Cookie Dough Truffles (Printable Version)
Rich, bite-sized chocolate coated dough treats ideal for gifting or indulgence.
# What You'll Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - ½ cup granulated sugar
04 - 2 tablespoons milk
05 - 2 teaspoons pure vanilla extract
06 - 2 ¼ cups all-purpose flour, heat-treated
07 - ½ teaspoon salt
08 - 1 cup mini chocolate chips
→ Chocolate Coating
09 - 12 ounces semisweet or dark chocolate, chopped or in chips
10 - 1 tablespoon coconut oil or vegetable oil (optional)
# Step-by-Step:
01 - In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
02 - Mix in the milk and vanilla extract until evenly combined.
03 - Gradually add the heat-treated flour and salt, mixing until just combined.
04 - Fold the mini chocolate chips into the dough thoroughly.
05 - Roll the dough into 1-inch balls and arrange them on a baking sheet lined with parchment paper.
06 - Freeze the dough balls for 30 minutes to firm up before coating.
07 - Gently melt the chopped chocolate and coconut or vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
08 - Using a fork or dipping tool, submerge each chilled dough ball in the melted chocolate, allowing excess to drip off, then place back on the baking sheet.
09 - Refrigerate the coated truffles until the chocolate sets, approximately 15 minutes.
10 - Store the finished truffles in an airtight container in the refrigerator for up to one week.
# Expert Advice:
01 -
- No baking required, just rolling, dipping, and the satisfying chill of the refrigerator.
- The heat-treated flour means you get genuine cookie dough flavor without any food safety worries.
- They look fancy enough for a dinner party but require zero culinary skill to pull off.
02 -
- Heat-treating the flour isn't optional if you want to enjoy eating raw dough without anxiety—it takes 10 minutes and changes everything about this recipe.
- Don't skip the initial chilling step; warm dough falls apart in chocolate and turns your truffles into messy mistakes instead of elegant bites.
- Chocolate temperature matters—if it's too hot, it soaks into the dough rather than coating it; too cool, and it clumps and breaks.
03 -
- If your chocolate seems too thick for dipping, add the coconut oil a teaspoon at a time until it reaches the right consistency—this keeps it thin enough to coat smoothly without adding flavor.
- Rolling the dough balls on parchment paper instead of directly on the baking sheet prevents them from sticking, making transfer to the chocolate bath seamless and stress-free.