These irresistible chocolate chip cookie dough truffles bring together the best of both worlds – safe-to-eat cookie dough and luxurious chocolate coating. Ready in just 45 minutes, these bite-sized treats pack all the nostalgic flavors of childhood baking sessions, minus any worries about raw ingredients. With a perfectly balanced mix of sweetness and rich chocolate, each truffle delivers pure bliss at only 200 calories. They’re the ultimate make-ahead dessert that’ll have everyone asking for the recipe.
Ingredients
- Butter: 1/3 cup, softened at room temperature for smooth mixing
- Light Brown Sugar: 1/3 cup, adds perfect sweetness and moisture
- Vanilla Extract: 1 1/2 teaspoons for rich flavor
- All-purpose Flour: 1 cup, heat treated for food safety
- Milk: 1-2 teaspoons, as needed for consistency
- Mini Chocolate Chips: 1 cup for the cookie dough filling
- Coating Chocolate: 2 cups Ghirardelli chips or chopped chocolate
Instructions
- Make the Base: Beat softened butter with brown sugar and vanilla until perfectly combined
- Create the Dough: Mix in heat-treated flour until just combined. Add milk if mixture seems dry
- Add Texture: Fold in mini chocolate chips until evenly distributed
- Shape Truffles: Grease hands and roll dough into 20 one-inch balls
- Chill: Place in refrigerator for 30 minutes or freezer for 15 minutes until firm
- Prepare Coating: Melt chocolate chips at 50% microwave power, stirring every 30 seconds
- Dip Truffles: Coat each ball in melted chocolate, lift with fork to drain excess
- Set: Place on parchment paper and refrigerate until chocolate coating hardens
Storage Tips
These sweet little truffles keep wonderfully in the fridge for up to 1 week in an airtight container. For longer storage, pop them in the freezer for up to 3 months! Just place them in a freezer-safe container with wax paper between layers to prevent sticking. Let them thaw in the fridge for about 30 minutes before serving.
Tips for Perfect Chocolate Coating
Getting that smooth chocolate coating might seem tricky, but here’s a friendly tip: add a tiny bit of coconut oil or shortening to your melted chocolate – about 1 teaspoon per cup. This makes the chocolate thinner and gives you that beautiful, glossy finish! Keep your cookie dough balls nice and cold while dipping – it makes the whole process much easier and neater.
Fun Variations
Love to mix things up? Try using dark chocolate for dipping, or swap the vanilla extract for almond extract. You can also roll some of the truffles in crushed nuts, sprinkles, or cookie crumbs right after dipping for extra pizzazz. For a fancy touch, drizzle white chocolate over the dark chocolate coating once it’s set – so pretty for parties!
Serving Ideas
These truffles shine as part of a dessert platter! Set them out with fresh berries and other small treats for an amazing dessert spread. They’re perfect for baby showers, birthday parties, or holiday gatherings. Want to make them extra special? Place each truffle in a mini cupcake liner and arrange them on a pretty plate.
Chocolate Chip Cookie Dough Truffles
Equipment
- Mixing bowl
- Parchment paper
Ingredients
- 1/3 cup butter, softened
- 1/3 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour heat treated*
- 1-2 teaspoons milk as needed
- 1 cup mini chocolate chips
- 2 cups high quality chocolate chips or chopped chocolate for melting, Ghirardelli brand recommended
Instructions
- In a mixing bowl beat together the butter, brown sugar and vanilla. Stir in the heat treated* flour, just until combined.
- If the dough is too dry, add 1-2 tsp of milk. Stir in mini chocolate chips.
- Grease your hands with cooking spray and roll the dough into 20, small balls (about 1 inch). Refrigerate for 30 minutes, or freeze for 15 minutes.
- When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. Drop the cookie dough into the melted chocolate and turn it gently with a fork. Lift it up onto the fork and allow excess chocolate to drip off.
- Place it on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.
