Cookie Dough Truffles
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These Cookie Dough Truffles are soft, sweet, loaded with mini chocolate chips, and have a smooth milk chocolate shell. They’re the perfect combination of edible cookie dough and chocolate truffles. These truffles are irresistable and make the ultimate bite size dessert.
The best part? No baking is required!
There’s something pretty amazing about not having to wait on the oven preheating. No bake desserts like these cookie dough bites and chocolate no bake cookies are my go-to recipes when we’re craving something sweet late at night or during the warm months.
Why You’ll Love These Cookie Dough Truffles
- no bake dessert
- safe to eat, thanks to the heat-treated flour and no eggs
- rich, buttery cookie dough center
- Perfect for the holidays, gifting, and parties
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter – I used unsalted butter for this recipe and added salt, but you can just use salted butter instead. Make sure your butter is at room temperature so it creams easily with the sugars.
Light Brown Sugar & Granulated Sugar – This combination is the classic chocolate chip cookie dough flavor. Be sure to pack the light brown sugar. You can also just make your own light brown sugar, if you have molasses.
All-purpose Flour – Raw flour can have harmful bacteria in it like E. coli and Salmonella. Heating the flour up to 160 degrees F will kill the bacteriaso it’s safe to eat.
Chocolate Chips – There are a variety of chocolate chips used in this recipe. You can swap out any of the chocolte chips for semi-sweet, milk chocolate, or dark chocolate as long as you use the same measurements.
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Substitutions and Variations
- Use semi-sweet or dark chocolate instead of milk chocolate for coating the truffles.
- Add chopped nuts, toffee bits, or mini M&Ms for extra texture.
- Mix in spirnkles for a funfetti version.
- Drizzle with white chocolate instead of dark chocolate using the same measurement of chocolate chips.
- Add 1/2 teaspoon almond extract or any extract that you prefer.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Cookie Dough Truffles
Prep Work: Heat-treat the flour and line a large baking sheet or cookie sheet with parchment paper.
Step 1: Beat the butter, sugars, and vanilla extract until smooth and creamy.
Step 2: Add the cooled flour and salt to the wet ingredients. Beat until combined.
Step 3: Fold in the mini chocolate chips until evenly distributed.
Step 4: Using a cookie scoop, scoop the dough and roll it between your palms to form smooth truffles. Place on the prepared baking sheet and chill for 20 minutes.
Step 5: Melt the milk chocolate chips and dip each chilled truffle in the chocolate. Tap off the excess chocolate and place back on the prepared baking sheet. Let the chocolate set up.
Step 6: Melt the dark chocolate and place in a sandwich bag. Cut a small hole in one of the corners and drizzle the dark chocolate on top of the truffles once the milk chocolate coating is set.
Tips for the Best Results
- Make sure the flour is fully cooled before adding it to the dough.
- Chill the cookie dough balls so they hold their shape when dipping.
- Use a fork and tap gently on your wrist that’s holding the fork to remove excess chocolate.
- Work quickly when dipping so the dough stays firm.
- Let the chocolate fully set before storing.
How to Store and Freeze
To store the cookie dough truffles, place in an airtight container in the fridge for up to 5 days.
Freeze the truffles in a freezer-safe container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before enjoying.
Recipe FAQs
Yes, the flour is heat-treated and there are no eggs in this recipe. So, no worries!
Absolutely! You can make and shape the cookie dough balls a day before actually coating them with milk chocolate.
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Cookie Dough Truffles
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Ingredients
- 1 ¼ cups unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour heat treated
- ¼ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- 2 cups milk chocolate chips
- ½ cup dark chocolate chips for drizzling
Instructions
- Place the 2 cups all-purpose flour in a microwave-safe bowl. Microwave in 30 second intervals and whisk after each interval until the flour reaches 160 degrees F. The whisking helps prevents clumping and sticking to the bowl. It took me 4 30-second intervals.
- Set the flour aside to cool.
- Line a large baking sheet or cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, add the butter, brown sugar, granulated sugar, and vanilla extract. Beat with a hand mixer on medium speed until smooth and creamy.
- Add the heat-treated flour and salt, fold in until completely combined.
- Fold in the mini chocolate chips until evenly distributed.
- Use a 1 tablespoon cookie scoop, scoop equal bite-size balls of cookie dough. Roll between your palms to create a smooth ball and place onto the prepared baking sheet.
- Once all the cookie dough balls are done, place in the refrigerator to chill for 20 minutes.
- Place the milk chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after every interval until melted.
- Using a fork and a skewer, dip each chilled cookie dough ball into the milk chocolate. Tap off any excess chocolate and use the skewer to push off the fork back onto the parchment paper lined baking sheet.
- Add the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chips are completely melted.
- Place the dark chocolate in a sandwich bag and cut a small hole into one of the corners.
- Drizzle the top of the cookie dough truffles with the dark chocolate.
- Place the truffles in the refrigerator for a few minutes to allow the chocolate to set up fully.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)