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 Time15

Chill Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Cookie Dough Truffles Recipe

Servings:

Calories: 280kcal

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