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Cookie Dough Truffles Recipe

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4.2 from 13 reviews

Delicious no-bake Cookie Dough Truffles made from safe-to-eat cookie dough coated in smooth melted chocolate. These bite-sized treats combine creamy butter and sugars with heat-treated flour and mini chocolate chips, dipped in semi-sweet chocolate and garnished optionally with flaky sea salt or sprinkles. Perfect for satisfying cookie cravings without the oven, these truffles are chilled to set and easy to enjoy.

Ingredients

Cookie Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons (30ml) milk (any kind)
  • 1/2 teaspoon pure vanilla extract or vanilla bean paste
  • 1 and 1/4 cups (156g) heat-treated all-purpose flour (spooned & leveled)
  • 1/2 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips

Chocolate Coating

  • 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
  • 1/2 teaspoon vegetable oil or coconut oil
  • Optional for garnish: flaky sea salt and/or chocolate sprinkles

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream the unsalted butter, light brown sugar, and granulated sugar together using a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. This process aerates the mixture for a tender texture.
  2. Add Liquids and Mix: Add the milk and vanilla extract to the creamed butter and sugars, then beat on high speed until well combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  3. Incorporate Dry Ingredients and Chips: Add the heat-treated flour and salt to the mixture and beat on medium speed until just combined. Fold in the mini chocolate chips, yielding a thick and slightly sticky cookie dough.
  4. Shape and Chill Dough Balls: Line a large baking sheet with parchment paper or a silicone baking mat. Scoop and roll about 1 tablespoon of dough per ball and place them evenly spaced on the prepared sheet. Refrigerate for at least 1 hour to set the shape; alternatively, chill up to 24 hours. If refrigerator space is limited, use a parchment-lined plate instead of a baking sheet.
  5. Melt the Chocolate: Using a double boiler or microwave, melt the finely chopped semi-sweet chocolate along with the vegetable or coconut oil. If microwaving, heat in 20-second increments, stirring well between each, until the chocolate is completely smooth and melted. A glass 2-cup measuring cup works well for dipping.
  6. Coat the Dough Balls: Submerge each chilled dough ball into the melted chocolate one at a time, swirling to fully coat. Lift out carefully with a fork or candy dipping tool, tapping gently on the bowl’s edge to remove excess chocolate.
  7. Transfer and Garnish: Use a toothpick or flip the dipping tool to release the coated truffle onto a parchment-lined plate or baking sheet. While chocolate is still wet, sprinkle with flaky sea salt or chocolate sprinkles if desired for extra flavor and presentation.
  8. Set and Store: Refrigerate the coated truffles for at least 20 minutes until the chocolate is firm. Store finished truffles in an airtight container layered with parchment or wax paper in the refrigerator for up to 10 days.

Notes

  • Heat treating the flour is important to make it safe for no-bake recipes like these cookie dough truffles.
  • Use full-fat butter for the best texture and flavor in the dough.
  • You can substitute milk with non-dairy alternatives if desired.
  • Make sure the cookie dough balls are well chilled before dipping to achieve a clean coating.
  • Add garnishes immediately after dipping while the chocolate is wet for the best adherence.
  • Store truffles refrigerated, never at room temperature, to keep their shape and freshness.

Find it online: https://dishcooks.com/cookie-dough-truffles-recipe/