love and happiness this Valentine’s Day!
Chocolate Chip Cookie Dough Truffles
- 1 C. butter or margarine, room temperature (allergy substitute: Earth Balance soy/dairy free butter)
- 1/2 C. white or raw sugar
- 3/4 C. brown sugar
- 1/3 C. milk (allergy sub: coconut, soy, almond, or hemp milk)
- 1 tsp. vanilla extract
- 2 1/4 C. flour (I used a blend of white rice flour, potato starch, and tapioca flour)
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 C. semisweet chocolate chips for dough (allergy sub: EnjoyLife chocolate chips)
- 2 C. any chocolate for melting (chocolate chips, bars, wafers, etc)
- Sprinkles, shredded coconut, chopped nuts (peanuts, macadamia, pistachio, almonds, pecans- which ever you prefer)
- In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined. Add in chocolate chips. (I used a wooden spoon during this last step).
- Cover dough and refrigerate until firm, about 1 hour. Once dough is firm, form 1″ balls and place on a wax/parchment paper lined baking sheet. (I used a 1″ ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.
- Now the fun part begins! In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions. Double broiler or microwave both work just the same for this step, which ever you prefer.
- Using a spoon, dip dough balls into chocolate and roll until fully covered. I found they turned out best if they’re nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you’re going to dip them. Place dipped truffles on a lined baking sheet to cool.
- Add on your toppings if you want a little extra pizazz!
Recipe adapted from Love & Olive Oil via York Ave. All images by Brunch at Saks.