Truffles have always been one of my favorite desserts. Who doesn’t love anything coated in chocolate? When I came across this recipe for cookie dough truffles on the blog love and olive oil, I tried them and they instantly become a favorite. I even make them at college.
My friends and roommates inspired me to experiment with the recipe to cater it to their personal tastes – so here you have it: 3 decadent truffles all from the same base. Pick your favorite, or make all of the them. They are all worth it. I promise you.
Three Truffles Recipe
- Prep Time:1 hour
- Cook Time:-
- Total Time:1 hour
- Servings:3-4 dozen
- Medium
- 2 1/2 cup flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/3 cup milk or cream
- 1 cup mini semisweet chocolate chips
- 14 oz dark chocolate candy coating
- 6 tablespoon cocoa powder
- 1 tablespoon milk
- 1/3 cup peanut butter
- 1/2 cup crushed pretzels
Ingredients
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Step 1
Cream the butter and sugars in a large bowl with an electric mixer until light and fluffy. Add milk or cream and vanilla. Mix.
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Step 2
Stir in salt and flour on low speed (or by hand) until incorporated.
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Step 3
Stir in chocolate chips.
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Step 4
Divide the dough into thirds. Leave 1/3 plain for the Cookie Dough Truffles.
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Step 5
For the Brownie Batter Truffles, use an electric mixer on medium to incorporate the cocoa powder and milk.
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Step 6
For the Peanut Butter Pretzel Truffles, take the last portion of dough and mix in the peanut butter on medium speed, then stir in the crushed pretzels.
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Step 7
Form dough into tbsp sized balls and place on a baking sheeting covered in wax paper. Chill in refrigerator for 30 minutes.
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Step 8
Melt candy coating either in a sauce pan over medium heat, or in the microwave in a microwave-safe bowl for increments of 30 seconds.
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Step 9
Using a fork, dip the chilled balls into the chocolate and place on wax paper.
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Step 10
Chill until set. Store in the fridge in an airtight container for up to a week.