Bailey’s Cookie Dough Truffles
Fun little truffles just for adults. Cookie dough truffles make with Bailey’s Irish Cream and dipped in white chocolate. (These truffles can easily be converted to a non-alcoholic version.)
COOKIE DOUGH TRUFFLES
Super fun way to treat yourself on St. Patricks’s Day. If you’re trowing a party, you should definitely make these delights. These truffles are made with cookie dough, flavored with Bailey’s Irish Cream and coated with white chocolate. These are delicious truffles and easily made into a St. Paddy’s day treat with a sprinkle of candy shamrocks and gold coins.
Don’t be worried, if you don’t want to make these with booze, you can simply make a version of them for kids just by substituting Bailey’s with heavy cream.
Of course, you don’t have to just make these tasty little treats just for St. Patrick’s day. Just leave off the shamrock and gold coin candy and you got yourself a nice party dessert.
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Check out these great cookie dough recipes:
Chocolate Cookies Filled with Cookie Dough
Salted Caramel Brownie Truffles
Chocolate Chip Cookie Dough Ice Cream Sandwich from Mel’s Kitchen Cafe
Cookie Dough Cupcakes from Cupcake Diaries Blog
Chocolate Cookie Dough Ice Cream from Like Mother Like Daughter
Cookie Dough Brownies from Recipe Girl
Bailey's Cookie Dough Truffles
Equipment
- Double boiler
- Cookie scoop
Ingredients
- ½ cup salted butter room temperature
- ⅔ cup light brown sugar
- 2 Tbsp Bailey's Irish Cream*
- 1 cup all purpose flour + 2 Tbsp
- 1/2 tsp ground cinnamon
- 10-12 oz white chocolate melting chips
- Candy shamrocks and gold coins - optional to decorate
Instructions
- Beat butter and sugar together on medium-high speed for a couple of minutes, until light and fluffy. Add Bailey's Irish Cream, mix well. Lower speed to low and add flour and cinnamon. Mix until all combined. Scrape sides and bottom of the bowl and mix just a little bit more.
- Using a cookie scoop, scoop out cookie dough and shape them into even balls. Place them on a large cutting board covered with parchment paper. Refrigerate for 30 minutes.
- Melt white chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
- Using a fork, dip each cookie dough ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler. Lay it back on the parchment paper (you'll need a toothpick or something small to help you slice the truffle off the fork) and add candy shamrocks if desired. Repeat with all cookie dough balls.
- Store in the refrigerator, covered or in a container with a lid.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These are so cute. I want make them for Easter so I think I will try some food coloring in the whole chocolate so I can make them colorful
Thank you, Abby! Sounds like a fun idea. I hope you enjoy them!