Cookie Dough Truffles

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Chocolate-dipped Cookie Dough Truffles are the perfect bite-sized treats for your holiday party, offering a no-bake, easy-to-make hit that's both sweet and decadently delightful. These little morsels are sure to be a crowd-pleaser, bringing a touch of sweetness to any festive gathering.

Course Dessert

Cuisine American

Keyword cookie dough, truffles

Prep Time 30

Cook Time 6

Chill Time 1 30

Total Time 2 6

Servings

Calories 255kcal

Author Stacie Vaughan

Ingredients

½ cup butter room temperature
½ cup light brown sugar
2 tsp vanilla extract
1 ⅓ cup all purpose flour heat treated
1-2 tsp heavy cream or whole milk, as needed
1 ¼ cup mini semi-sweet chocolate chips
2 ½ cups high quality chocolate chips or chopped chocolate

US Customary - Metric

Instructions

In a mixing bowl beat together the butter, brown sugar and vanilla until blended. Stir in the flour, just until combined. Note: Heat treat flour by placing it in a microwave-safe bowl, and microwave on high for 30 seconds. Stir, and microwave in 15-second bursts until it reaches 160℉. Allow to cool before using.
If the dough mixture is too dry, add 1 to 2 teaspoons of cream, until it sticks together.
Stir in mini chocolate chips.
Roll the dough into approx. 20 small balls, about 1 inch round. Use a small ice cream scoop, or melon baller, or spoon to measure equal amounts. Place rolled balls in the freezer to chill for 15 minutes.
When the dough is set, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. Drop the cookie dough balls into the melted chocolate and turn gently with a large fork. Lift the fork and allow excess chocolate to drip off, scraping excess on the lip of the bowl.
Place chocolate coated balls on parchment paper. Repeat with remaining doughballs. Decorate as desired.
Refrigerate until chocolate is set. Enjoy!

Notes

Heat-Treating Flour: Don’t skip this step! It makes the flour safe to eat raw. Microwave in short bursts and use a thermometer to ensure it reaches 160°F.
Dough Texture: If your dough feels crumbly, add heavy cream or milk a teaspoon at a time until it holds together.
Melting Chocolate: Use good-quality chocolate and melt it at 50% power to avoid scorching. Stir often!
Dipping Tip: A fork works great for dipping—let the excess chocolate drip off before placing the truffle on parchment paper.
Make Ahead: Truffles can be stored in an airtight container in the fridge for up to 1 week or frozen for longer storage.
Decoration Ideas: Drizzle with white chocolate, top with sprinkles, or dust with cocoa powder for a festive touch.

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