Description
These Cookie Dough Truffles are little bites of heaven! They’re made with edible cookie dough, rolled into balls, and dipped in rich chocolate. Perfect for satisfying your sweet tooth, these no-bake treats are easy to make and great for gifting or sharing.
Ingredients
Units
Scale
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For the Cookie Dough:
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp milk (or more, as needed)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
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For the Coating:
- 1 1/2 cups semisweet or dark chocolate chips
- 1 tbsp coconut oil (optional, for smoother coating)
Instructions
- Heat Treat the Flour: Preheat your oven to 350°F (175°C). Spread the flour on a baking sheet and bake for 5-7 minutes to kill any bacteria. Let it cool completely.
- Make the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla, salt, and milk, and mix well. Slowly stir in the cooled flour until combined. Fold in the mini chocolate chips.
- Form the Truffles: Scoop small amounts of dough and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Freeze for 20-30 minutes, until firm.
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
- Dip the Truffles: Using a fork or dipping tool, dip each frozen dough ball into the melted chocolate, letting the excess drip off. Place back on the parchment-lined tray.
- Set and Serve: Chill the dipped truffles in the refrigerator for 15-20 minutes, or until the chocolate is set.
Notes
- You can swap the chocolate chips in the dough for chopped nuts, sprinkles, or toffee bits for a fun twist!
- Store the truffles in an airtight container in the fridge for up to a week or freeze for longer storage.