M&M Cookie Dough Truffles pack the classic cookie dough taste we love with bits of M&M’s mixed throughout, all coated in a crisp chocolate crust!
“One, if by land, and two, if by sea. The Easter Bunny’s coming! The Easter Bunny’s coming!” Famous words of Peter Rabbit on his midnight ride to warn parents to hide their baskets of eggs. Before long a revolution had taken place and the plundering Easter Bunny was defeated. However, we still commemorate that famous ride by hiding our prized treats, eggs, and gifts from that invading hare, thus the tradition of Easter as we know it was born! Or something like that.
Well, actually Easter is more than a month away and though they may be shaped like eggs, cookie dough truffles are great to enjoy any time of year! Plus, let’s be honest, who doesn’t like eating raw cookie dough? Make these M&M Cookie Dough Truffles as a fun treat, or a perfect party dessert.
What are Truffles?
When you think truffles, you may think “mushrooms”. Though truffles are certainly highly prized mushrooms, “chocolate truffles” certainly are not. These chocolate coated morsels are named after the mushrooms though, due to their similar appearance. They both look like lumps, which is where the Latin meaning for the word truffle was derived.
How to Make Edible Cookie Dough
The issue with raw cookie dough is the raw eggs mixed in the batter. My M&M’s Cookie Dough Truffles have the classic taste of raw cookie dough with none of the raw eggs! Eggs serve an important role in baked cookies, helping to improve moistness, texture, and add a rich flavor. However, since we aren’t actually baking cookies, we don’t need them in the batter to combat the oven’s heat!
How to Make Cookie Dough Truffles
Once we have figured out how to make raw cookie dough edible, you are ready to make them into a decadent truffle filling! I make cookie dough truffles with sweetened condensed milk. This sweet and sticky nectar add a lot of flavor and sweetness to the dough. It balances out the deeper flavor of brown sugar really well.
Though when making M&M Cookies you often use whole M&Ms, I recommend chopping them up for these Cookie Dough Truffles. The chopped bits are better suited for the size of these truffles, plus I think they provide better texture in each bite too!
After preparing your cookie dough you are simply making a melted chocolate mixture of chocolate chips and coconut oil (vegetable shortening also works). Once your melted chocolate mixture is ready you dip little rounds of cookie dough into the mixture with a toothpick and let them cool in the refrigerator for 15 minutes so the chocolate coating can harden. How easy is that?
There is no special equipment needed since you can melt the chocolate in a microwave. However, a double boiler (affiliate link) does work great if you have one.
M&M’s Cookie Dough Truffles pack the classic cookie dough taste we love with bits of M&M’s mixed throughout, all coated in a crisp chocolate crust!
- 1/2 cup Butter (softened)
- 3/4 cups Packed Brown Sugar
- 2 cups All purpose flour
- 2 teaspoons Vanilla extract
- 14 oz Sweetened condensed milk (Don't scrape the sides of the can)
- 1 cup M&M’s Milk Chocolate (chopped)
- 12 oz Chocolate chips
- 3 tbsp Coconut oil (can substitute vegetable shortening)
Using a stand mixer (or large bowl and hand mixer) beat the butter and brown sugar together till light and fluffy, then mix in vanilla extract.
Slowly incorporate flour into the mixture then add condensed milk, without scraping the sides of the can to ensure the proper final texture.
Finally, mix in the chopped bits of M&M’s, reserving some to sprinkle on top if desired.
Form dough into 1-2" balls (or egg shaped for Easter) and place on parchment line baking sheet, cover loosely with plastic wrap and let firm up in the refrigerator for at least two hours. (Can sit overnight if needed)
Place chocolate chips in microwave, or double boiler, and heat till melted. Stirring occasionally.
Add coconut oil and stir in till fully melted and incorporated.
While chocolate is still warm dip cold cookie dough into the chocolate to coat evenly and let the excess chocolate drain off. Using a fork or toothpicks works best.
Sprinkle additional chopped M&M’s on top if desired.
Refrigerate for 15 minutes, or until chocolate hardens.
I don't recommend scraping the sides of the can of condensed milk since the cookie dough's texture and firmness is perfect without doing so.
IF YOU LIKED THIS RECIPE you will love my Oreo Dip too!
This M&M Cookie Dough Truffles recipe was originally published on FoxValleyFoodie.com March 1, 2016.
If you enjoyed my M&M Cookie Dough Truffles recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.