Cookie Dough and Hazelnut Truffles

Cookie Dough and Hazelnut Truffles
Contributor
Cookie Dough and Hazelnut Truffles
Ben Roche

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.

12
Servings
5
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

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)

Directions

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.

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
1g
1%
Calcium, Ca
5mg
1%
Sodium, Na
2mg
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.