Peppermint Cookie Dough Truffles Cindy's Recipes and Writings

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Peppermint Cookie Dough Truffles offer delicate peppermint flavor with mini chocolate chips truffle in a candy shell. No eggs and no bake recipe.

Welcome to Day 1 of #ChristmasCookieWeek recipe event and giveaway!

Thank you Ellen from Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting our Festive Foodies Christmas Cookies event December 3rd thru December 7th!
Follow the hashtag, #ChristmasCookies for more delicious recipes from the Christmas Cookies Week bloggers!

If you know me, you know I have a weakness for cookies! Store bought are okay, but homemade rocks the house. Here’s two of my favorites.
Snow Kisses

Candy Cane Tassies

So when I had the opportunity to join in #ChristmasCookies event, I was all in.

These cookie dough truffles are actually made by “cooking” the flour.

Why cook the flour?

Normal baking kills many food borne pathogens. Baking the flour to a light brown color and thoroughly heated makes no-bake recipes with flour safer to eat.

You should still store your edible cookie dough in the refrigerator for best results. The white chocolate and cool peppermint flavor should never go to waste!

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These “Frozen” sprinkles from Sprinkle Pop are adorable!

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Peppermint Cookie Dough Truffles

Yum

Peppermint Cookie Dough Truffles

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 36

Serving Size: 1 each

Peppermint Cookie Dough Truffles

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract (I used Adams Vanilla flavor)
1/2 teaspoon peppermint extract (I used Adams Pure Peppermint)
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1 11-ounce bag white chocolate chips
1 tablespoon vegetable shortening
1 jar Sprinkle Pop sprinkles (I used Frozen sprinkle mix)

Instructions

Preheat oven to 350 degrees. Spread flour onto a cookie sheet. Bake flour for approximately 10 minutes until lightly toasted, stirring occasionally. Cool.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
Shape into 1-in. balls; place on parchment paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave, melt chips and shortening; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets sprinkle with Sprinkle Pop sprinkles. Refrigerate until firm, about 15 minutes. If desired, remelt remaining coating and drizzle over candies. Store in the refrigerator.

Notes

Add 1 to 2 hours chill time to recipe.

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