Cookie Dough Truffles (Printable)
Rich, bite-sized dough balls coated in smooth chocolate. Ideal for sharing or gifts.
# What's Needed:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 tablespoons milk
05 - 2 teaspoons pure vanilla extract
06 - 2 1/4 cups heat-treated all-purpose flour
07 - 1/2 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)
# How to Make It:
01 - In a large bowl, beat the butter, light brown sugar, and granulated sugar together until light and fluffy.
02 - Mix in the milk and vanilla extract until fully incorporated.
03 - Gradually add the heat-treated flour and salt, mixing until just combined.
04 - Stir mini chocolate chips into the dough evenly.
05 - Roll the dough into 1-inch balls and arrange them on a parchment-lined baking sheet.
06 - Freeze the dough balls for 30 minutes to firm up before coating.
07 - Melt the chocolate and optional coconut or vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
08 - Dip each chilled dough ball into the melted chocolate using a fork or dipping tool, letting excess drip off, then place them back on the baking sheet.
09 - Refrigerate the coated truffles for about 15 minutes until chocolate hardens.
10 - Store truffles in an airtight container in the refrigerator for up to one week.
# Tips for Success:
01 -
- They taste like sneaking raw cookie dough from a mixing bowl, except no guilt and no food safety worry.
- Twenty-four truffles means you can stash some in the freezer and pretend there's a stockpile waiting for emergencies.
- The whole process takes less than an hour, most of it hands-off chilling time.
02 -
- Heat-treating the flour isn't optional theater; it's the reason you can safely eat these raw and soft, so don't skip it or your truffles become a food safety risk instead of a treat.
- Chilling the dough balls properly makes the difference between truffles that hold their shape and dough that melts off the fork into the chocolate.
03 -
- If your chocolate is too thick to coat smoothly, add the oil a half teaspoon at a time until it flows like you want it to; too much oil and it won't set properly.
- A cookie scoop or small ice cream scoop takes the guesswork out of rolling uniform truffles, which looks more polished and cooks more evenly.