Description
Indulge in these delightful Cookie Dough Truffles—bite-sized treats featuring edible cookie dough enveloped in a smooth coating of melted chocolate. Perfect for those who love the taste of raw cookie dough without the baking, these truffles offer a rich, sweet, and creamy experience with each bite. They’re easy to prepare, require no baking, and can be customized with a sprinkle of flaky sea salt or chocolate sprinkles for extra flair.
Ingredients
Scale
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (30ml) milk (any kind)
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1/4 cups (156g) heat-treated all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 cup (90g) mini chocolate chips
Chocolate Coating
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
- 1/2 teaspoon vegetable oil or coconut oil
- Optional for garnish: flaky sea salt and/or chocolate sprinkles
Instructions
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter, light brown sugar, and granulated sugar together on medium-high speed. Continue mixing until the mixture is light and fluffy, about 3 minutes, ensuring a smooth base for the cookie dough.
- Add Wet Ingredients and Flour: Pour in the milk and vanilla extract, then beat on high speed until fully incorporated. Scrape down the bowl sides and bottom as needed. Add the heat-treated flour and salt, then beat on medium speed until combined. Finally, fold in the mini chocolate chips to complete the dough, which will be thick and slightly sticky.
- Shape and Chill Dough Balls: Line a large baking sheet with parchment paper or a silicone baking mat. Scoop about 1 tablespoon of dough per ball and roll into uniform balls, placing them on the prepared sheet. Refrigerate for at least 1 hour, or up to 24 hours, to allow the dough to set and hold its shape.
- Melt Chocolate Coating: Melt the finely chopped chocolate with the vegetable or coconut oil either in a double boiler or microwave. If microwaving, place the chocolate and oil in a medium heatproof bowl (a deep glass measuring cup works well) and heat in 20-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Dip Dough Balls in Chocolate: Working one dough ball at a time, submerge it into the melted chocolate and swirl to coat completely. Lift the truffle out using a fork or dipping tool, gently tapping to remove excess chocolate. Use a toothpick or the dipping tool to transfer the coated truffle onto a lined plate or baking sheet. If desired, sprinkle flaky sea salt or chocolate sprinkles on top while the coating is still wet.
- Set and Store Truffles: Refrigerate the chocolate-coated truffles for at least 20 minutes to allow the coating to harden. Once set, store the truffles in an airtight container with parchment or wax paper layers in between, keeping them refrigerated for up to 10 days to preserve freshness.
Notes
- Make sure to use heat-treated flour to ensure it’s safe for raw consumption. Heat treatment can be done by baking flour at 350°F (175°C) for 5 minutes.
- Dough balls can be refrigerated up to 24 hours before dipping for convenience.
- Use high-quality chocolate bars for a richer, smoother coating.
- Vegetable or coconut oil helps smooth the chocolate and makes dipping easier.
- Truffles can be stored in the fridge for up to 10 days; allow them to come to room temperature briefly before serving for best texture and flavor.
- Optional garnishes add a lovely texture and flavor contrast but are not necessary.
