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Cookie Dough and Hazelnut Truffles


Cookie Dough and Hazelnut Truffles

Coat these no-bake, no-cook cookie dough truffles in rich chocolate-hazelnut spread. These desserts are easy, but messy to make — the kids will love to help! Recipe courtesy of Ben Roche, a top pastry chef in the U.S.


It will be messy, but roll all of the cookie dough balls in the hazelnut spread and place into chopped nuts first, then wash your hands and coat balls with chopped nuts.


For the sugared hazelnuts:

  • ½ Cup raw, blanched hazelnuts
  • 1 Tablespoon maple syrup
  • 1 Teaspoon granulated sugar

For the truffles:

  • Vegan or egg-free cookie dough, such as Just Cookie Dough (roughly 1 1/2 teaspoons for 1 truffle)
  • Chocolate-hazelnut spread, such as Nutella (about 1 teaspoon for 1 truffle)


For the sugared hazelnuts:

Preheat the oven to 300 degrees F.

Chop the hazelnuts roughly into quarters. In a mixing bowl, combine the hazelnuts and maple syrup, and stir together to coat the nuts. Sprinkle the sugar over the nuts. Mix together to evenly distribute the ingredients.

Spread the nuts out on a silicon baking mat or parchment paper and bake until lightly toasted, about 10 minutes.

Allow the nuts to cool completely at room temperature.

Chop very finely with a knife and reserve until needed in a large plastic container.

For the truffles:

Scoop the cookie dough into rounded teaspoons, and shape into balls by rolling between the palms of your hands. Then place in the freezer for 30 minutes.

Place about a teaspoon of the hazelnut spread in the palm of your hand, then place a frozen cookie dough ball on top. Roll around in your hands, coating the cookie dough with the spread as you go. When fully coated, place the balls into container of chopped hazelnuts

Roll the cookie dough balls around in the chopped nuts, trying to press the nuts to cover the outside of the balls.

Place onto a plate or tray and freeze.

“Defrost” the truffles in the refrigerator for at least 30 minutes before eating.