Biscoff Bourbon Cookie Dough Truffles
I know it’s a little early to be thinking about Father’s Day, but I was playing around with a recipe and it came out so good that I wanted to share. Last year I made some Biscoff Bourbon Bacon Chocolate Chunk Cookies and they came out delicious. I wanted to try the Biscoff and bourbon combo again, so I made these Biscoff Bourbon Cookie Dough Truffles and covered them in dark chocolate with a little bit of sea salt on top. This was a good use of bourbon.
I used Jim Beam bourbon for these truffles, but feel free to use your favorite bourbon. The meringue powder is the egg replacement for the no bake cookie dough. You can find it where they sell Wilton products like Walmart or Michaels.
I am still using a mini scoop to make the balls, it’s faster and easier than rolling them. And makes the truffles bite sized.
I chose dark chocolate for the coating, but you can do semi-sweet chocolate if you prefer. Either one will go well with the sea salt. I had some extra coarse sea salt that I crushed with a rolling pin to make the pieces a bit smaller. It worked out good.
The Biscoff smooths out the bourbon. The dark chocolate and the sea salt compliment the cookie dough. I think dad’s out there would love these bourbon flavored Biscoff cookie dough truffles. There is definitely a punch of alcohol in them, but the sweetness of the other flavors balances it our perfectly. My husband and his buddy loved them. And even my lady friends loved them. Just keep them away from the kids.
Biscoff Bourbon Cookie Dough Truffles
by The Sweet Chick
Prep Time: 1.5h w/freezer time
Keywords: freeze refrigerate no bake dessert snack bourbon whiskey chocolate chips dark chocolate Father’s Day truffles American
Ingredients (28 truffles)
For the cookie dough
- 1/3 cup unsalted butter, room temperature
- 1 tablespoon brown sugar
- 1/8 cup granulated sugar
- 1/8 cup Biscoff cookie spread
- 1/4 teaspoon vanilla extract
- 1 teaspoon meringue powder
- 2 tablespoons bourbon whiskey
- 3/4 cups + 2 tablespoon all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
For the coating
- 1 cup Ghirardelli 60% Cocoa baking chips
Optional topping
- coarse sea salt
Instructions
For the cookie dough
In a stand mixer, cream together the butter and sugars. Then add the cookie spread and vanilla, mix on low until well blended.
Add the merinque powder and bourbon to the mixer bowl and mix well.
Next, add the flour, baking soda, and salt. Mix on low until dough starts to form.
Last, add the chocolate chips and mix until all incorporated.
With a mini scoop, measure out 28 mounds and place them on a wax paper lined air-tight container.
Place the container in the freezer for at least 1 hour to set. (I left mine overnight.)
For the coating
Place chocolate chips in a microwave safe container and melt for 30 seconds at a time, stirring in between, until all chocolate is melted and smooth.
Remove chilled dough from freezer and dip the mounds, one at a time, into the melted chocolate until all covered. (I use a fork.)
Once covered, remove and softly tap until excess chocolate falls off. Then place the truffles on wax paper until the coating hardens. (If you are in a hurry, just pop them in the fridge for a few minutes.)
Optional topping
If you are adding some sea salt, add it before the chocolate sets.
Notes
These truffles don’t require refrigeration, but I kept mine in the fridge anyway. Do keep them in an airtight container.
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Spiked Lemon Oreo Truffles
Sometimes adults have to have their own special treats. Sorry kids. These Spiked Lemon Oreo Truffles are to die for. They have a nice crunchy vanilla outer shell and a soft gooey lemony center, with a little help from some Bacardi Limon Rum. If you love lemon desserts, you are going to want to make these. I think my husband ate about half of them. The other half, I was kind enough to share with my neighbors. I am going to have to make another batch for the 4th of July neighborhood party.
The Bacardi Limon Rum really kicks up the lemon flavor of the Oreos. I can’t say that there is much of an alcohol taste. They just taste really good.
The initial prep for the Spike Lemon Oreo Truffles is fairly easy. Chop up the Oreos in a food processor till you get a fine consistency, then combine it with the cream cheese and rum. After that melt you white chocolate and add it into the mix.
The dough was too soft to roll it into balls. I didn’t want to add any more white chocolate because I didn’t want to mess with the luscious lemon flavor. So I just used a cookie scoop with a little bit of flour coating and made mounds instead. After I froze them, they were easy enough to dip in candy coating and decorate. I usually use Wilton’s candy melt for the coating, but recently I have been using Candiquik and I find that it melts better and stays smoother. And the taste it better also.
Look at that gooey center. Yep, so glad I didn’t add more chocolate. They are perfect. I did keep these refrigerated after I made them because of the cream cheese. I don’t like to leave dairy unrefrigerated for long periods of time. But hey, that’s just me.
Look at that gooey center. Yep, so glad I didn’t add more chocolate. They are perfect. I did keep these refrigerated after I made them because of the cream cheese. I don’t like to leave dairy unrefrigerated for long periods of time. But hey, that’s just me.
Hope you all enjoy the 4th of July holiday weekend. I will be hanging out with our neighbors and relaxing, eating all sorts of good food and yummy treats.
Spiked Lemon Oreo Truffles
by The Sweet Chick
Prep Time: 1.5 hrs (including freezer tim
Keywords: no bake dessert snack Lemon Oreos cream cheese
Ingredients (27 truffles)
For the truffles
- 1 package (15.25 oz.) Lemon Creme Oreos
- 1 container (8 oz.) cream cheese
- 1 tablespoon Bacardi Limon Rum
- 1/2 cup white chocolate chips
For the coating
- 1 package (16 oz.) Candiquik candy coating (vanilla/white)
Optional toppings
- 1/2 cup red, white, and blue sprinkles
- 1/4 cup white pearl sprinkles
Instructions
For the truffles
Crush Oreo cookies in a food processor until they are a dirt like consistency.
In a stand mixer or with a hand mixer, mix the rum and the cream cheese until softened.
Then add the crushed Oreos a little at a time until well incorporated.
Melt the white chocolate chips in a heat safe bowl over a pot of slightly boiling water, until completely melted and smooth. Stir often.
Add the melted chocolate to the Oreo mixture and mix until it becomes a dough like consistency.
With a cookie scoop, measure out 27 mounds and place them on a wax paper lined air-tight container. ( I sprinkled a little flour on the scoop to keep the dough from sticking.)
Place the container in the freezer for at least 1 hour to set.
For the coating
After the balls are set, melt candy coating in the microwave as per directions on package.
Remove Oreo balls from the freezer. (Do a small batch at a time so they don’t fall apart. If you need to, just place them back in the freezer for a few minutes.)
Dip the Oreo balls into candy coating mixture until all covered. (I use a fork.) Once covered, remove and softly tap until excess candy melt falls off. Then place the balls on wax paper until the candy melt hardens.
For the toppings
Carefully add the sprinkles to the top of the balls before the candy melt hardens.
Notes
These truffles can be made ahead of time and refrigerated for 3-4 days.
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