November 9, 2023
Review RecipeCookie Dough Truffles
These delightful cookie dough truffles have a soft center and decadent chocolate coating and make a delicious idea for a potluck or homemade gift.
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These cookie dough truffles take everyone’s favorite guilty pleasure and wraps it in decadent chocolate for a heavenly tiny treat. They are easy to make, with soft cookie dough centers inside that rich chocolate shell, and are so delicious that you’ll be tempted to eat them all yourself!
Cookie Dough Truffles Ingredients
The velvety chocolate coating reveals a core filled with rich cookie dough that boasts notes of brown sugar, aromatic vanilla, and tiny morsels of semi-sweet chocolate chips.
To make these delicious bites, you’ll need:
- 1¾ cups of all-purpose flour
- 1 cup of unsalted butter, softened to room temperature
- ¾ cup of light brown sugar
- ½ cup of granulated sugar
- 1½ teaspoons of vanilla extract
- 2 tablespoons of heavy cream
- ¼ teaspoon of salt
- 1½ cups of mini semi-sweet chocolate chips
- 15 ounces of dark chocolate melting wafers (I used the Ghirardelli brand)
- 4 ounces of milk chocolate melting wafers (I used the Ghirardelli brand)
PRO TIP:
Mini chocolate chips are a must for this recipe. The standard-size chocolate chips are too big and do not work well for these chocolate chip cookie dough truffles.
Substitutions And Additions
CHOCOLATE: If you can’t find the dark chocolate melting wafers, you can substitute a 16-ounce package of chocolate almond bark or candy coating for this delicious recipe.
You will follow the melting instructions on the package of your brand chocolate almond bark.
SPRINKLES: You can decorate these cookie dough truffles with colorful sprinkles to coordinate with a party theme and colors.
You will want to make sure to add the sprinkles while the chocolate coating is still wet. Once the chocolate firms up, the sprinkles will not stick to the truffles.
How To Make This Cookie Dough Truffles Recipe
Making truffles is surprisingly easy. When making any recipe that uses flour that isn’t being baked, you first need to make sure to heat treat it to kill any bacteria.
Next, you will mix up the cookie dough and truffle filling. Finally, each truffle is coated in a rich layer of chocolate. That’s all there is to it!
STEP ONE: Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set one aside.
STEP TWO: On the second baking sheet, with parchment paper, evenly spread the all-purpose flour across the surface of the baking sheet.
STEP THREE: Bake the flour for five to seven minutes, watching it carefully to ensure that the flour does not burn.
You are treating the flour to kill any bacteria before using it in raw cookie dough.
OUR RECIPE DEVELOPER SAYS
If you want to heat treat additional flour for another recipe, you can do it all at once and store the extra heat-treated flour in an airtight container until you are ready to use it.
STEP FOUR: Remove the flour from the oven and allow it to cool completely before using it in this recipe.
STEP FIVE: Using a stand mixer or large bowl with an electric mixer on medium speed, cream together the butter, brown sugar, granulated sugar, and vanilla extract.
Beat until the butter and sugars are light and fluffy.
STEP SIX: Slow the mixer speed to low and add the heavy cream. Mix for 30 seconds to 1 minute or until the heavy cream has been fully incorporated.
STEP SEVEN: With the mixer still on low, slowly add the treated flour, a half cup at a time, and the salt. Mix until the flour is well incorporated.
STEP EIGHT: Using a large wooden spoon, mix the mini semi-sweet chocolate chips into the dough until they are evenly distributed.
STEP NINE: Cover the cookie dough and refrigerate for 30 minutes.
STEP TEN: Using a 1-inch (1 tablespoon) cookie scoop, scoop out the dough and gently roll it in the palm of your hand to form dough into a ball.
Place the dough ball onto the second baking sheet lined with parchment paper. Repeat until all the dough has been formed into balls.
Place the tray into the refrigerator to chill dough balls for an additional 10 to 15 minutes.
PRO TIP:
You can slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.
STEP ELEVEN: In a medium, microwave-safe bowl, melt the dark chocolate wafers for one minute at 50% power.
Stir and heat in 30-second increments until fully melted and smooth.
STEP TWELVE: Roll each cookie dough ball in the melted chocolate.
Lift the chocolate-coated cookie dough truffle out of the bowl of melted chocolate using a fork.
Gently tap the fork on the edge of the bowl to allow any excess chocolate to drip off and to smooth the chocolate on the truffle.
PRO TIP:
You can use a toothpick to help gently push the chocolate-coated cookie dough balls off the fork and onto the parchment paper. This will help to keep from getting fingerprints in your melted chocolate
STEP THIRTEEN: Place the chocolate-coated cookie dough truffles back onto the parchment paper-lined baking sheet.
Repeat until all the cookie dough balls are coated in the melted chocolate. Set aside.
STEP FOURTEEN: In a small microwave-safe bowl, melt the milk chocolate wafers for one minute at 50% power.
Stir and heat in 30-second intervals until melted and smooth.
STEP FIFTEEN: Transfer the melted milk chocolate to a small piping bag with the tip cut off, and drizzle the milk chocolate over the tops of each cookie dough truffle.
STEP SIXTEEN: Place the sheet of chocolate-coated cookie dough truffles back in the refrigerator for five to ten minutes to allow the chocolate to set before serving.
How To Serve
Envision savoring these mouthwatering gems alongside a glass of milk, cool and refreshing as it accentuates the chocolatey goodness that is cookie dough truffles.
Or, for a contrasting burst of flavor, consider coupling them with citrusy lemon bars or tangy strawberry sorbet, creating a treat of pure decadence.
These yummy truffles are the perfect bite-sized treat for cookie dough lovers.
They would make an excellent gift for friends and family, along with our strawberry truffles and white chocolate lemon truffles.
Our cookie dough cupcakes are another great way to enjoy this fun flavor.
MORE COOKIE DOUGH RECIPES
Storage
Let’s have a look at how to store these decadent bite-size treats to enjoy later.
MAKE AHEAD: If you want to plan ahead, you can prepare the cookie dough truffles in advance and store them in the fridge or freezer until you’re ready to enjoy them.
Simply follow the recipe to make the truffle balls, then place them on a baking sheet lined with parchment paper.
Pop the baking sheet in the freezer for about an hour, allowing the truffle balls to firm up.
Once they’re solid, transfer them to an airtight container or a resealable plastic bag, separating the layers with parchment paper to prevent sticking.
When you’re ready to serve, you can dip them in chocolate and add any desired toppings.
IN THE FRIDGE: You can store these easy cookie dough truffles in an airtight container in the refrigerator for up to one week.
You should keep these refrigerated until ready to serve.
IN THE FREEZER: You can freeze the uncoated cookie dough balls for up to two months if they are kept in an airtight zip-top bag.
Allow them to thaw overnight in the refrigerator before coating them in the melted chocolate.
Coating them in the melted chocolate while they are still frozen may cause cracks in your chocolate coating once it hardens.
If you freeze the coated cookie dough truffles, then you may end up with condensation on the outside layer of chocolate once thawed. This may alter the look and texture of the truffles.
Why We Love This Recipe
PERFECT FOR GIFTING: Handmade truffles are a thoughtful and elegant gift option for any occasion.
DECADENT FLAVOR: They boast a rich, velvety chocolate flavor that melts in your mouth, making every bite a truly luxurious experience.
SIMPLE TO MAKE: Despite their gourmet taste, these truffles are surprisingly easy to make.
There’s nothing quite like the indulgent combination of cookie dough and chocolate, and these cookie dough truffles are the perfect example. They are so delicious that you may not be able to stop at just one truffle!
FREQUENTLY ASKED QUESTIONS
What is heat treating?
Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are not any harmful bacteria in the flour if it is not being baked as part of the recipe.
Can I freeze these no-bake cookie dough truffles?
This easy recipe can be stored in the freezer for up to two months.
How do I store the truffles once they are made?
We would recommend storing these little treats in the fridge so that the chocolate coating doesn’t get too warm or soft.
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Cookie Dough Truffles
These delightful cookie dough truffles have a soft center and decadent chocolate coating and make a delicious idea for a potluck or homemade gift.
Prep Time 15 minutes
Total Time 1 hour
Servings 30
Ingredients
- 1¾ cups all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups mini semi-sweet chocolate chips
- 15 ounces dark chocolate melting wafers, I used Ghirardelli brand
- 4 ounces milk chocolate melting wafers, I used Ghirardelli brand
Instructions
- Preheat the oven to 300°F. Line two baking sheets with parchment paper. Set one aside.
- On the second baking sheet, with parchment paper, evenly spread the all-purpose flour across the surface of the baking sheet.
- Bake the flour for 5 to 7 minutes, watching it carefully to ensure that the flour does not burn. You are treating the flour to kill any bacteria before using it in raw cookie dough.
- Remove the flour from the oven and allow it to cool completely before using it in this recipe.
- Using a stand mixer or large mixing bowl with a handheld mixer on medium speed, cream together the butter, light brown sugar, granulated sugar, and vanilla extract. Beat until the butter and sugars are light and fluffy.
- Slow the mixer speed to low and add the heavy cream. Mix for 30 seconds to 1 minute or until the heavy cream has been fully incorporated.
- With the mixer still on low, slowly add the treated flour, ½ cup at a time, and the salt. Mix until the flour is well incorporated.
- Using a large wooden spoon, mix the mini semi-sweet chocolate chips into the dough until they are evenly distributed.
- Cover the cookie dough and refrigerate for 30 minutes.
- Using a 1-inch (1 tablespoon) cookie scoop, scoop out the dough and gently roll it in the palm of your hand to form a ball. Place the dough ball onto the second baking sheet lined with parchment paper. Repeat until all the dough has been formed into balls. Place the tray into the refrigerator to chill the dough balls for an additional 10 to 15 minutes.
- In a medium, microwave-safe bowl, melt the dark chocolate wafers for 1 minute at 50% power. Stir and heat in 30-second increments until fully melted and smooth.
- Roll each cookie dough ball in the melted chocolate. Lift the chocolate-coated cookie dough truffle out of the bowl of melted chocolate using a fork, and gently tap the fork on the side of the bowl to allow any excess chocolate to drip off and to smooth the chocolate on the truffle.
- Place the chocolate-coated cookie dough truffles back onto the parchment paper-lined baking sheet. Repeat until all the cookie dough balls are coated in the melted chocolate. Set aside.
- In a small microwave-safe bowl, melt the milk chocolate wafers for 1 minute at 50% power. Stir and heat in 30-second intervals until melted and smooth.
- Transfer the melted milk chocolate to a small piping bag, with the tip cut off, and drizzle the milk chocolate over the tops of each cookie dough truffle.
- Place the sheet of chocolate-coated cookie dough truffles back into the refrigerator for 5 to 10 minutes to allow the chocolate to set before serving.
Notes
- Mini chocolate chips are a must for this recipe. The standard-size chocolate chips are too big and do not work well for these chocolate chip cookie dough truffles.
- If you want to heat treat additional flour for another recipe, you can do it all at once and store the extra heat-treated flour in an airtight container until you are ready to use it.
- You can slightly dampen your hands with water before rolling the dough into a ball to keep the dough from sticking to your hands.
- You can use a toothpick to help gently push the chocolate-coated cookie dough balls off the fork and onto the parchment paper. This will help to keep from getting fingerprints in your melted chocolate.
Nutrition
Calories: 280kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
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