Funfetti Cookie Dough Truffles

 

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What is it about cake batter that makes people go crazy? For me, it is the memories of licking the spoon while helping my mother bake when I was growing up; and then being old enough not to have to wait to lick the spoon. How about when the batter is so good, that you are literally licking the bowl as much as you can without getting cake batter in your hair? No? That didn’t happen to you? Oh well.

I love that you can mimic the taste of cake batter within different desserts like frosting, whipped cream  and even Oreos! Well today, I made a cookie dough that tastes like cake batter. These Cake Batter Cookie Dough Truffles are a safe-to-eat cookie dough with dry cake mix incorporated into the batter, plenty of sprinkles and a smattering of mini chocolate chips. It is super easy to whip together and a fun snack to share with your friends.

Here are a few helpful hints. I used CandiQuik melting chocolate. I love Candiquik because it is so easy to melt and is the perfect consistency for dipping chocolate. No need to add Crisco or anything to thin it out. I usually do not refrigerate my dough before dipping, because I feel that is dries out the cookie dough and I do not so much care for that. I used a couple of toothpicks to dip my dough, but because it is soft, you have to move quickly. When you remove the toothpick, you are left with a small hole in the top of the truffle. I also used a toothpick to dab a little extra chocolate over the top to cover the hole. And, since you are covering these with sprinkles, it helps to hide your mistakes!

Cake Batter Cookie Dough Truffles
Yields 24 cookie dough balls

  • 1 C Unsalted butter (2 sticks)
  • ¾ C Light brown sugar
  • 1 C Granulated sugar
  • 1 ½ C All-purpose flour
  • 1 C Yellow cake mix (dry)
  • ½ tsp Salt
  • 1 tbsp Pure vanilla extract
  • 3 tbsp Milk
  • ½ C Mini chocolate chips
  • ¼ C Sprinkles
  • 2-3 C Melted white chocolate
  • Additional sprinkles for topping

 

Allow butter to come to room temperature.

Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.

Add flour, cake mix and salt and mix just until combined. Mixture will be crumbly.

Add vanilla extract and milk. Mix until dough is soft. Add chocolate chips and sprinkles last.

Roll dough into balls, about 1 1/2 tablespoons for each.

Break up white chocolate into pieces and melt in the microwave in 30 second increments until melted; stir after each 30 seconds.

Use a toothpick to hold your cookie dough while dipping it in the melted white chocolate. It may be helpful to roll the dough on a spoon that is covered in chocolate. Tap the cookie dough on the side of the bowl to remove excess chocolate.

Place chocolate covered cookie dough on a sheet of wax paper until the chocolate hardens.

 

What is great about these cake batter cookie dough truffles is that you can still enjoy the flavor of cake batter without having to turn on the oven! Cookie dough reminds me of teenage sleepovers, only, we didn’t really know about eggless cookie dough back then!

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Beyond FrostingJulianne is the face of the Beyond Frosting blog. Her first passion is snowboarding and her second passion is baking. Food evokes emotion and she loves making people happy with food. Baking is her avenue for creativity. Julianne’s favorite desserts are cupcakes and cheesecakes.

Blog: Beyond Frosting
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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

Comments

  1. Thanks for sharing these, Julianne! Although I have a feeling I’m going to cut this batch in half because I’d probably eat ALL of them.

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