CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
These Chocolate Chip Cookie Dough Truffles are sweet, bite-sized treats made without eggs, so they’re totally safe to eat raw! Coated in rich chocolate, they’re perfect for holidays, parties, or anytime cravings hit.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour heat-treated—see notes
- ¼ teaspoon salt
- ½ cup mini chocolate chips
For the Coating:
- 1½ cups chocolate chips milk or dark
- 1 teaspoon coconut oil or shortening optional, for smoother coating
Instructions
Make the Dough:
- In a bowl, beat butter, brown sugar, and granulated sugar until creamy. Mix in milk and vanilla.
Add Dry Ingredients:
- Stir in flour and salt until combined. Fold in mini chocolate chips.
Shape and Chill:
- Roll dough into 1-inch balls and place on a parchment-lined tray. Chill in the freezer for 20–30 minutes.
Coat in Chocolate:
- Melt chocolate chips (with coconut oil if using) until smooth. Dip each truffle using a fork or skewer, letting excess drip off.
Set and Serve:
- Place coated truffles on parchment paper. Chill until the chocolate hardens. Store in the fridge.
Notes
- Heat-Treating Flour: Microwave flour in a bowl for 1–2 minutes or bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let cool before using.
- Storage: Keep refrigerated in an airtight container for up to 1 week.
- Garnish Tips: Add a sprinkle of sea salt or drizzle with white chocolate for a fancy touch.