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Eggnog Cookie Dough Truffles Recipe

This eggnog cookie dough truffles recipe is a great way to use some of your leftover eggnog. Decorating them with holiday sprinkles makes a decadent festive dessert! Recipe courtesy Jocelyn of Grandbaby Cakes.

Servings: 24

Active time: 30 minutes

Total time:

Ingredients

  • 1/3 c unsalted butter, melted
  • 1/4 c granulated sugar
  • 1/4 c light brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp rum extract
  • 1/4 c classic eggnog
  • 1 c all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 8 oz white or dark chocolate
  • sprinkles for garnish

Preparation

  1. In a medium-sized bowl, whisk together melted butter, sugars, vanilla and rum extracts, eggnog, flour, salt, and spice until smooth.
  2. Place cookie dough in the refrigerator to firm up for 30-40 minutes.
  3. Using a tablespoon, scoop out dough and shape into balls with your fingers. Place each dough ball on a parchment lined cookie sheet. Refrigerate the dough again for 30 minutes.
  4. Place chocolate in a microwave safe bowl and microwave until melted. Stir every minute or so to create smooth chocolate.
  5. Dip each ball in melted chocolate, coating all sides. Place back on parchment paper and scatter each with sprinkles.
  6. Refrigerate for at least 1 hour until chocolate has set. Enjoy!

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Nutrition Facts

Serving Size (1 cookie)
Total Servings 24

Amount Per Serving:

Nutrition Category Amount
Calories 100
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 10mg (3% DV)
Sodium 25mg (1% DV)
Total
Carbohydrate
13g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 8g
Protein 1g
Vitamin A 2%
Vitamin C 0%
Calcium 0%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.