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Chocolate Chip Cookie Dough Truffles

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These Chocolate Chip Cookie Dough Truffles are a no-bake treat featuring edible cookie dough coated in rich chocolate. They’re bite-sized, creamy, and perfect for satisfying your sweet tooth. Great for parties, gifts, or just a fun dessert to keep in the fridge!

Ingredients

Scale

For the Edible Cookie Dough:

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1 cup (120g) all-purpose flour (heat-treated, see notes)
  • ¼ tsp salt
  • ½ cup (90g) mini chocolate chips

For the Chocolate Coating:

  • 2 cups (340g) semi-sweet or milk chocolate chips
  • 1 tbsp coconut oil or vegetable shortening (for a smooth coating

Instructions

Instructions

Step 1: Make the Edible Cookie Dough

  1. Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely. This makes it safe to eat raw.
  2. Mix the dough: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add liquids: Mix in the vanilla extract and milk.
  4. Incorporate dry ingredients: Stir in the heat-treated flour and salt until well combined.
  5. Fold in mini chocolate chips: Gently mix in the mini chocolate chips.

Step 2: Form the Truffles

  1. Shape the dough: Scoop out small portions (about 1 tablespoon) and roll into balls. Place them on a lined baking sheet.
  2. Chill: Refrigerate for 30 minutes or freeze for 15 minutes until firm.

Step 3: Coat in Chocolate

  1. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
  2. Dip the truffles: Using a fork or toothpick, dip each cookie dough ball into the melted chocolate, coating completely. Let excess chocolate drip off.
  3. Set the truffles: Place the coated truffles back on the baking sheet. If desired, drizzle extra chocolate on top for decoration.
  4. Chill again: Refrigerate for 15–20 minutes until the chocolate sets.

Step 4: Serve & Enjoy!

 

  1. Store & serve: Keep in an airtight container in the fridge for up to a week or freeze for longer storage.

Notes

  • Make it dairy-free: Use vegan butter, dairy-free chocolate chips, and almond milk.
  • For extra crunch: Add crushed nuts or toffee bits to the dough.
  • Use white chocolate: Swap dark chocolate for white chocolate for a fun variation.

Find it online: https://recipe.newsvks.com/chocolate-chip-cookie-dough-truffles-2/