Name: funfetti cookie dough truffles (no bake)
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: Makes 12–14 truffles
Ingredients: 2 cups white chocolate chips, divided; 2 tablespoons unsalted butter; 1/4 cup Eagle Brand Sweetened Condensed Milk; 1/4 cup almond flour or heat-treated all purpose flour; 1/4 cup sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1/3 cup sprinkles, plus more for sprinkling; 2 tablespoons coconut oil or shortening

funfetti cookie dough truffles (no-bake)

May 19, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all use a little sprinkle in our life right now! Today we are making No-Bake Funfetti Cookie Dough Truffles. Yes, you read that right! Lots of colorful sprinkles, sweet edible funfetti cookie dough, and a smooth white chocolate coating come together in this easy treat.

These are perfect for anyone out there who likes to sneak a little cookie dough bite when they are baking cookies. I especially like sneaking funfetti cookie dough because of how sweet and vanilla-y it is and because I love the little sprinkle crunches.

Since we aren’t baking these, we are making edible cookie dough for the truffle centers. We do this by omitting the raw ingredients you’d find in regular cookie dough, namely egg, and using Eagle Brand Sweetened Condensed Milk to act as a sweetener and binder. Since regular all-purpose flour found in cookie dough is also raw, to be extra cautious, we are using almond flour which is just ground almonds and can be eaten without heating. You can also easily use all purpose flour if you just heat treat it first. To heat treat it, I microwave my flour for a minute, stirring every 15 seconds, to heat off any potential bacteria. Do what works best for you!

I grew up eating truffles that my mom made and she always coated them with a chocolate shell, so we are throwing it back to those days and doing the same here. Since these are funfetti on the inside, I stuck with that white chocolate flavor for the coating. You could also use milk or dark chocolate for the coating if you prefer. Use any sprinkles you have on hand to make them your own.

These truffles come together so quickly you could easily do it as a virtual video project with your loved ones and any kids in the family. I hope you enjoy these treats! If you make them, I would love to see how they turn out, be sure to tag me @butterlovescompany and @eaglebrandmilk so we can see!

Love, and be well.
Jenna

funfetti cookie dough truffles (no bake)

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Category: Dessert

Servings: Makes 12–14 truffles

funfetti cookie dough truffles (no bake)

Ingredients

2 cups white chocolate chips, divided
2 tablespoons unsalted butter
1/4 cup Eagle Brand Sweetened Condensed Milk
1/4 cup almond flour or heat-treated all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/3 cup sprinkles, plus more for sprinkling
2 tablespoons coconut oil or shortening

Instructions

In a medium microwave safe bowl, melt 1 cup white chocolate chips with the 2 tablespoons butter by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt.
With a spatula, add the sweetened condensed milk and flour to the white chocolate mixture, followed by the sugar, salt, extract(s), and sprinkles. Chill bowl with dough for 5–10 minutes while you prepare the coating.
Make the coating: In a small wide microwave safe bowl, melt the remaining 1 cup of white chocolate chips and the 2 tablespoons of coconut oil or shortening by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt. The glaze should be runny and smooth. If it is not, add a little more of the oil or shortening.
Cover a baking sheet with parchment paper. Using your chilled dough, scoop out heaping teaspoons of dough and roll into little balls to form the truffle. Using a fork, dip a truffle into the glaze to coat and scoop up, letting the extra glaze drip off before transferring to the prepared parchment. Sprinkle with extra sprinkles while the glaze is still wet. Repeat with the rest of the truffles and then allow the coating to solidify before eating. Store the truffles in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.

https://www.butterlovescompany.com/2020/05/19/funfetti-cookie-dough-truffles-no-bake/

butter loves company | jenna larsson

chocolate chip and funfetti cookie cake

September 15, 2019 by Butter Loves Company

Does the thought of a cookie cake make you think of the mall you visited growing up or the work birthdays and events you attend these days? For me it’s both and that’s part of why I love them so much. The other thing I love about them is that they’re so easy to make and enjoy in the comfort of your own home too! Today’s chocolate chip and funfetti cookie cake is a combination of two favorite cookies.

This cookie cake recipe includes instructions to make half the dough chocolate chip and half the dough funfetti. You can swirl the two together by scooping each randomly into the pie dish. OR, you can make it half and half like you would your Friday night pizza order (a half pepperoni and half mushroom and olive in our house).

Cookie cake is basically a giant cookie that is perfect for slicing and sharing. You get the crisp edges you love in cookies along with super soft and intentionally underbaked centers. To make the cookie cake more, well, cake-y, we add a little cornstarch. It also helps with making the cake soft.

I decided to make this for our first wedding anniversary since Greg REALLY loves cookie cakes. I was going to make funfetti only but he wanted chocolate chip, so here we are with a compromise. This gives you the best of both worlds: melty semi-sweet chocolate, creamy white chocolate, and colorful sprinkles.

This is really easy to put together since you will be using the same base dough for both. Essentially you will just remove half of the dough while it is naked (aka before adding chocolates and sprinkles). You’ll add the chocolate to the remaining dough, and then swap halves and add the white chocolate and sprinkles.

Bake this chocolate and funfetti cookie cake in a cake pan or a pie dish. I like using a glass pie dish. You can add some buttercream on top for extra flair. I would recommend just a vanilla American buttercream which is made with butter, confectioners’ sugar, a little milk or cream, and vanilla extract. YUM!

Xo,
Jenna

P.s. If you are in the funfetti mood, you can also check out Confetti Broyé or a Funfetti Pie Crust. Both add a little celebration to the table. 🙂

chocolate chip and funfetti cookie cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 1 9-inch cookie pie

funfetti-cookie-cake

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg and 1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup rainbow sprinkles (not nonpareils)
Buttercream frosting for decorating (optional)

Instructions

Place a rack in the middle of your oven and preheat to 350°F. Grease or spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla and mix to combine. With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing until just combined. Remove half of the dough from the bowl and place it in the empty bowl the flour was just in while you mix the chocolate chip dough.
Add the chocolate chips to the remaining half of dough in the stand mixer. Mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (randomly all over for swirled cake or keeping to one side of the pan if you want a half and half cookie cake). Don’t press the scoops down yet.
Transfer the reserved dough to the stand mixer bowl. Add the white chocolate chips and sprinkles and mix until distributed. With a spoon or cookie scoop, drop dough chunks into the prepared pie pan (in between holes of chocolate chip dough for swirled, on the other half of the pan if doing half and half). With your hand, gently pat down the dough so there aren’t any holes.
Bake for 25–30 minutes or until very lightly browned on the edges. Be careful not to overbake as the cookie cake is best when the center is underbaked. 🙂 It will puff up in the oven and then sink as it cools. Top with a buttercream frosting, if desired.

Notes

Adapted from Sally’s Baking Addiction

https://www.butterlovescompany.com/2019/09/15/funfetti-cookie-cake/

butter loves company | jenna larsson

confetti broyé

January 15, 2017 by Butter Loves Company

I could hear the shaking of the front entrance’s old doorknob as the key sought its place in the lock. A slight scrape as the uneven floor caught the door’s edge, energetic steps climbing to the next floor, a final jingle of keys as they opened up our little Boston apartment, and just like every day, he was home. But today, under his arm was a cookbook he brought home for me from his publishing job, Dorie Greenspan’s Around My French Table. I felt like the luckiest girl.

As I do with any cookbook I encounter, I read it cover-to-cover, inspired by the stories and food from Dorie’s time in France. One of the first recipes I tried was for Broyé. Hailing from the Poitou-Charentes region of France, it is a massive, buttery, distinctly salty cookie meant to be placed in the center of your table and shared. The concept was perfect to me and, immediately, I was in love.

A lot has happened since I first opened that book, and many a broyé have been baked. I feel grateful to have recently had the opportunity to meet Dorie in Los Angeles at an event for her latest book. Briefly talking with her and hearing her speak about food and her career almost brought me to tears on several occasions. I couldn’t help but imagine myself three years prior in that freezing cold apartment in Boston, snuggled into bed, flipping through the pages of her book, never imagining that taking a few steps (more like 3,000 miles) out of my comfort zone, failing, picking myself up, and trusting myself to pursue this food world further (with Greg’s unwavering support and encouragement), would lead me to sitting in that room. It was a moment where you feel like, despite its challenges, pursuing your passions is worth it. Even if you land somewhere in the middle, that can feel pretty darn good.

In honor of that feeling, we’re baking up a broyé, today. This time it’s getting the party treatment, with sprinkles, milk, vanilla and almond extracts. This cookie comes together in your food processor and is then chilled and rolled out (similar process to that of pie crust, for example). Don’t be afraid to let the edges reach a deep golden brown as the crispness contrasts the cookie’s soft center perfectly.

I’ll set this one out on the counter and we’ll break off pieces as soon as Greg swings through that door.

confetti broyé

Prep Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Servings: serves about 6

broye recipe

Ingredients

1 3/4 cups unbleached all purpose flour
2/3 cups granulated sugar
3/4 teaspoon coarse salt
1 teaspoon vanilla extract
1/8 teaspoon almond extract
9 tablespoons (1 stick plus 1 tablespoon) cold unsalted butter, cut into 18 pieces
3–6 tablespoons cold whole milk
3 tablespoons sprinkles of your choice (except non-pareils—they will melt too easily)
1 egg yolk, for glazing

Instructions

In the bowl of a food processer, pulse together the flour, sugar, salt, and both extracts to combine. Drop in the butter and pulse until the butter is in both pea-sized pieces and some in small flakes, about 8 to 9 one-second pulses. With the machine running, start gradually adding the cold milk; adding just enough for the mixture to produce a malleable dough. Pulse in the sprinkles until distributed.
Scrape the dough onto large piece of plastic wrap. Pat it together into a disk and wrap tightly with plastic and refrigerate for about 1 hour (30 minutes in the freezer).
When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chilled dough between 2 sheets of plastic wrap or wax paper and, with a rolling pin, roll it into a rectangle that’s about 1/4-inch thick and about 5 inches wide x 11 inches long. Keep in mind, it should be rustic looking! Don’t worry about exact size or even edges. Transfer the dough to the lined baking sheet.
Beat the egg yolk with a few drops of water to create the glaze, and, with a pastry brush, paint the top surface of the dough with the glaze. Use the back of a fork to create a crosshatch pattern, if desired.
Bake the cookie for 25 to 35 minutes, or until it is deep golden. It’s okay if the edges seem to get a bit darker, it’ll only add to the different textures when you break it up. Let the cookie cool to room temperature. Place the cookie in the center of your table and let your friends and family reach their hands in and crack off pieces.

Notes

adapted from Dorie Greenspan

https://www.butterlovescompany.com/2017/01/15/confetti-broye/

butter loves company | jenna larsson

THIS POST INCLUDES ONE OR MORE AFFILIATE LINK; MEANING IF YOU CLICK ON THE LINK AND MAKE A PURCHASE, BUTTER LOVES COMPANY RECEIVES A VERY SMALL PERCENTAGE OF THE SALE AT NO EXTRA COST TO YOU. AS ALWAYS, ALL OPINIONS ARE MY OWN!

funfetti pie crust (happy pi day! 3.14.15)

March 14, 2015 by Butter Loves Company

With National Kiss Your Fiancé Day* just around the corner, I can’t help but ask: are National “________” Days getting out of hand? Regardless, as a pun-loving baker, there is one National Day I could not be more on board with. It’s Pi Day and it is… Today!

That’s correct, we are talking about a day commemorating the mathematical constant π (3.14159265359… you get the idea). But, we are also talking about the best way to celebrate this special day—and that’s with pie, of course! We learned about it in school and now here we are, putting our math skills to great use.

Don’t mistake tomorrow for your typical Pi Day though. As Mashable points out, today is the only time for the next 100 years where the calendar date reflects the first FIVE digits of that fabulous number (3.1415). The next time this will come our way isn’t until March 14, 2115. Because this isn’t your average Pi Day, you can’t celebrate with an average pie, right? Right. Time to funfettify your pie.

I first made this all butter pie crust filled with sprinkles for my birthday. When you are the baker in the family, you make your own birthday cake (ahem, pie). I like to get my hands dirty and use a pastry blender, but feel free to use a food processor for ease and speed. If you take that route, be mindful not to over-pulse as you want to have lots of visible butter bits. They are your keys to a flaky pie palace.

*National Kiss Your Fiancé Day is March 20^th. I’m not a fiancé, but to me this begs the question, why are you not kissing them other days??

funfetti-pie-crust-recipe-national-pi-day-1

yup. feet.

funfetti pie crust
adapted from The Smitten Kitchen

Makes enough dough for one double-, or two single-crust pies.

Ingredients:

2 1/2 cups all purpose flour
1 tablespoon sugar
1 teaspoon table salt
2 sticks (8 ounces/1 cup) unsalted butter, very cold
1 teaspoon vanilla extract
ice water (about 3/4 cup, will be dough glue)
1/4 cup sprinkles of your choice

Instructions:

Prepare your cold ingredients: fill a 1-cup liquid measuring cup with water and a couple ice cubes and set aside. Dice your butter into 1/2-inch pieces and place in a small bowl. Move the bowl to the fridge or freezer until you need it.
In a large, wide bowl whisk together 2 1/2 cups flour, 1 tablespoon of sugar, and a teaspoon of salt. Get out your pastry blender.
Remove your diced butter from the fridge and sprinkle the cubes over the flour. Begin working them into the flour with the pastry blender. Try to break down the butter evenly and stop when all of the butter pieces are around the size of peas.
Pour in vanilla extract and then start slowly drizzling 1/2 cup of the ice-cold water over the butter and flour mixture. Using a rubber or silicon spatula, stir the dough together. Add in more cold water, a tablespoon at a time, just until you’re pulling large clumps with the spatula. Pour in the sprinkles and then, using your hands, gather the clumps together into one mound, kneading and turning the dough gently a couple of times to distribute the sprinkles as you pull it all together.
All set! You can now chill the dough by dividing it in half and wrapping each half in plastic. Let the dough chill in the fridge for at least one hour before rolling it out. The dough will keep in the fridge for up to a week and in the freezer for a month or so. Any time you are going to make dough for a later use, make sure to wrap it an extra time in plastic to ward off any freezer or fridge smells.