Malted Milk Ball Cookie Dough Truffles
A wonderful sweet treat finger food that can be decorated with candy sprinkles for any type of occasion or holiday.
Cookie dough truffles made with crushed malted milk balls and smothered in dark chocolate are a super simple no-bake treat.
This quick and easy cookie dough recipe doesn’t include eggs so that it can be eaten as is. How great is that?
And as an extra bonus, these gems are packed with small morsels of malted milk balls.
To top it off, they’re completely covered in smooth and creamy dark chocolate.
These decadent truffles are so easy to make that you won’t believe it.
And the good news is that no baking is required which is a real treat when it’s hot outside (and inside too).
These truffles can be done up in holiday form too.
Just add holiday colored candy sprinkles and you have a quick and easy dessert that can be made ahead of time.
To really turn these into a fancy schmancy treat, after the chocolate sets, put the truffles in mini muffin papers and set them in a pretty candy-type gift box.
I’m sure the person on the receiving end of these yummies will be more than happy to gobble them up.
More recipes with chocolate you may like “Chocolate on Chocolate Dessert in a Glass“, “Chocolate Cupcakes with Tootsie Roll Goblins” and “Bunny Bottom Dirt Cup Desserts“.
Let’s check out the ingredients.
Butter, flour, sugar, brown sugar, salt, baking powder, milk, vanilla extract, Whopper malted milk balls, dark chocolate melting wafers, and your favorite candy sprinkles
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the Cookie Dough Balls:
To a large mixing bowl, add butter…
…flour,
sugar,
brown sugar,
salt,
baking powder (adds a little bitterness to the mix),
vanilla…
…and…
…milk.
Mix together set aside.
In a small food processor,
Add the malted milk ball candy.
Use the chop setting to process the candy.
Pour the candy in the large bowl and stir into the cookie dough.
Using your hands, knead the dough just a bit to form a large round, and set it on a plate.
Roll the dough into small balls (just a little smaller than a whole walnut). Set aside.
For the Chocolate Coating:
In a small microwavable bowl, add the melting chocolate.
Warm in the microwave for about 45 seconds and then stir.
Warm for another 30 seconds (or more if needed) and stir until the chocolate is smooth.
Line a cookie pan or large flat platter with wax paper (after dipping the cookie dough balls in chocolate they’ll need to chill in the fridge; using several medium-size flat plates instead of a large pan/platter may be easier to fit in your fridge).
Dip a cookie dough ball in the melted chocolate…
…so that all sides are covered in chocolate.
Using a small spoon, lift the cookie dough ball from the chocolate and let the excess chocolate drip back into the bowl.
Transfer the truffle on to the wax paper…
…and top with candy sprinkles.
Repeat for the rest of the cookie dough balls.
Let chill in the refrigerator until the chocolate sets (about 30 minutes).
Serve chilled or at room temperature.
Store leftover truffles in the refrigerator…
…then enjoy…
…one bite at a time.
Thank you so much for stopping by CCC!
More Dessert Recipes You May Like:
Toasted Marshmallow Mini Malted Milkshakes
Don’t miss a CCC recipe. Subscribe to Coupon Clipping Cook and get an email each time we have a new post. Here’s the link to subscribe to CCC.
Ingredients
For the Cookie Dough Balls:
- 1/2 cup butter softened
- 1-1/2 cups flour
- ¼ cup sugar
- ½ cup brown sugar
- 5 dashes salt
- ¼ teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 box (5 ounces) of Whoppers malted milk balls
For the Chocolate Coating:
- 2 cups dark chocolate melting wafers
- candy sprinkles
Instructions
For the Cookie Dough Balls:
- To a large mixing bowl, add butter, flour, sugar, brown sugar, salt, baking powder, vanilla, and milk. Mix together and set aside.
- In a small food processor, add the malted milk ball candy. Use the chop setting to process the candy.
- Pour the malted milk ball candy in the large bowl and stir into the cookie dough.
- Using your hands, knead the dough just a bit to form a large round and set it on a plate. Roll the dough into small balls (just a little smaller than a whole walnut). Set aside.
For the Chocolate Coating:
- Line a cookie pan or large flat platter with wax paper (after dipping the cookie dough balls in chocolate they'll need to chill in the fridge; using several medium-size flat plates instead of a large pan/platter may be easier to fit in your fridge)
- In a small microwavable bowl, add the melting chocolate. Warm in the microwave for about 45 seconds and then stir. Warm for another 30 seconds (or more if needed) and stir until the chocolate is smooth.
- Dip a cookie dough ball in the melted chocolate so that all sides are covered in chocolate. Using a small spoon, lift the cookie dough ball from the chocolate and let the excess chocolate drip back into the bowl.
- Transfer the truffle on to the wax paper and top with candy sprinkles. Repeat for the rest of the cookie dough balls. Coating the dough balls one at a time works best so that the candy sprinkles can be added immediately after applying the chocolate so that the candy will stick.
- Let chill in the refrigerator until the chocolate sets (about 30 minutes). Serve chilled or at room temperature. Store leftover truffles in the refrigerator.
Notes
TIPS:
- After dipping the cookie dough balls in chocolate they'll need to chill in the fridge; using several medium-size flat plates instead of a large pan/platter may be easier to fit in your fridge.
- Coating the dough balls with chocolate one by one, and adding the candy sprinkles right afterwards works best because the candy can adhere to the chocolate while it's still soft. The candy sprinkles won't stick to the chocolate once it starts to harden (which happens fairly quickly).
