Malted Milk Ball Cookie Dough Truffles
These malted milk ball cookie dough truffles are a colorful and delicious treat for any time of the year.
These cookie dough truffles are made with crushed malted milk balls and smothered in dark chocolate.
They’re a simple no-bake treat.
And no worries about eating cooking dough, because this recipe doesn’t have eggs in it.
These decadent truffles are so easy to make that you won’t believe it.
Crushed malted milk balls are mixed in with the cookie dough ingredients (no eggs), then the dough is rolled into balls, dipped in dark chocolate and topped with candy sprinkles.
That’s it.
These truffles can also be decorated for a holiday or special occasion.
Just add the colored candy sprinkles of your choice, and you have a festive 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.
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
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
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Malted Milk Ball Cookie Dough Truffles
Ingredients
For the Cookie Dough Balls:
- 1/2 cup butter (salted) softened
- 1-1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup brown sugar
- 5 dashes salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- 1 box (5 ounces) 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).
Recipes with Chocolate
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“.
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