Chocolate Chip Cookie Dough Truffles
Delightful no-bake treats that combine cookie dough and rich chocolate coating, perfect for parties or a sweet treat at home.
Ingredients
Dough Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour (heat-treated) Make sure to heat-treat your flour to eliminate any bacteria.
- 1/4 teaspoon salt
- 1 tablespoon milk Add if needed to bind the dough.
- 1 cup mini chocolate chips
Coating Ingredients
- 1 1/2 cups semisweet chocolate chips For coating.
- 1 tablespoon coconut oil or vegetable shortening Optional, for melting.
Instructions
Preparation
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the vanilla extract until well incorporated.
- Gradually add heat-treated flour and salt, stirring gently to form a soft dough.
- If the dough is crumbly, add 1 tablespoon of milk to bind it together.
- Fold in the mini chocolate chips evenly.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the dough balls for 15–20 minutes until firm.
Coating
- Melt the semisweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled dough ball in the melted chocolate, allowing excess to drip off, and place back on the parchment paper.
- Let the truffles set at room temperature or in the fridge until the chocolate hardens.
Notes
These truffles can be served plain or dressed up with sprinkles or crushed nuts. Store in an airtight container in the refrigerator for about a week or freeze for longer storage.