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

salty buttery popcorn cookies

January 22, 2017 by Butter Loves Company

If you’ve spent any time in my parents’ house, at some point, you’ve certainly smelled or heard popcorn popping in the kitchen. It’s likely we’ve sat together on the couch, grabbing salty popcorn by the handfuls and nibbling on it for hours. You’ve probably seen big bowls of popcorn on the counter covered with tin foil for days, while almost everyone sneaks a couple kernels of stale popcorn on each trip to the kitchen.

My Mom—not one for sweets—has been popping popcorn multiple nights a week after dinner since before I can remember. Her popcorn pot is seasoned better than an antique cast iron skillet. Like I said, popcorn has just always been a staple in my parents’ house. Now, whenever I’m feeing homesick, I know making popcorn will give me a beautiful sense of comfort, and that’s a wonderful feeling.

These Salty Buttery Popcorn Cookies are inspired by my Mom’s popcorn but are appropriate for those who also do like sweets. They are distinctly salted with a mix of crunch and chew, thanks to the brown sugar and ample popcorn mixed in. I felt like white chocolate would be a natural addition, so ran with that, and had no regrets. I know white chocolate is polarizing so feel free to skip if you’re inclined.

The recipe is adapted from the recipe for popcorn cookies in Deb Perelman’s The Smitten Kitchen Cookbook. When I first flipped to the page and saw bits of popcorn poking out of golden brown cookie mounts, I knew they would be a favorite.

Salty Buttery Popcorn Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Servings: Makes about 16 big cookies

Salty Buttery Popcorn Cookies

Ingredients

2 tablespoons (30 ml) coconut oil or vegetable oil
1/4 cup (45 grams) popcorn kernals (will be about 4 to 4 1/2 cups popped popcorn)*
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup (115 grams or 1 stick), unsalted butter at room temperature
1/2 cup (95 grams) light brown sugar, packed
1/3 cup (65 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup (155 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)

Instructions

Have a large bowl standing by. Pour the oil into a medium heavy saucepan (with a lid) and add the popcorn kernels shaking the pan a little so they lay in one layer. Cover and heat over medium-high heat, allowing the popcorn to pop (if your cover does not have a little steam hole, off-set the lid so there is a tiny crack of open air for the steam to come out). Keep over heat until the continuous popping subsides, turn off the heat and carefully pour the popcorn into the large bowl. Toss with the 1/2 teaspoon salt and 3 tablespoons melted butter to coat. Set aside to cool. You should have 4 to 4 1/2 cups of popped popcorn.
Preheat the oven to 350° and line 2 cookie sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add the vanilla and egg and mix to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually pour the flour, followed by the white chocolate chips (if using) into the butter sugar mixture and mix to incorporate. Remove the bowl from the mixer and, using a spatula, fold in the cooled popcorn, carefully so as not to mix in any kernels that did not pop. Continue folding it in until it is incorporated—it is okay if some of the popcorn breaks. Scoop heaping tablespoons of the dough onto the prepared baking sheets, leaving 2 1/2 inches between each mound. Bake for 10 to 12 minutes or until the edges are golden brown and the centers don’t look completely gooey. Let cool on the sheets a few minutes to set before transferring to a wire rack to cool completely.

Notes

Adapted from Deb Perelman's popcorn cookie recipe in The Smitten Kitchen Cookbook. *You could also use microwave popcorn if desired. Since they are typically buttered/salted, I would skip adding more butter and salt to the popcorn once popped.

https://www.butterlovescompany.com/2017/01/22/popcorn-cookies/

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!

perfect white chocolate macadamia cookies

September 15, 2016 by Butter Loves Company

Nestled into a tiny nook in the corner of the kitchen of my parents’ house sits a shoddy convection oven. Place a piece of bread inside (potato sandwich bread to be specific), twist the knob to high, and an hour later you may return to find a faintly golden browned toast. And that’s if you’re lucky. Atop the dud electronic, sits a package of cookies. While they are most definitely from Costco, the residual heat from the oven below warmed them up to a faux homemade fresh-from-the-oven temperature.

Three types of cookies line up in rows within the container: chocolate chip, oatmeal raisin, and white chocolate macadamia nut. Oooh, those white chocolate macadamia cookies. They are so good. They’re sweet from the milkiness of white chocolate, crunchy and nutty from the thick macadamia nuts, and doughy in the centers—the sign they were under-baked to perfection.

This recipe for white chocolate macadamia cookies brings me right back to my parents’ kitchen, nibbling on Costco cookies “fresh” off the top of the convection oven. Though, these are even better than I remember, as homemade most often seems to be. They have crispy edges and soft chewy centers. Buttery and sweet with an even spread from a pre-bake chill. I think it is the addition of a dash of almond extract that makes them reminiscent of birthday cake batter too (Skillet cookie birthday cake, anyone?).

This makes a big batch of white chocolate macadamia cookies, nearly three-dozen 2 1/2-inch cookies. You could save half the dough in the freezer for a future craving if you’re so inclined. Mix up a batch and enjoy fresh from the oven, warmed to perfection, no shoddy convection oven required.

Not a white chocolate fan or craving more cookies? Why not give these triple chocolate cookies a try. Or, my favorite M&M cookies are always a winner.

Perfect White Chocolate Macadamia Cookies

Prep Time: 15 minutes

Cook Time: 14 minutes

Servings: 3 dozen 2 1/2 inch cookies

Perfect White Chocolate Macadamia Cookies

Ingredients

1 cup unsalted butter (2 sticks), at room temperature
3/4 cup packed light brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1/4 teaspoon almond extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (if using unsalted macadamia nuts, increase to 1/2 teaspoon)
1 cup coarsely chopped, lightly salted macadamia nuts
1 1/3 cup white chocolate chips

Instructions

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Mix in the vanilla and almond extracts until combined. With the mixer off, pour in the flour, baking soda, and salt. Then, beginning on low speed, mix to until flour is fully incorporated. Stir in the macadamia nuts and white chocolate to distribute evenly. Wrap dough in plastic and refrigerate at least 2 hours, or up to 48 hours.
When ready to bake, preheat oven to 350°F and line cookie sheets with parchment paper. Scoop heaping tablespoon-sized balls of the chilled dough, roll into balls, and arrange on the sheets, leaving 3 inches between each ball (you may need to bake in batches).
Bake for 12¬–14 minutes in the preheated oven, or until golden brown. Enjoy warm or cool completely before storing in a sealed container for up to a week (they will lose some of the crisp edges over time).

https://www.butterlovescompany.com/2016/09/15/white-chocolate-macadamia-cookies/

butter loves company | jenna larsson

triple chocolate cookies

September 9, 2015 by Butter Loves Company

“I keep a bag of dark chocolate candies in the freezer and then just have one at night after dinner as my dessert. It is just sweet enough to curb all my chocolate cravings.”

Have you ever heard anyone say something like this? I’ve heard this a lot coming from a family that doesn’t necessarily love sweet treats. I’m not even a chocolate person and all I can say is that sounds like real life magic. One bite of bitter dark chocolate and all your dreams of chocolate layer cake or brownies or ice cream subside? I’m not buying it.

These triple chocolate cookies are for the people who don’t believe that a teensy bite of chocolate is enough. They are filled with mouth-coating, fudgy, rich chocolate flavor. On top of that, they are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no ‘hint of chocolate’ here. These are cookies that need a side of milk, in the best way. Every bite is deeply chocolatey.

If you make a batch, you could then tell everyone that you too just have one piece of dark chocolate at night. Feel free to omit that the dark chocolate is actually a palm-sized cookie that has three kinds of chocolate in it and is basically fudge in the middle. I’ll never tell.

Note: These cookies are made with Dutch processed cocoa powder. If you have questions about different types of cocoa powder or are unsure which you have, please check out this post before baking!

One month ago: Fresh Fig and Almond Cake
Six months ago: Brown Butter Cinnamon Sugar Pull-Apart Bread
One year ago: Apple Pie Buttermilk Biscuits

triple chocolate cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Servings: Makes about 15 large cookies

triple-chocolate-cookies-recipe-6

WARNING: These triple chocolate cookies are for serious chocolate lovers only. They are filled with mouth-coating, fudgy, rich chocolate flavor and are studded with melty, bittersweet chocolate chips and creamy white chocolate chips. There is no subtlety here. These are cookies that need a side of milk, in the best way. Every bite is so deeply chocolatey and they’re basically like fudge in the middle!

Ingredients

1 cup (2 sticks or 16 tablespoons) unsalted butter, at room temperature
1 1/2 cup granulated sugar
2 large eggs, at room temperature
1 vanilla bean scraped or 1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup Dutch processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon table salt
1 cup bittersweet chocolate chips
1/2 cup white chocolate chips

Instructions

Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the eggs, one at a time, and mix to combine. Mix in the vanilla.
In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the butter mixture, mixing on low to combine. Add the dark and white chocolate chips and mix to distribute evenly.
Scoop out heaping tablespoons of the dough, rolling them in your hands to even out the rough edges, and place each ball on the prepared cookie sheets leaving at least 3 inches between each ball. Bake for 10 to 12 minutes or until the edges begin to pull away from the parchment and the centers are just set. Be careful not to over bake as these are best when the centers are fudgy. Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.

https://www.butterlovescompany.com/2015/09/09/triple-chocolate-cookies/

butter loves company | jenna larsson

party biscotti

May 8, 2014 by Butter Loves Company

You might be sitting there thinking “Ugh, she’s posting about biscotti? How lame!”

And, in some cases, you might be right. Biscotti doesn’t have a reputation for being a fun food. No childhood birthday party has ended with a “Happy Birthday! Time for dessert! Bring out the biscotti!” (Maybe it has ended that way, actually . . . “Did they say biscotti? Sorry Suzy, I need to go home . . . and . . . um . . . clean my fish tank.) I think this is just because biscotti hasn’t shown up to the party wearing sprinkles—Until now!

Maybe my eyes were still blinking sparkly lights after my recent girls’ weekend in Las Vegas, but when I decided to make biscotti this week I wanted something a little more fun than the average fruits and nuts. I wanted something that was colorful and would be welcomed for a celebration or just with a cup of coffee. And for whatever reason, I also wanted something reminiscent of birthday cake batter.

I mixed up biscotti with a combination of vanilla bean, touches of almond and lemon zest, creamy white chocolate chips and sprinks (yes, I did that) both inside and out.

And after a few test batches, “party biscotti” was born.

The word “Biscotti” comes from the Italian roots ‘bis’ and ‘cotti,’ meaning twice-baked. As its name suggests, the dough hits the oven twice: first in logs and second sliced into rectangles after the logs have been partially cooked. Because these are supposed to be crunchy and somewhat dry they’re long lasting making them a perfect cookie jar cookie. As a note, biscotti is the plural term for biscotto. In the U.S. I tend to hear the cookie referred to as biscotti whether referring to one or a full platter.

Fun fact: In Italy, Biscotti is also the generic term for any cookie. So, in Italy, if you bring a plate of biscotti to a kid’s party, you’re always super cool. Well played, Italy.

party biscotti
Adapted from Giada de Laurentiis

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hr. 45 minutes (including cool time)
Makes: About 2 dozen biscotti

Ingredients:

2¼ cups all-purpose flour
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
¼ teaspoon almond extract
1 cup white chocolate chips or coarsely chopped white chocolate (I tried both and actually preferred the chips)
¼ cup rainbow sprinkles
1 egg, lightly beaten, for egg wash
¼ cup sparkling sugar, for topping egg wash (granulated sugar will also work)
1 cup white chocolate chips or coarsely chopped white chocolate, for garnish (optional)
Additional sprinkles or small candies for garnish (optional)

Instructions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour and baking powder to blend. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat the butter and sugar together until light and fluffy. Add the lemon zest and salt until blended. Beat in the eggs 1 at a time, followed by the vanilla and almond extracts.
With the mixer on low, add the flour mixture to the butter and sugar mixture and beat just until blended. Mix in the white chocolate and sprinkles with the mixer on low, or by hand.
Form the dough into two 8-inch long, 3-inch wide logs on the prepared baking sheet. Brush with egg wash and sprinkle tops with sugar. Bake until lightly golden, about 35 minutes. Cool on sheet for 20 minutes.
Place the logs on the cutting board. Using a sharp serrated knife cut the logs into ¾-inch-thick slices. Place the biscotti, cut side down, back onto the baking sheet. Bake the biscotti until they are pale golden, about 6 minutes. Gently flip the biscotti over and cook with the other side facing up until pale golden, another 4–6 minutes. Transfer the biscotti to a rack and cool completely.
In a bowl set over a saucepan of simmering water stir the white chocolate with a rubber spatula or metal spoon until the chocolate melts. Dip one side of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Dip or sprinkle with desired topping and place the biscotti on the baking sheet for the chocolate to set. Allow the chocolate to harden before serving or storing.