Cocoa Marshmallow Cookie Dough Truffles
There is only one reason why Cocoa Marshmallow Cookie Dough Truffles came into being…Samuel.
My delicious 8 year old is one of my biggest fans of Desserts Required. Samuel loves being a part of my YouTube videos and the pictures on the blog, as well as helping me bake and come up with ideas for future recipes.
Two of Samuel’s favorite ingredients are cocoa (as in hot cocoa) and marshmallows (as in Marshmallow Monstrosity Cups). Samuel is, also, constantly asking me if the dough or batter has raw eggs in it because he knows that I am not inclined to let him lick the spatula if it does.
I wanted to make something special for my baby boy this Valentine’s Day and thought that Cocoa Marshmallow Cookie Dough Truffles were the perfect way to show Samuel how much I love him. They are packed with cocoa, marshmallow fluff and are completely eggless.
Cocoa Marshmallow Cookie Dough Truffles are incredibly easy to put together, which is a definite bonus. But, we all know that it is the taste that determines whether or not a recipe makes it onto Desserts Required.
I am happy to report after taste testing more truffles than I care to admit that Cocoa Marshmallow Cookie Dough Truffles are wonderful. Best part of all is that you do not have to have an 8 year old in order to make these. I’m just thankful that I do!
|Cocoa Marshmallow Cookie Dough Truffles
- ¾ cup all purpose flour
- ½ cup cocoa powder
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 4 cups semisweet or bittersweet chocolate chips, divided
- 1 cup marshmallow fluff
- For the cocoa marshmallow cookie dough truffles:
- Line a baking sheet with aluminum foil and set aside.
- Sift the cocoa powder and whisk together with the flour. Set aside.
- Combine the butter, sugar and brown sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in vanilla and then the dry ingredients. Blend in 1 cup chocolate chips.
- Fold in the marshmallow fluff.
- Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough onto the prepared pan. Freeze for at least 30 minutes before dipping the scooped dough into chocolate.
- Once the dough scoops are frozen, roll them between the palms of your hands to shape into balls.
- Wrap a second baking sheet with aluminum foil and set aside.
- Melt the remaining 3 cups chocolate chips. Dip the frozen cookie dough scoops, one at a time and transfer them to the second baking sheet. Freeze until the chocolate is set. Store in the freezer until needed.
- Betsy’s Tidbit:
- The amount of chocolate needed for dipping the truffles will vary depending on how large you scoop your truffles and how thickly you coat the filling.