This shop featuring brown sugar cookie dough truffles has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareTheHoliday #CollectiveBias
My son came home from school yesterday and asked if he could bring in a special treat for his Spanish teacher. Initially, he asked if I would make a jar of my espresso hot fudge sauce to gift her, but since I’m planning on making jars of that and caramel sauce for holiday teacher gifts, I wanted to use something else – after inquiring further.
Why did he want to give her something? Social emotional learning is a focus in my kids’ school, and yesterday a counselor spoke to one of his classes about gratitude and appreciation. Each student wrote a note to a staff member who went above and beyond. My son chose his Spanish teacher who has helped him all year. She hasn’t just taught Spanish, but she’s helped him do a better job of responding appropriately when frustrated in class (no more ripping up papers when things are wrong or wadding up tests and throwing them when he doesn’t do as well as anticipated) and helping him stay on target and focused. She’s done all this in a way that hasn’t called attention to him, and he appreciates it.
Honestly? I do, too. When he asked me to create a gift he could share with the note, I had to come up with something. I remembered a few years ago when my brownie batter truffles were a huge hit, but this time, I wanted to create brown sugar cookie dough truffles. They’re easy to make and definitely have a wow factor.
I had most of the ingredients I needed already, but I knew we had almost no storage containers left. Fortunately, I had time to scoot to Walmart to pick up more chocolate to coat the truffles while the kids did tae kwon do and saw the perfect holiday themed Rubbermaid TakeAlongs in limited edition colors of Red, Green, and Holiday Prints. Find them in stores only until December 24. I scooped up some rectangles in a six pack for the brown sugar cookie dough truffles (and the peppermint bark bonus!) and deep rectangles for the cookie swap I host this weekend.
They worked perfectly last year to hold cookies for my friends. The Quik Clik Seal™ keeps food secure and helps prevent spills. No one wants to lose Christmas cookies! Fortunately, the large tab means it’s easy to open with one hand to sneak a cookie even with the tight seal from the soft lid. I love these for my cookie swap, and I can’t wait for this year. After all, I have to top those s’mores cookies, right?
Once I got home, I whipped up the dough for the brown sugar cookie dough truffles using some of my favorite tricks to make it go faster. How can you get your own made quickly?
- Add boiling water to a glass jar and let it sit a few minutes. Pour out the water, then place it upsidedown over your stick of butter to soften it without melting the butter.
- Use a cookie dough scoop to quickly get even size balls for the brown sugar cookie dough truffles
- Place your bag of dough balls in the freezer to make rolling faster and easier while you melt your chocolate
- Melt your chocolate in a cast iron saucepan that will retain the heat once melted so you don’t have to keep heating it up
- Melt more chocolate than needed so you can quickly and easily coat each truffle without having to scrape the sides as you get near the end
I love making truffles in winter since they harden so quickly. By the time I’ve dipped my fourth truffle, the first one is completely hardened. This means I can crank them out in well under an hour, start to finish. No one has time to waste over the holidays, right?
As soon as I finish them, they’re pretty much ready to pop in a little wrapper to fancy them up even more. Then they hop into my Rubbermaid TakeAlongs, and they’re ready for gifting. My son cannot wait to share these brown sugar cookie dough truffles with his Spanish teacher!
How to Make Brown Sugar Cookie Dough Truffles
Add softened butter and brown sugar to a bowl, and beat until fluffy. Add salt, vanilla, and baking powder, and mix again. Yes, baking powder even though you aren’t baking these. I feel like they’re missing flavor without it, but you can leave it out. Add milk and mix until combined, then add flour and stir until incorporated.
Use a cookie dough scoop to create 24 somewhat equal size balls. They don’t have to be perfectly shaped; you’ll roll them later. Place in a zip top bag and pop in the freezer.
In a heavy saucepan, add chopped dark chocolate and turn heat medium low. Stirring periodically, melt chocolate. When all is melted but a few lumps, remove from heat and stir. You don’t want to heat the chocolate too much and lose its tempering.
While chocolate is melting, pull out a silpat or parchment paper and place on your work surface. Gently roll brown sugar cookie dough truffles into smooth balls. The freezer helps them roll nicely and not stick to your hands. If they’re still too warm, freeze another ten minutes.
Drop cookie dough balls into chocolate one by one.
Quickly scoop chocolate over the ball with a spatula, being careful to not change its shape. Using a large fork pick it up, cradling it from the bottom. Shake off excess chocolate.
Place on your silpat or parchment paper and gently wiggle the fork at an angle so the brown sugar cookie dough truffle slides off the fork without losing any chocolate coating.
Repeat for each truffle. If you work quickly, you can do all truffles without having to reheat your chocolate. If your chocolate isn’t as easy to work with, gently heat to get it smooth and silky again.
What To Do With Leftover Chocolate?
Once all truffles are dipped, get a regular fork and dip in the chocolate. Shake it over your truffles to give them a striped top. This makes them look even fancier and helps hide any imperfections. Total win. That requires just a bit of your extra chocolate.
I melt extra chocolate to make dipping the brown sugar cookie dough truffles easier. I also have an ulterior motive. The extra chocolate makes perfect chocolate bark with minimal effort. I just created two desserts for the effort of one.
In winter, I love to make peppermint chocolate bark. I grab an extra silpat (or parchment paper sheet) and make magic. First step – grab a candy cane from your Christmas tree. I promise, the kids will never know. Use the bottom of a jar to gently crush it into pieces. I got a little overenthusiastic, but it’s been that kind of week. Small pieces still taste great. Empty the candy cane into a bowl and set aside.
Add peppermint extract to your still warm chocolate. Remember, you want it to say peppermint, not scream it. I used a quarter teaspoon, but start with less. Stir it in, then taste to check for flavor. Pour chocolate onto the silpat or parchment paper and smooth into a smooth sheet with a spatula.
Immediately sprinkle peppermint pieces over the chocolate and gently press into place before the chocolate hardens. Let harden then break into pieces.
Once the chocolate hardens, place brown sugar cookie dough truffles and peppermint bark in separate Rubbermaid TakeAlongs. Store brown sugar cookie dough truffles in the fridge for up to a week or gift your friends. These will also freeze but freeze better before you add chocolate. Fortunately Rubbermaid TakeAlongs are freezer safe, as well as microwavable and safe for the top rack in your dishwasher. Keep peppermint bark on your counter in your Rubbermaid TakeAlongs for up to two weeks.
Check out more inspiration here!
Have you ever had brown sugar cookie dough truffles? What’s your favorite holiday treat?
These little treats are perfect for the holiday season. The brown sugar cookie dough truffles make wonderful gifts as well as a gorgeous dessert for the any entertainment.
- 8 T butter, softened
- 1 1/4 c brown sugar
- 1/2 t salt
- 1/2 t baking powder (optional)
- 2 t vanilla
- 1/4 c milk
- 2 c flour
- 8 oz dark chocolate, chopped
- Cream butter and sugar until fluffy. Add salt, baking powder, and vanilla and mix thoroughly. Add milk and mix to incorporate. Add flour and stir to combine.
- Use cookie scoop to make 24 balls and place in zip top bag. Place bag in freezer while you prep chocolate.
- In a heavy saucepan, add chopped dark chocolate and turn stove to medium low. Stir periodically until chocolate is almost fully melted. Remove from heat and stir to melt the last small bits.
- While chocolate is melting, roll dough into smooth balls and place on silpat or parchment paper. If dough sticks to your hands, return to freezer for another 5-10 minutes.
- Once balls are rolled, drop one by one into the melted chocolate to coat, shaking off excess. Place on silpat to harden.
- Store in a tightly sealed container in the fridge for up to a week.
The melted chocolate will have "extra" left over. Use the melted chocolate to make chocolate bark by pouring onto a silpat and smoothing, then immediately adding toppings. Let harden, then break into pieces for an added bonus.