I have a confession to make. I kind of hate dipping things in chocolate.
I don’t hate eating things that have been dipped in chocolate, just to clarify. But I do hate dipping them. It’s always a mess and they never come out looking beautiful and professional. It’s just very unsatisfying.
So for these cookie dough truffles, I experimented with rolling them in all kinds of things, and yes, dipping them too, to give you and I lots of options. Variety is the spice of life, right?
The kids were all over these little dough-like balls. They thought they were cheesecake balls, because I made them with cream cheese. Cream cheese is one of my favorite things ever. I’ve never made a recipe with cream cheese that I didn’t like. Even things I don’t like taste better with cream cheese. Like crab. (I’m not much of a seafood lover. But cream cheese crab dip is to die for.)
In my attempt to give some non-dipping options to these little truffles, I came up with the following options.
1. Sprinkles. Sprinkles are always good. But… they don’t cover entirely, they fall off, and it takes a lot of sprinkles to cover an entire batch of cookie dough truffles. But if you are a sprinkles lover, I say go for it.
2. Cocoa powder. I’ve seen other kinds of truffles rolled in cocoa powder, so it definitely deserved a try. It’s much easier than the sprinkles, but the taste of unsweetened cocoa is something less than desirable, to say the least. This was my least favorite option.
3. Sugar. The sugar was super duper easy to work with, but I didn’t really think it got the job done. It didn’t have the coverage to really make them look like nice, perfectly round little truffle balls, even though the taste was obviously awesome.
4. Cocoa powder + sugar. This was by far my favorite option. I mixed some sugar and cocoa powder together to roll them in. It gave a nice coverage that made them look coated in something, and tasted far better than the plain cocoa powder.
And let’s not forget the obvious dipping option. I used almond bark to dip mine. It melts easy and chills into a nice hard crust. I used 4 oz. and did about a quarter of my batch, so if this is what you’re using for all of them, you’ll need about 16 oz.
Any way you make them, you are going to end up with a safe (egg-free) cookie dough bite that is totally to die for!
Want more? Try these easy candies!
- 4 oz. cream cheese, softened
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup flour
- ½ cup chocolate chips (or mini chocolate chips)
- 3 tablespoons cocoa powder + 3 tablespoons sugar, for rolling *(optional) OR
- 16 oz. almond bark or candy melts, melted *(optional)
- Place cream cheese and butter in a large mixing bowl. Use a hand mixer to beat until smooth.
- Add brown sugar, vanilla, and salt, and mix until smooth. Add flour and mix until smooth.
- Fold in chocolate chips.
- Chill mixture for 30-60 minutes.
- Use a cookie scoop or spoon to form small balls of the dough. Roll dough in a mixture of sugar and cocoa powder, or dip in melted chocolate.
- Set balls on a lined baking sheet, and chill for 1-2 hours in the fridge, or 20-30 minutes in the freezer before serving.