Would it be a new month without a NEW truffle recipe? I don’t think so! From my previous posts, you can tell I’m quite obsessed with no bake truffles. They’re so easy, delicious, and totally unique! Since it’s December and prime cookie exchange month, I decided to make a truffle with my FAVORITE cookie of all time, the Snickerdoodle! So simple, yet so delicious! I adapted this recipe from Back For Seconds.
Snickerdoodle Cookie Dough Truffles
- 1/2 cup softened butter
- 1 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/3 cup all purpose flour
- 4 tablespoons milk
- 16 ounces almond bark, melted
- Cinnamon sugar (2 teaspoons sugar, 1 teaspoon cinnamon)
Begin by creaming your butter and brown sugar together. Add the cinnamon, salt, flour, and milk and combine gently.
This is a great edible cookie dough base! Try not to eat it all with a spoon. 😉 Chill your dough for about 15 minutes and then scoop into balls. I use my trusty cookie scoop, but you can use a tablespoon.
Chill again for at least 30 minutes.
Melt your almond bark and in a separate dish, mix your cinnamon sugar. You can use melted white chocolate as a coating, but I really enjoy the almond bark. It hardens nicely and doesn’t melt in your fingers while you’re eating the truffles. It also has a nice snap when you bite into it!
Dip each truffle into the almond bark and coat it completely. I use two forks to finagle it out and set it back on the cookie sheet. Immediately sprinkle a pinch of cinnamon sugar on top. Repeat for the rest of the truffles!
They should go back into the fridge for at least another 30 minutes to harden completely. Try not to eat them all at once!! I *may* have had a few with my coffee this morning for breakfast. They are just the BEST!
No bake truffles are really inexpensive and would make a great homemade gift for those special someones in your life! For more recipes (including lots of truffle ideas!) head on over to mymilitarysavings.com and sign up for your FREE membership!