Key Lime Cookie Dough Truffles Recipes

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COOKIE DOUGH TRUFFLES

The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. -Lanita Dedon, Slaughter, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5-1/2 dozen.

Number Of Ingredients 8



Cookie Dough Truffles image

Steps:

  • 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 waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped

KEY LIME PIE TRUFFLES

These key lime truffles have all the classic flavors of key lime pie wrapped into one bite-size candy. The luscious ganache filling gets bright citrus flavor from lime zest, and the truffles are rolled in graham-cracker crumbs for authentic crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 22 to 24 truffles

Number Of Ingredients 7



Key Lime Pie Truffles image

Steps:

  • Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
  • Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
  • Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
  • Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
  • Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.

1/4 cup heavy cream
1/4 cup sweetened condensed milk
Zest of 3 limes
2 cups (about 11 ounces) white chocolate chips
Juice of 2 limes (about 2 tablespoons)
1 tablespoon unsalted butter, at room temperature
5 whole graham crackers, crushed (about 1 cup)

KEY LIME TRUFFLES

No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Make a double (or triple!) batch and keep them in the freezer to prolong their life - not that they'll hang around long!

Provided by YummySmellsca

Categories     Candy

Time 1h10m

Yield 20 truffles, 20 serving(s)

Number Of Ingredients 8



Key Lime Truffles image

Steps:

  • In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined.
  • Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable "batter-dough".
  • Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point).
  • Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.

Nutrition Facts : Calories 44.2, Fat 2.5, SaturatedFat 1.4, Cholesterol 6.2, Sodium 30, Carbohydrate 5.3, Fiber 0.2, Sugar 3.2, Protein 0.5

2 tablespoons cream cheese, softened (regular or low fat)
3 tablespoons salted butter, softened (add a pinch of salt if using unsalted)
1/4 cup sugar
1 lime, zest of
1/2 lime, juice of
1/4 cup whole wheat flour
1/2 cup graham cracker crumbs
dark chocolate or white chocolate, melted, for coating

KEY LIME COOKIES I

Lime flavored rolled cookies.

Provided by Pam

Categories     Desserts     Cookies

Time 50m

Yield 36

Number Of Ingredients 10



Key Lime Cookies I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.4 g, Cholesterol 17.6 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 66.3 mg, Sugar 7.2 g

½ cup butter
1 cup white sugar
1 egg
1 egg yolk
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup fresh lime juice
1 ½ teaspoons grated lime zest
½ cup confectioners' sugar for decoration

COOKIE DOUGH TRUFFLES

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 5 dozen truffles

Number Of Ingredients 8



Cookie Dough Truffles image

Steps:

  • In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
  • Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

COOKIE DOUGH TRUFFLES

Make Christmas extra special with these cookie dough truffles. They're the perfect gift for family and friends, or serve with coffee after a festive feast

Provided by Esther Clark

Time 35m

Yield Makes 30

Number Of Ingredients 6



Cookie dough truffles image

Steps:

  • Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
  • Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.

Nutrition Facts : Calories 112 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.09 milligram of sodium

100g unsalted butter
180g light brown soft sugar
1tsp vanilla extract
120g plain flour
200g dark or milk chocolate, 50g finely chopped, the rest broken up
60g white chocolate, broken up

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