Quick and easy mint chocolate chip cookie dough truffles made with a delicious edible cookie dough. The cookie dough is made edible by heating the flour in the microwave, and using no eggs. These sweet cookie dough truffles are perfect to make for a fun no-bake treat for St. Patrick’s Day. Or anytime you want to enjoy all of the classic flavors of a mint chocolate chip cookie.
The cookie dough is started by first heating the flour in the microwave for about 40 seconds. Set it aside, and mix the butter and sugar together until fluffy. Add the peppermint extract, along with the flour and mix until it is fully combined. Add in the green food coloring, and mix until it is fully green. Fold in the chocolate chips. Roll the cookie dough into balls, and refrigerate them while you melt the chocolate. Melt the chocolate chips in the microwave until they are fully melted and smooth. Use a fork to fully coat each cookie dough truffle into the melted chocolate. Set them onto plates and let sit until the chocolate has completely set.
Mint Chocolate Chip Cookie Dough Truffles
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour, heated in the microwave
- 1 teaspoon peppermint extract
- green food coloring
- 1/2 cup chocolate chips
- 12 oz. chocolate chips
Instructions
- Place the flour into a microwave-safe bowl, and heat in the microwave for about 40-seconds. In a large bowl, combine butter and sugar until fluffy. Add in the peppermint extract, and mix until smooth.
- Add in the flour, and mix until it is fully combined. Add in the green food coloring and mix until it is fully green. Fold in the chocolate chips.
- Roll the cookie dough into balls, and place them onto plates. Refrigerate for at least 20 minutes. Place the chocolate chips in a microwave-safe bowl, and heat in the microwave in 30-second intervals, stirring until it is fully melted and smooth.
- Fully coat each cookie dough truffle into the melted chocolate. Set back onto plates. Let sit until the chocolate has fully set.
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