Ever since I visited Momofuku Milk Bar Midtown in New York City, I’ve been dreaming of their birthday cake truffles. Searching the internet for a copycat recipe. Dreaming. Searching. Dreaming. Searching. You get the picture. They were that addictive for me. Not enough to hop in the car, then onto a train, and travel over 2 hours just to have a few–but enough to occupy my thoughts often.
These aren’t them, but they’re getting closer.
I discovered the cake batter cookie dough (and cake batter cookie dough truffles) on Willow Bird Baking, a site with delectable treats and gorgeous photography. Actually, I really should be working on my cheesecake for her challenge, but instead, these caught my eye and I had to see if they could recapture the essence of the object of my obsession.
They don’t claim to be a copycat and they’re not. But there is a sense of them being more than cookie dough there and perhaps with a bit of tweaking, they could be “the one” that will fulfill my cravings when Momofuku is an impossibility. I did find that rolling the cookie dough balls in Fruity Pebbles before popping them in the fridge to chill got them closer to what is in my memory, but they taste great even without the Pebbles. Now if only I could get the white chocolate a little thinner…
You can find the recipe for the cake batter cookie dough on Willow Bird Baking, as well as her instructions for turning it into truffles. I used Trader Joe’s vanilla cake mix and Ghirardelli white chocolate baking bars instead of candy melts in preparing mine. I feel they taste best at room temperature, though I do store them in the refrigerator in a covered container. Mmmm… as close to popping bon bons on the couch as this SAHM has ever done!
- ½ cup unsalted butter, softened
- ¼ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups unbleached all-purpose flour
- ⅔ cup yellow cake mix (your choice, but I prefer Trader Joe's)
- ⅜ teaspoon fine sea salt
- 2 Tablespoons colorful sprinkles
- 4 Tablespoons water
- 1-2 Ghirardelli White Chocolate Premium Baking Bars (4 ounces each)
- ⅓-1/2 cup Fruity Pebbles, plus more for decorating
- sprinkles for decorating
- In a medium bowl using an electric hand mixer fitted with the beaters, cream the butter and sugars until light and fluffy (3-4 minutes).
- Add the vanilla extract and beat it in until incorporated.
- Add the flour, cake mix, salt, and sprinkles and beat until incorporated.
- Mix in water 1 Tablespoon at a time until it reaches desired consistency.
- Roll cookie dough into small balls, then roll in the Fruity Pebbles.
- Place on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.
- When ready to make truffles, chop the white chocolate bars and melt them in a double boiler, or in a large, microwave-safe bowl (heating at 50% power for 45-second intervals, stirring each time you check on them).
- Drop cookie dough balls into the melted chocolate, 1 at a time, and fish out with a toothpick or chocolate dipping fork.
- Place back on parchment-lined baking sheet and sprinkle with additional Fruity Pebbles or sprinkles.
- Return to refrigerator to firm up, at least 30 minutes.
- Best eaten at room temperature. Can be stored in the refrigerator for one week.