Cookie Dough Truffles
These Cookie Dough Truffles deliver all the fun of eating raw cookie dough—without the risk. This egg-free, heat-treated flour recipe is safe to eat, no-bake, and easy to make. Perfect for parties, gifting, or snacking, these bite-sized treats are coated in rich chocolate and topped with flaky sea salt or sprinkles for a delightful finishing touch.
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 0 minutes
- Total Time: About 1 hour 30 minutes (including chilling)
- Yield: ~30 truffles
- Category: Dessert, Candy, No-Bake Treats
- Method: No-bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookie Dough:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30ml) milk (any kind)
- ½ teaspoon pure vanilla extract or vanilla bean paste
- 1¼ cups (156g) heat-treated all-purpose flour (spooned & leveled)
- ½ teaspoon salt
- ½ cup (90g) mini chocolate chips
- For the Coating & Topping:
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped
- ½ teaspoon vegetable or coconut oil (optional, for smoother coating)
- Flaky sea salt and/or chocolate sprinkles (optional)
Instructions
- Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 3 minutes).
- Add wet ingredients: Beat in milk and vanilla until combined.
- Add dry ingredients: Mix in heat-treated flour and salt until just combined. Stir in mini chocolate chips.
- Shape truffles: Roll dough into 1-tablespoon balls and place on a parchment-lined baking sheet. Chill for at least 1 hour.
- Melt chocolate: In a microwave-safe bowl, melt chopped chocolate with oil (if using) in 20-second intervals, stirring until smooth.
- Dip truffles: Using a fork or dipping tool, coat each chilled dough ball in melted chocolate. Let excess drip off and place back on parchment.
- Add toppings: While chocolate is still wet, sprinkle with sea salt or sprinkles.
- Set coating: Refrigerate 20-30 minutes until chocolate hardens.
Notes
- Heat-treat flour: Microwave or bake until flour reaches 165°F (74°C) to kill bacteria.
- Use mini chips for more chocolate in every bite.
- Real chocolate bars melt smoother than chips for coating.
- Freeze dipped truffles for up to 2-3 months; thaw in fridge before serving.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Find it online: https://recipesbyliza.com/cookie-dough-truffles/
