Red Velvet White Chocolate Chip Cookie Dough Truffles
For this recipe, once again I’m participating with Land O’Lakes on their Kitchen Conversations panel along with Ree, Brenda, Maria and Sommer! It’s our fourth and final Kitchen Conversation for this year. I have enjoyed working on this so much, it’s been so fun. I made Lemongrass Beef Banh Mi with Fried Egg on Top, Beef Short Rib & Mushroom Mac & Cheese, Lemon & Thyme Chicken and now these wonderful Red Velvet White Chocolate Chip Cookie Dough Truffles.
I’m so excited to share these with you. They are a take on my best friend, Lindsay’s famous chocolate chip cookie dough truffles which led to a wonderful cookbook. all. based. on cookie dough! Anyway, I wanted to add a holiday spin to these and since it’s no secret that I’m obsessed with red velvet…I thought why not make a chocolate cookie dough truffle that’s red…it’s perfect for the season and your guests won’t be able to say no to these truffles!
First cream the Land O Lakes® butter and sugars together using an electric hand mixer. Then mix in the milk and vanilla extract. This recipe is eggless and absolutely wonderful.
Next, add the flour, cocoa powder and salt. This is when I switch to a rubber spatula.
Mix in the red food coloring. Pretty, isn’t it?
And then my favorite part, the white chocolate chips.
I used a small cookie scoop, this one to scoop uniform cookie balls and then roll them in my hands to form a ball. Freeze the cookie dough balls while you’re prepping your chocolate.
It’s super easy to make these cookie dough balls into truffles. I put one cookie dough ball on a long tined fork. (This can get a little messy but all worth it.)
Using a spoon, pour chocolate on top. Glob it on, it’s okay.
Tap the fork against the top of the bowl and then scrape any excess chocolate onto the bowl…see the top left of the bowl?
Then, transfer to a parchment paper-lined baking sheet. Use another fork or butter knife to move the truffle off of your fork.
Now, add sprinkles or decorations before dipping the next cookie dough ball. The chocolate sets pretty quickly so don’t wait too long before adding the sprinkles.
And there you go, I really can’t say much except these little cookie dough truffles are just so perfect. They are rich and chocolatey, plus they add a little extra color to your dessert trays. I will be making these for our annual holiday bunko party this year. I think my friends will enjoy these!
I hope you’ll try them because they are sooo easy to make – and even easier to eat! I thought my cookie dough balls were so misshapen but they don’t look so bad, do they? You can make these. I’m cheering you on!
Red Velvet White Chocolate Chip Cookie Dough Truffles Recipe
Yield: 20 to 24 truffles
Prep Time: 1 hour
Total Time: 2 hours
1/2 cup (1 stick) 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
12 ounces light cocoa candy coating
12 ounces white candy coating (or whatever color you want to do)
1 teaspoon vegetable oil
Sprinkles for decorating
Line a small baking sheet (that will fit in your freezer) with parchment paper.
In a medium-sized mixing bowl, add butter and sugars. Cream together using an electric hand mixer. Add milk and vanilla extract and mix thoroughly. Add flour, cocoa powder and salt and mix to combine with a rubber spatula. Add 1 teaspoon of red food coloring and mix until the color is incorporated. Add another 1/2 teaspoon if needed and mix to incorporate. Stir in white chocolate chips and stir to combine.
Using a small cookie scoop (2 teaspoons), scoop rounded balls and place into your hands to form rounded balls, about 1 inch in diameter. Place them on the baking sheet you prepped earlier. Freeze for at least 15 minutes. If you freeze them overnight, place the baking sheet on the counter for at least 15 to minutes (so they don't crack).
Prepare another baking sheet with parchment paper, this time a large one. Place cocoa candy coating into a glass microwave safe bowl and heat on 50% power in 30 second increments until melted. Stir with a spoon in between heating. Add 1/2 teaspoon vegetable oil 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. Tap the fork against the top of the bowl. Transfer to the baking sheet by using another fork or butter knife. Add sprinkles or decorations. Repeat with white candy coating if you're doing a mix of colors.
Refrigerate the truffles and they keep up to a week. Put them into mini cupcake liners and put them into a box for a gift or put them on a platter at your holiday party and watch them go! These truffles also freeze well too! Freeze them after dipping them in the chocolate candy coating in a plastic zippered bag. Be sure to let them sit on the counter for at least 15 to 20 minutes before serving.
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Join Ree The Pioneer Woman, Julie from The Little Kitchen (that’s me), Brenda from A Farmgirl’s Dabbles, Sommer from A Spicy Perspective, Maria from Two Peas & Their Pod and Becky from the Land O’Lakes Test Kitchen for a Live Twitter Party Wednesday, December 4th from 8-9 pm ET. We’ll be talking about our favorite holiday recipes and tips for making it through the busy holiday season.
You’re Invited: #CookieChatter Twitter Party
To join in on the fun, use the hashtag #CookieChatter. Participants also have a chance to win two $100 Visa giftcards, and the Ultimate Holiday Baking prize (it’s awesome!!!).
How It Works
- Log into Twitter on Wednesday, December 4 from 8 to 9 p.m. EST.
- Follow @LandOLakesKtchn and @ThePioneerWoman.
- Search for the hashtag #CookieChatter.
- Join in the conversation! Include #CookieChatter in your tweets so other people can see them, too.
- Keep an eye out for tweets from me @TheLittleKitchn and other bloggers: @TwoPeasandPod, @FarmgirlsDabble and @SpicyPerspectiv.
One more thing!! Hop on over to enter to win a year’s supply of Land O Lakes® Butter!!
Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes. There are affiliated links in this post.
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