Description
Delicious no-bake cookie dough truffles made from safe-to-eat cookie dough coated in smooth melted chocolate. These bite-sized treats combine sweet, buttery cookie dough with rich semi-sweet chocolate and optional garnishes for a perfect dessert or snack.
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 garnishes: 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 on medium-high speed to cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
- Add Liquids and Dry Ingredients: Add the milk and vanilla extract to the creamed mixture and beat on high speed until just combined. Scrape down the bowl sides and bottom as needed. Then add the heat-treated flour and salt, beating on medium speed until just combined. Fold in the mini chocolate chips; the dough will be thick and slightly sticky.
- Shape the Dough Balls: Line a large baking sheet with parchment paper or a silicone baking mat. Roll the cookie dough into approximately 1 tablespoon-sized balls and place them spaced out on the prepared sheet. Refrigerate the dough balls for at least 1 hour or up to 24 hours until firm.
- Melt the Chocolate: Melt the chopped semi-sweet or bittersweet chocolate with the vegetable or coconut oil in a heat-proof bowl. You can do this by using a double boiler or microwaving in 20-second increments, stirring after each until smooth and fully melted.
- Coat the Truffles: Working one dough ball at a time, submerge it completely into the melted chocolate and swirl to coat evenly. Lift out carefully using a fork or candy dipping tool, tapping gently on the bowl’s edge to remove excess chocolate. Transfer the coated truffle onto a parchment-lined plate or baking sheet. If desired, immediately sprinkle with flaky sea salt or chocolate sprinkles before the chocolate sets.
- Set the Coating: Refrigerate the chocolate-coated truffles for at least 20 minutes until the chocolate hardens.
- Store the Truffles: Once set, store the truffles in an airtight container in the refrigerator, layering them with parchment or wax paper to prevent sticking. They keep well for up to 10 days.
Notes
- Ensure the flour is heat-treated to make the dough safe to eat raw.
- The cookie dough can be refrigerated for up to 24 hours before coating.
- Melt chocolate gently to prevent burning and achieve a smooth coating.
- Use a candy dipping tool or fork for easy dipping and coating of truffles.
- Optional garnishes like flaky sea salt can enhance flavor and presentation.
- Store truffles in the refrigerator to maintain firmness and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cookie dough truffles, no bake truffles, chocolate coated truffles, edible cookie dough, holiday desserts, bite-sized treats
