S'more Cookie Dough Truffles
Servings 36
Ingredients
Make the s'more truffles:
- ½ cup 1 stick unsalted butter, very soft room temp
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 cup all-purpose flour
- 2 tablespoons milk
- 4 graham crackers, crushed into crumbs
- 1 cup semi-sweet chocolate chips
- ½ cup Kraft Jett Puffed Mallow Bits (mini marshmallows)
Decorate the s'more truffles:
- 3 cups semi-sweet chocolate chips
- 3 teaspoons vegetable oil
- mini marshmallows
- crushed graham crackers
Instructions
- In a medium bowl, add the softened butter, brown sugar, vanilla, salt, flour, milk, 1 cup semi-sweet chocolate chips, and ½ cup mini marshmallows and mix until combined.
- Place 4 graham crackers in a zip-lock bag, use a rolling pin to crush the graham crackers. Place in a small bowl.
- Use a 1” scoop or a small teaspoon to scoop the truffle mixture and roll into 1” balls. Roll all 36 cookie dough balls in crushed graham crackers, and place them on a parchment lined tray.
- Freeze for at least an hour.
- Once the truffles have chilled an hour or more, place a heatproof (metal) bowl, over a small pan filled water. Bring the water to a low simmer.
- Add 3 cups of semi-chocolate chips and 3 teaspoons vegetable oil to the metal bowl (the double boiler). Stir until melted.
- Using 2 forks, dip each truffle into the chocolate. You will need to roll it around until the chocolate coats each truffle.
- Place the truffles on a parchment-lined tray, and immediately sprinkle with mini marshmallows then sprinkle crushed graham crackers.
- Keep in fridge in an airtight container until ready to enjoy!
Notes
The mini marshmallows used in this recipe are made by Kraft and called Jet-Puffed Mallow Bits, but you could use regular mini marshmallows and cut them into tiny pieces.