Buttercream candies with a twist! Soft, easy-to-make candies (no stove top required) with a distinct cookie dough flavor, speckled with mini chocolate chips and cloaked in dark chocolate.
If you’ve been visiting my blog for any length of time, you may have caught on to my embarrassing inability to span so much as a month without posting a recipe that incorporates cookie dough in one way or another.
I can’t apologize, it’s just who I am. When I find something that I truly love, I stick to it fiercely, loyally, and perhaps just a bit obsessively. Cookie dough variations have managed to never disappoint my taste buds whether manifested in ice cream or in fudge or any other iteration, and so I return to this faithful dog of a flavor again and again, and here we find ourselves today (a place, I can assure you, where we will find ourselves many more times in the future).
I offered up a sneak peek of these naked candies on my Instagram last week (one of the earlier versions of the recipe, anyway) and I’ve been chomping at the bit to share them with you ever since. They are the best, most magnificent, melt-in-your-mouth candies I have ever tasted, let alone made.
I want to be clear that these are not the same as the cookie dough filling from my cookie dough brownie truffles. In those, you’ll find what is essentially raw cookie dough, which these are not. These are distinctly, inarguably buttercream candies with cookie dough infused throughout them for a distinct flavor, but with a texture far creamier and softer than any standard cookie dough.
By some miracle, it’s Friday again and I have a newly-made batch of these heavenly candies still tucked away in the kitchen. If I’m lucky (and able to exercise a substantial amount of willpower) they’ll last til this evening where I’ll share them around a bonfire with Zach’s family, but I swear these candies are singing like sirens for me and every second my resolve lessens.
I strongly recommend that you go now and make your own candies for this weekend, and you’ll understand just the sort of temptation I’m talking about.
Cookie Dough Buttercream Candies
- 8 Tbsp salted butter softened
- 2 oz cream cheese softened
- 3/4 cup + 2 Tbsp light brown sugar packed
- 1 1/2 tsp vanilla extract
- 2 Tbsp all-purpose flour
- 3 1/2 cup cups powdered sugar (if your candy still seems to be too runny to manage after this addition you can add up to anotherof powdered sugar)
- 1 Tbsp heavy cream*
- 1/2 cup mini chocolate chips
- 12-18 oz dark chocolate melting wafers ** I used Ghirardelli
In large bowl, using KitchenAid or Hand Mixer, cream together butter and cream cheese on medium-high speed.
Beat in brown sugar on high speed until well-combined (about 1 minute), pausing to scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well-incorporated.
Stir in vanilla extract.
Add flour and gradually stir in flour and powdered sugar (only about 1/2 cup powdered sugar at a time), pausing to scrape down sides of bowl as needed until all sugar has been stirred in completely.
Add heavy cream and beat on medium speed until well-combined.
Stir in chocolate chips.
Cover bowl with clear wrap and refrigerate. The dough may be manageable as soon as 2-3 hours after being transferred to the refrigerator, but if not you may have to wait as long as 5-6 hours (it will be fine to sit overnight, as well).
Once dough is manageable (if it is too stiff, allow it to sit at room temperature for 10 minutes before you begin rolling) roll dough into 1 1/2 tsp sized balls between the palms of your hands. Transfer to wax-paper lined plate and set in the freezer while you prepare the chocolate (they should sit in the freezer for at least 5-10 minutes, but should not be frozen).
Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.
Recipe Notes*While I recommend using it, if you don't have heavy cream and don't want to buy a carton just for this recipe, it can be omitted. The candy will just be a bit less creamy.
**To entirely cloak all of the buttercreams in chocolate, you will need closer to 18oz of this chocolate. I drizzled chocolate over some of the buttercreams instead to only use one 12 oz bag, but keep this in mind if you intend to coat all of your candies.
-Semisweet or dark chocolate /chocolate chips would also work to coat the candies, but I prefer to use Ghirardelli's melting wafers because they go on more smoothly, harden quickly, and don't tend to melt in your fingers the way other melted chocolate does.
!*** For me, the best way to "dip" these chocolates (even better than using dipping tools) was to set them on the width of a butterknife blade, pour chocolate over them with a spoon, and then use another butterknife to gently slide them off the first onto their resting surface.
I refrigerated the candies that weren't eaten right away because it's incredibly hot in my house right now. However, I think they taste best (definitely creamier and softer) served at room temperature, and I recommend allowing them to sit out at room temperature for 20 minutes or so before serving.
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