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A pie of truffle and one cut in half so you can see the interior.
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Chocolate Chip Cookie Dough Truffles

Learn how to make these indulgent Cookie Dough Truffles! These bite-sized treats are made with edible cookie dough and coated in rich chocolate.
Course candy, Dessert
Cuisine American
Keyword chocolate, cookie dough, truffle
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 25 people
Calories 335kcal
Author Jillian Wade
Cost $9.73

Equipment

  • stand mixer or handheld mixer
  • mixing bowls
  • baking sheets
  • Wax paper OR parchment paper
  • Double boiler or heatproof bowl
  • measuring cups and spoons

Ingredients

  • 8 Tablespoons salted butter at room temperature
  • ¾ cup packed light brown sugar
  • 2¼ cups all-purpose flour heat-treated* (see notes below)
  • 14 ounces can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1 ½ pounds semisweet chocolate coarsely chopped
  • Mini chocolate chips for garnish
US Customary - Metric

Instructions

MAKE THE COOKIE DOUGH:

  • In the bowl of a stand mixer, add the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.
  • Add the flour, sweetened condensed milk, and vanilla and beat on low speed until combined. Add the chocolate chips and beat until just combined.
  • Cover the bowl with plastic wrap and refrigerate until the mixture has firmed enough to scoop into balls, about 30-60 minutes.
  • Line a baking sheet with wax or parchment paper. Once the dough is firm, scoop and roll the cookie dough into 1-1 ½ inch balls.
  • Place the cookie dough balls on the prepared baking sheet and freeze for 1-2 hours or overnight.

DIP COOKIE DOUGH BALLS:

  • When you’re ready to dip the cookie dough balls, line another baking sheet with wax paper or parchment.
  • Then, melt the chopped chocolate in a heatproof bowl set over a pot with about 1 inch of simmering water.
  • One at a time, dip each chilled cookie dough ball into the chocolate, coating it entirely in chocolate and using a rubber scraper to remove excess chocolate from the bottom of the truffle.
  • Transfer the truffle to the prepared baking sheet and sprinkle with mini chocolate chips. Repeat with the remaining cookie dough balls.

TO FINISH:

  • Place the truffles in the freezer to fully set for 1 hour. Then, remove them from the baking sheet and place them in an airtight container.
  • Refrigerate the truffles until ready to serve.

Notes

How To Heat-Treat Flour:

Heat-treating your flour is essential to ensure it's safe for no-bake recipes. 
  1. Preheat your oven to 350°F (175°C).
  2. Spread the flour evenly on a baking sheet lined with parchment paper.
  3. Bake for 5-7 minutes, stirring halfway through, until the flour reaches 165°F. Use an instant-read thermometer to ensure accuracy.
  4. Let the flour cool completely before using it in the recipe.
 

Nutrition

Serving: 2truffles | Calories: 335kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 262mg | Fiber: 3g | Sugar: 27g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 3mg