Raise your hand if you like Red Velvet cake! I can’t imagine anyone who doesn’t! Ok, who likes cookie dough?? Today, I’m sharing these luscious Red Velvet Cookie Dough Truffles. Now, they are not cake balls, no siree. These truffles are cookie dough truffles…creamy and rich, like cookie dough! I can’t imagine anyone who doesn’t like to eat cookie dough either!! Personally, I prefer cookie dough over the actual baked cookie! Am I right? An ‘amen’ will do!
I’ve been to eat healthier and cut back on desserts. I tried to cut them out completely, but then on the third day without them I wanted to kill someone.
That wasn’t good.
Desserts make me happy.
Since I couldn’t cut desserts out completely, my compromise was to exercise more and eat only two or three servings a week.
I’ve also started a new workout and have been so sore the last few days, it literally hurt to roll over in the bed! Trying to get up out of bed was a major task too! I felt much like I did the first week after I went through childbirth! Everyone in the house laughs as I moan and groan when getting up out of a chair or walking up th stairs!
But just look at these Red Velvet Cookie Dough Truffles I can indulge in them on my dessert day! I will happily work out an extra 15 minutes for these truffles! They’re such a pretty color too. I thought I’d package them up for Big Daddy for Valentine’s Day. They would be great for Christmas, Valentine’s Day, Fourth of July or tailgating since our team is red.
Red Velvet Cookie Dough Truffles
Refrigerate the truffles for up to a week. For gifting, you can place them in mini-cupcake liners and package them in a box.
- Truffle filling
- 1/2 cup Land O Lakes® Unsalted Butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk (I used 2%)
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tablespoon cocoa powder
- 1/2 teaspoon salt
- 1 to 1 1/2 teaspoons water-based red food coloring
- 3/4 cup white chocolate chips* (optional)
- 2 (12 oz) bags white, milk or dark chocolate bark to melt for coating truffle
- additional chocolate chips, sprinkles, etc. as optional toppings
- Line a small baking sheet that will fit in your freezer with parchment paper.
- Cream together butter and both sugars using an electric hand mixer in a medium-size mixing bowl. Add vanilla and milk and mix until well incorporated. Add flour, cocoa powder and salt and mix until combined. Add 1 teaspoon red food coloring. Mix until the color is incorporated throughout. Add another 1/2 teaspoon if needed for desired color. Mix well. Stir in white chocolate chips* until combined. These white chocolate chips are optional, just leave them out if you prefer.
- Using a small ice cream or cookie scoop, scoop the dough into even portions. Use your hands if necessary to form into balls about 1 inch in diameter. Place balls on the baking sheet you prepped earlier. Freeze for at least 15 minutes or over night.. If you freeze them overnight, sit out of the freezer for at least 15 minutes before dipping. This will prevent them from cracking.
- Lay a large piece of parchment paper out on the counter or table. Place cocoa candy coating into a glass microwave-safe bowl and heat on 50 percent power in 30 second increments until melted stirring well after each 30 seconds. Add 1/2 teaspoon solid vegetable shortening and stir. Place one red velvet cookie dough ball on the end of a fork and use a spoon to pour the melted chocolate over it. Allow excess chocolate to drip off. Place on the parchment paper to dry. Add sprinkles or decorations immediately before chocolate begins to dry and harden. Repeat until all the balls are coated. If chocolate begins to harden, microwave and stir until smooth and continue dipping.
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I collaborated with some other foodie gals who also made some tasty Valentine’s Day treats for you, scroll all the way to the bottom of the post to see their links!
More truffle madness
Recipe adapted from Land O’Lakes