I have been on quite the hiatus for the past two weeks. I have been M.IA. for a couple of reasons. First, I have been fighting a cold for what seems like forever and have not been up for doing much other than drinking tea. Secondly, I had my parents in town and have been playing hostess to them. We were lucky enough to go on a ski trip which also took me away for a little. Nonetheless I am back just in time for Valentine’s Day!
If there’s one thing I like about the Valentine’s Day is that it involves chocolate, and lots of it. So I knew I needed to make something chocolatey this week. I settled on making these sugar cookie truffles because of how delicious they sounded and how simple they were to make. While I have no problem making an extravagant dessert, there is something extra sweet about making treats that take no time at all.
These truffles are of course perfect for Valentine’s Day, but they can be made year round and the sprinkles on top can be substituted for anything else you want!
I decided to take this recipe one step further by drizzling white chocolate over them, but by no means do you need to do that step.
What makes this recipe really special is by using a vanilla bean in the filling. There is something about using real vanilla that elevates a recipe to a whole other level.
Make this recipe for your special someone or just yourself, either way you will not regret it!
Sugar Cookie Truffles
Ingredients
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 vanilla bean, split and seeds scraped out
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
- ¾ teaspoons salt
- 1 ¾ cup all-purpose flour
- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon coconut oil
- white chocolate, optional
- sprinkles, optional
Instructions
- In a large bowl, cream together butter, sugar, and vanilla bean seeds.
- Add in heavy cream and vanilla extract, beating until mixed.
- Mix in salt, and then flour, beating until just incorporated.
- Line a baking sheet with parchment paper. Using a 1 tablespoon measure, scoop out the dough and roll into small bite-size balls. (You should get about 30 truffles). Refrigerate truffles for 2 to 3 hours, or freeze for one hour, until firm.
- Place bittersweet chocolate and coconut oil in a microwave safe bowl and microwave for 30 second increments, stirring in between, until smooth.
- Using a fork or spoon, dip truffles into chocolate to coat completely. Tap off as much excess as possibly and gently slide onto baking sheet with parchment paper. If decorating with sprinkles, be sure to sprinkle them on before chocolate sets. Repeat with remaining truffles. (* if you want to drizzle with white chocolate, melt in microwave with a little coconut oil and drizzle with a spoon over truffles).
- Once all chocolate has set, store truffles in an airtight container and keep in the refrigerator until ready to serve,
