Cookie Monster Cookie Dough Truffles

Be like the Cookie Monster with a mouthful of delicious chocolate chip cookie dough truffles!

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These may just be chocolate covered cookie dough balls, but it’s the execution that sets them apart. You see, not only are they decorated to look like the Cookie Monster, but he clearly has a mouth-full of cookies already! Oh I think I’m so cleaver sometimes. 

And yes I even purposely dipped these very messily to better resemble the Cookie Monster. 

And yes those are itty bitty homemade chocolate chip cookies strewn about as well. That or these truffles are massive!

I originally intended for those tiny cookie to be coming out of his mouth, but when I tested it out on one, it just didn’t look right (you can spy one at the bottom of the last photo in this post).

Turns out the visual of the cookie dough inside his mouth/the inside of the truffle exposed was plenty to seal the illusion of his chowing down on cookies. I know I wish I could have a mouthful of cookies/cookie dough. 

Of course, I also used my eggless, heat treated cookie dough for maximum health safety. To learn all about why you need to also use heat treated flour if not baking it before consumption, check out my #ScienceSundays post!

This is actually the last recipe I am sharing for #Choctoberfest, which also means in the last time I will remind you to enter our giveaway for a KitchenAid stand mixer! If you’ve already entered, be sure to check out the list of other chocolate loving recipes shared today, listed at the end of this post. 

One year ago: Homemade White Hot Chocolate

Three years ago: Chocolate Coconut Pecan 7-Layer Bars

Six years ago: Dark Chocolate Peanut Butter Cupcakes

Seven years ago: Horror Show Pistachio Zombie Cupcakes

Eight years ago: Review: Baking for Friends

Nine years ago: Homemade Potato Knishes by Overtime Cook

COOKIE MONSTER COOKIE DOUGH TRUFFLES

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Yield: 2 dozen Prep Time: 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1/2 cup packed brown sugar
• 2 Tbsp heavy cream or milk
• 1/2 tsp vanilla extract
• 1-1/4 cup all-purpose flour (heat treated*)
• 1/4 tsp salt
• 1/2 cup mini or chopped semisweet chocolate chips
• 2 Tbsp melted semisweet chocolate chips, for drizzling (optional)
• 6 oz. blue candy melts
• 4 dozen candy eyes

Directions

1. Line a baking sheet with wax paper or a silicone baking mat; set aside.
2. Using a hand mixer, in a large bowl cream together the butter and sugars on medium speed until light and fluffy.
3. Add milk and vanilla then mix in flour and salt on low speed until fully incorporated. Stir in chocolate chips.
4. Roll dough into small balls (approx 2 cm – I used a small cookie scoop) and place on prepared baking sheet. Insert toothpicks into the top of each, then chill for at least 30 minutes. Can be made ahead.
5. Melt chocolate in a metal bowl over a pan of lightly simmering water (double boiler). Stir occasionally until smooth; remove from heat.
6. Dip cookie dough into melted chocolate leaving a circle uncovered at the base of the toothpick. Return to wax paper with the toothpick sideways, and immediately press two eyes on one side of the non-dipped spot. Repeat with remaining cake balls.
7. Refrigerate for 30 minutes or until set. Remove toothpicks and serve immediately or store in fridge.

Notes

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

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