Cookie Dough Truffles
These no-bake Cookie Dough Truffles feature eggless chocolate chip cookie dough rolled into bite-sized balls and dipped in rich chocolate for a safe, indulgent treat that satisfies raw cookie dough cravings with sophisticated flair.
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour heat-treated for safety*
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 8 ounces semi-sweet or dark chocolate chopped (for coating)
- 1 tablespoon shortening or coconut oil helps thin the chocolate for dipping
- Optional: 2 ounces white chocolate for drizzling
- *Heat-treat flour by microwaving for 1 minute stirring, then microwaving 30 seconds more until it reaches 165°F, or spread on a baking sheet and bake at 350°F for 5-7 minutes.
Instructions
- Prepare the cookie dough base by creaming together the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes. The proper creaming creates the foundation for that authentic cookie dough texture.
- Add the milk and vanilla extract to the butter mixture and beat until fully incorporated. These liquid ingredients help achieve the right consistency without using eggs.
- Gradually mix in the heat-treated flour and salt until just combined. Be careful not to overmix, as this can make your truffles dense rather than tender.
- Fold in the mini chocolate chips by hand using a spatula, distributing them evenly throughout the dough. Mini chips work better than regular ones as they distribute more evenly in these small treats.
- Chill the dough for 30 minutes in the refrigerator until firm enough to handle. This makes rolling much easier and cleaner.
- Line a baking sheet with parchment paper and use a small cookie scoop or tablespoon to portion the dough.
- Roll each portion into smooth 1-inch balls between your palms and place them on the prepared baking sheet. If the dough becomes sticky, refrigerate it for 10 minutes before continuing.
- Freeze the dough balls for 20 minutes until firm. This crucial step ensures they hold their shape during the dipping process.
- Melt the chocolate and shortening in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. The shortening prevents the chocolate from becoming too thick for dipping.
- Dip each chilled dough ball into the melted chocolate using a fork or dipping tool, tapping gently to remove excess. Work with just a few balls at a time, keeping the rest in the freezer to maintain firmness.
- Place dipped truffles back onto the parchment paper and allow the chocolate to set completely, about 30 minutes at room temperature or 15 minutes in the refrigerator.
- For optional decoration, drizzle with melted white chocolate using a piping bag or fork for a professional finish.
Notes
- For food safety, don’t skip heat-treating the flour—raw flour can contain harmful bacteria.
- These truffles can be made up to 3 days ahead and stored in the refrigerator in an airtight container.
- For cleaner dipping, use a fork to dip the balls and tap off excess chocolate on the side of the bowl.
- If your melted chocolate begins to thicken while dipping, microwave for 10-15 seconds to maintain a smooth consistency.
- Allow truffles to come to room temperature for about 10 minutes before serving for the best flavor and texture.