Eggless Brownie Cookie Dough Truffles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Ingredients
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch of salt
  • 2 cups Miniature Chocolate Chips
  • 1 box Duncan Hines Chewy Fudge Brownie Mix
  • 1 package full size dark or semi-sweet chocolate chips - your taste preference here
  • 2 tbsp. coconut oil - you can use vegetable shortening but coconut oil is healthier
Instructions
  1. Cook brownies per package instructions. Once brownies are cool, cut into 1 inch squares
  2. Ensure you have enough room in the freezer to store a baking sheet for several hours.
  3. Mix the butter, white and brown sugar together until creamy
  4. Add the milk and vanilla; beat until combined
  5. Add flour and salt until a soft dough forms
  6. Stir in 1 cup of mini chocolate chips
  7. Drop tbsp. size balls onto a foil lined baking sheet - smaller is better/easier to work with here
  8. Place the baking sheet in the freezer for 1-2 hours - the firmer they are, the better
  9. Take dough out of freezer
  10. Take a brownie square and flatten it into the palm of your hand. Wrap and mold the brownie around the cookie dough ball and place on the baking sheet. If they start to fall apart, it's okay, just mold them back together. This is where the dough balls staying in the freezer longer helps.
  11. Once all the dough balls are wrapped in brownie, place the baking sheet back into the freezer for an hour.
  12. Prepare a baking sheet with wax paper
  13. Place full size chocolate chips in a microwave safe bowl
  14. Add coconut oil or vegetable shortening
  15. On medium heat, begin melting chocolate chips for 40 seconds at a time - stirring in between until you get a less solid consistency. Add more coconut oil if necessary to thin out. I also had success heating the choc chip up in the stove top but it wasn't consistent each time. You can also use a double boiler if you have that.
  16. Use a fork or skewer to dip the balls into the melted chocolate and place on the wax paper lined baking sheet
  17. Sprinkle the tops of the balls with mini chocolate chips and let solidify. Once solid, store in an airtight container in the fridge or freezer. These tasted fresh for about a week when stored in the fridge, much longer in the freezer (couldn't tell you exactly how long because they only lasted about two weeks with daily snacking on my double batch).
Nutrition Information
Serving size: 1 ball Calories: 386 Fat: 22.9g Saturated fat: 13.9g Trans fat: 0g Carbohydrates: 69g Sugar: 47.8g Sodium: 149mg Protein: 3.9g Cholesterol: 18mg
Recipe by Mostly Sane Mom at https://www.mostlysanemom.com/eggless-brownie-cookie-dough-truffles/