Chocolate Chip Cookie Dough Truffles (Printable Version)
Irresistible bite-sized truffles with creamy cookie dough centers and smooth chocolate coating. Eggless, vegetarian, and ready in just 1 hour.
# What You’ll Need:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 1/4 cup granulated sugar
04 - 1/4 teaspoon salt
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1 1/4 cups all-purpose flour, heat-treated
08 - 2/3 cup mini chocolate chips
→ Chocolate Coating
09 - 8 ounces semisweet or milk chocolate, chopped
10 - 1 tablespoon coconut oil or vegetable shortening, optional
# Directions:
01 - In a large mixing bowl, cream together the softened butter, packed light brown sugar, granulated sugar, and salt until the mixture is light and fluffy, approximately 2-3 minutes.
02 - Add the whole milk and pure vanilla extract to the creamed mixture. Mix thoroughly until all ingredients are fully combined.
03 - Gradually stir in the heat-treated flour until fully incorporated, ensuring no dry streaks remain in the dough.
04 - Fold the mini chocolate chips into the dough using a spatula or wooden spoon until evenly distributed throughout.
05 - Scoop 1-tablespoon portions of dough and roll between your palms into smooth, uniform balls. Arrange on a parchment-lined baking sheet.
06 - Place the baking sheet in the freezer for 20-30 minutes until the dough balls are completely firm to the touch.
07 - Place the chopped chocolate and coconut oil, if using, in a microwave-safe bowl. Melt in 20-second bursts, stirring between intervals until completely smooth.
08 - Remove chilled dough balls from the freezer. Using a fork or dipping tool, submerge each ball into the melted chocolate, rotate to coat evenly, and allow excess chocolate to drip off before returning to the baking sheet.
09 - Transfer the dipped truffles to the refrigerator for 15 minutes until the chocolate coating is completely set and firm.
10 - Transfer cooled truffles to an airtight container and refrigerate for up to 1 week until ready to serve or gift.
# Top Tips:
01 -
- These truffles let you indulge in cookie dough without any worry about raw eggs, something I wish I had known during all those years of sneaking dough from the mixing bowl.
- The contrast between the creamy, slightly gritty cookie dough center and the smooth chocolate shell creates a texture experience that beats any store bought candy.
02 -
- If your dough feels too sticky to roll, add an extra tablespoon of flour rather than struggling with messy hands and misshapen balls.
- Working in small batches when dipping keeps the remaining dough balls properly chilled, preventing them from softening and losing shape in the warm chocolate.
03 -
- For picture perfect truffles, use a second chocolate coating after the first layer has set, creating a thicker shell that prevents any dough from peeking through.
- Adding a tiny pinch of flaky sea salt to the top of each truffle while the chocolate is still wet creates a sophisticated flavor contrast that elevates these from simple treats to gourmet confections.