Candy Cane Cookie Dough Truffles
These easy, no bake Candy Cane Cookie Dough Truffles are a simple, yet impressive treat to put on your holiday cookie trays…or to stash in your freezer for when you need a chocolate fix.
Is anyone else in shock that Christmas is exactly one week away? I still have presents to buy, cookies to bake, cards to make, and of course I want to enjoy every crazy minute of the holidays. You would think that since I bake so many things all the time, that I would be ready with trays of treats. Not the case! You see peppermint treats started being made here in my house in October. Yes, I know that’s when everyone else started baking pumpkin. But the life of a food blogger is much like a magazine. You see they start prepping those magazines in July, just so they are ready for December.
An easy no bake cookie dough truffle made with peppermint extract and candy cane pieces for the holidays.
INGREDIENTS:
INSTRUCTIONS:
Is anyone else in shock that Christmas is exactly one week away? I still have presents to buy, cookies to bake, cards to make, and of course I want to enjoy every crazy minute of the holidays. You would think that since I bake so many things all the time, that I would be ready with trays of treats. Not the case! You see peppermint treats started being made here in my house in October. Yes, I know that’s when everyone else started baking pumpkin. But the life of a food blogger is much like a magazine. You see they start prepping those magazines in July, just so they are ready for December.
An easy no bake cookie dough truffle made with peppermint extract and candy cane pieces for the holidays.
INGREDIENTS:
- 8 Tablespoons butter, softened
- 2 1/2 cups flour
- 1/2 cup mini chocolate chips
- 1 cup crushed candy cane pieces
- 3/4 cup brown sugar
- 1 - 14 ounce can sweetened condensed milk
- 1 teaspoon peppermint extract
- pink gel food coloring (optional)
- 2 - 10 ounce packages chocolate melts
INSTRUCTIONS:
- Cream together the butter and sugar in a large mixing bowl. Beat in the sweetened condensed milk and peppermint extract.
- Slowly add the flour until combined. Add a little bit of gel food color with a toothpick and stir until you get the desired color.
- Stir in the chocolate chips and candy cane pieces by hand. Roll the dough into 72 even balls.
- Place on a baking sheet covered with parchment paper. Freeze for at least 30 minutes.
- Melt the chocolate according to the package directions. Stir until melted and creamy. Use a toothpick to dip the truffles. Place on the parchment paper. Twist out the toothpick. Let set. Repeat with all the truffles.
- Spoon the leftover chocolate into a plastic baggie. Cut a small tip of one corner. Drizzle over the truffles to hide the toothpick mark.
- Let set completely. Store in a sealed container on the counter or the refrigerator. These can also be frozen for later.