Cookie Dough Buttercream Candies

Servings 4 dozen
Author Sam Merritt


  • 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.


*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.