Truth be told, I’ve never been a huge fan of cookie dough. I couldn’t care less about eating it out of the bowl before baking, and cookie dough ice cream never did it for me. The cookie dough frosting thing? Nah. Don’t hate me. Cookie dough truffles, however, are the thing for me. Maybe it’s because there’s a hard, chocolatey exterior to balance out all that gooey-ness (is that a word?). I also like a crunchy element in my cookie dough truffles, like my Stuffed Chocolate Malt Cookie Dough Truffles with a Robin’s egg candy inside. I died over those. 😀
I’ve continued on with the crunchy cookie dough thing by making these Neapolitan Oreo Cookie Dough Truffles. I’ve ground up Neapolitan Oreo cookies, added it to the cookie dough, and dipped it in white and dark chocolate. They’re gooey, crunchy, indulgent, and full of vanilla-strawberry-chocolate flavor. 🙂
The best part about cookie dough truffles is there’s no oven involved. Just make the dough, fold in the crushed Oreos, and chill. Once chilled, you roll them into balls and chill them again. Melt some chocolate, dip them, and chill them again. These cookie dough truffles are so chill. Make them ahead, and while they chill, you can too. It’s a nice leisurely pace here. 😆
Because you don’t have to bake them, these cookie dough truffles are great for summer treats! They’re also great to give as gifts. I gave them to our school office staff, as the teachers were already covered. Those wonderful ladies need gifts, too. 😉
If you’re already a cookie dough lover, you’re going to adore these. If you’re not, you’ll still love them. I’m living proof that a non-cookie dough person can truly enjoy these babies. I REALLY enjoy them. 🙂
- 1 stick unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- 2-3 tablespoons half and half (milk or cream are fine, too)
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 cup coarsely crushed Neapolitan Oreo cookies
- 8 ounces Baker's chocolate, melted (semi-sweet, white chocolate, or both!)
- more crushed cookies or sprinkles for garnish
- In a large bowl, cream together the butter, sugar, and salt on medium speed until light and fluffy, about 2 minutes. Add 2 tablespoons of the half and half and the vanilla, and beat until incorporated. Add flour and beat on low speed until just combined. Add the remaining 1 tablespoon of half and half, if necessary. Fold in the crushed Oreos. Cover and chill 2-3 hours.
- Prepare a baking sheet lined with parchment or waxed paper. Scoop out 1 tablespoon of the dough, roll it into a ball, and place on the baking sheet. Repeat this step until all the dough has been used. You should end up with about 30 balls of dough. Place in the refrigerator to chill.
- Meanwhile, melt the Baker's chocolate in the microwave according to package directions. Remove the dough from the refrigerator. Drop one ball of dough at a time into the melted chocolate so that it's completely covered. Using a fork, lift it out and gently shake off the excess chocolate. Use a toothpick to scrape any chocolate off of the bottom of the fork, and to help you remove the truffle from the fork to place back on the lined baking sheet. Repeat with the remaining balls of dough. Garnish immediately with extra crushed Oreos or sprinkles. Place in the refrigerator to chill. When the chocolate has set, enjoy! Store the truffles in an air tight container in the refrigerator for up to 1 week.
Crush the Oreos in your food processor or in a zip top bag with a rolling pin or your fist.
Not a fan of Neapolitan? Use your favorite flavor of Oreo cookie. They're all good!
Recipe adapted from Flavor the Moments.