We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Oatmeal Chocolate Chip Cookie Truffles

Bloggers Adam and Joanne Gallagher from Inspired Taste share an unexpected truffle to serve your guests this holiday season with this Oatmeal Chocolate Chip Cookie Truffles.

(9)
(13)
Save and Share
  • prep time 10 min
  • total time 1 hr 15 min
  • ingredients 3
  • servings 24
 

Ingredients

1
package (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1
bag (12 oz) semisweet chocolate chips (2 cups)
2
tablespoons quick-cooking or old-fashioned oats

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place 2 inches apart on 2 ungreased cookie sheets.
  • 2 Bake 12 to 18 minutes or until golden brown. Cool on cookie sheets 5 minutes. Roll each cookie into a ball; place on cooling rack. Cool completely, about 30 minutes. Meanwhile, line cookie sheet with waxed paper; set aside.
  • 3 In 1-quart heavy saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat.
  • 4 Dip cooled cookie balls, one at a time, into melted chocolate; place onto waxed-paper lined cookie sheet. Immediately place a few oats on top of each coated cookie ball. If necessary, reheat chocolate dipping mixture. Refrigerate truffles about 10 minutes or until coating is set.
  • 1 Heat oven to 350°F. Remove cookie dough rounds from tray; place 2 inches apart on 2 ungreased cookie sheets.
  • 2 Bake 12 to 18 minutes or until golden brown. Cool on cookie sheets 5 minutes. Roll each cookie into a ball; place on cooling rack. Cool completely, about 30 minutes. Meanwhile, line cookie sheet with waxed paper; set aside.
  • 3 In 1-quart heavy saucepan, heat chocolate chips over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat.
  • 4 Dip cooled cookie balls, one at a time, into melted chocolate; place onto waxed-paper lined cookie sheet. Immediately place a few oats on top of each coated cookie ball. If necessary, reheat chocolate dipping mixture. Refrigerate truffles about 10 minutes or until coating is set.

EXPERT TIPS

toggle

Expert Tips

For an added touch, drizzle with some melted white chocolate.

Keep these in a cool place until serving; the chocolate shell will melt if in a hot environment.

Nutritional information

toggle