This blog post is for one of our former wedding clients, Kelly. She and her husband were married at Convict Lake Resort a few years ago. They live in Tahoe and come back to Mammoth every now and again. Whenever they do come back to Mammoth, they order things that they had at their wedding. Cookie Dough Truffles always being one of them. Last week, Kelly told me on Facebook that she was coming to Mammoth soon and wanted to order Cookie Dough Truffles. I sadly had to tell her that we don't make them anymore. We're always making new items at Mimi's Cookie Bar, and we're always updating and changing out menu to be more efficient. This was one of the items that got bumped, but not because they weren't delicious - they definitely are! It was more because they were more time consuming and we didn't have enough fridge space to store them when large orders (such as weddings) were placed. So, I told Kelly I'd share the recipe here so everyone can make them at home! If you're only making one batch, they are really easy. It's when we're making hundreds of them here that we were running into problems with time and space. So, Kelly (and all my other former wedding clients that had these at their wedding) here is the Cookie Dough Truffle recipe! I hope you all make them and enjoy them as much as we enjoyed baking desserts for your special day.
Cookie Dough Truffles | Makes 3 Dozen
- 1 stick (113 g.) organic salted butter, softened
- 85 g. (1/4 cup + 2 T.) organic sugar
- 85 g. (1/4 cup + 2 T.) organic dark brown sugar
- 1 tsp. organic vanilla extract
- 5 T. organic milk
- 255 g. (2 cups) organic flour
- 1/2 tsp. sea salt
- 425 g. (3 cups) organic milk chocolate, chopped
- all natural Black & White Sprinkle Mix (find here)
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. Mix on low until combined and there’s no butter chunks.
Add the milk to the mixing bowl.
Add the flour and then sprinkle the sea salt right on top of the flour.
Mix on low until all ingredients are combined and you have a dough.
On a cookie sheet with parchment paper, form little balls. You should get 36 cookie dough balls.
Place in the freezer for about 1 hour, or until firm.
In a double boiler, melt 340 g. (2 1/2 cups) of the milk chocolate until it reaches 110 on a chocolate thermometer. Add in the remaining milk chocolate and stir until the temp comes down to 89 degrees.
Dip the cookie dough balls into the melted chocolate, using a fork so the excess chocolate can drip back into the bowl. Place on parchment paper.
Place the cookie sheets back in the freezer and let the chocolate harden. This should only take about 10 minutes.
Take the cookie dough balls back out of the freezer and dip again for a second time. This is what will get the thick chocolate coating.
Place the dipped cookie dough balls back on the parchment paper and sprinkle the tops with sprinkles.
Store in a cool dry place, or in the fridge.
Baker’s Note: To make these gluten free, just substitute the organic flour for 269 g. (1 3/4 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.