- 18
- Average
- 90 mins
- 30 mins
- Average budget
Ingredients
- ChocoChip Cookie Dough
- 3/4 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Pinch salt
- 1 cup miniature chocolate chips
- OR
- Monster Cookie Dough
- 8 oz. cream cheese (softened)
- 1/2 cup butter (softened)
- 1/2 cup peanut butter (at least)
- 1-2 cup powdered sugar (even more if you really want it thick)
- 3 tablespoon brown sugar
- 3 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup oats (more or less depending on desired texture)
- 1 bag M&Ms
- 1 cup miniature chocolate chips
- 1 package fudge brownie mix (baked and cooled)
- 1 package Candy Melts
Preparation
Step 1
Beat together the butter and sugars until creamy. Add the milk and vanilla. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in 1 cup of the mini chips.
Step 2
On a foil-lined baking sheet, drop tablespoonful balls of dough. Freeze the cookie dough balls for about an hour to firm up.
Step 3
Cut the brownies into small squares, about 1 in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
Step 4
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Step 5
Prepare Chocolate Melts according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store them in the fridge or freezer, in an airtight container.