Description
Get ready to indulge in the ultimate treat! These No-Bake Cookie Dough Truffles are everything you love about cookie dough but made safe to eat and dipped in rich chocolate for a decadent finish. Perfect for parties, gifts, or satisfying your sweet cravings, these bite-sized delights will quickly become a favorite in your dessert rotation. No baking is required, and the recipe is as simple as it is delicious. Let’s get started!
Ingredients
Cookie Dough Filling:
- 1¾ cups all-purpose flour
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups mini semi-sweet chocolate chips
Chocolate Coating:
- 15 ounces dark chocolate melting wafers (e.g., Ghirardelli brand)
- 4 ounces milk chocolate melting wafers
Instructions
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Prepare the Flour
- Preheat your oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet and bake for 5–7 minutes to kill any bacteria. Allow the flour to cool completely before using.
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Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy.
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Add the Wet Ingredients
- Mix in the vanilla extract, heavy cream, and salt until fully combined. Use a spatula to scrape down the sides of the bowl as needed.
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Incorporate the Dry Ingredients
- Slowly add the cooled, heat-treated flour to the butter mixture, stirring until the dough comes together smoothly.
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Fold in the Chocolate Chips
- Gently fold the mini chocolate chips into the dough, ensuring they’re evenly distributed throughout.
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Shape the Truffles
- Scoop small portions of the dough using a spoon or cookie scoop and roll them into bite-sized balls. Place them on a baking sheet lined with parchment paper.
- Refrigerate for at least 30 minutes, or until firm.
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Melt the Chocolate
- Place the dark chocolate wafers in a microwave-safe bowl and heat in 20-second intervals, stirring after each burst, until fully melted and smooth. Repeat the process for the milk chocolate wafers in a separate bowl.
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Coat the Truffles
- Dip each chilled cookie dough ball into the melted dark chocolate, ensuring it’s fully coated. Use a fork to lift each truffle out of the chocolate and gently tap to remove excess.
- Place the coated truffles back onto the parchment-lined baking sheet. Drizzle the melted milk chocolate over the truffles for a decorative finish.
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Set the Coating
- Let the chocolate coating set completely at room temperature, or refrigerate the truffles for faster results.
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Serve and Enjoy
- Transfer the truffles to a serving plate or store them in an airtight container in the refrigerator for up to 7 days.
Notes
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Heat-Treat the Flour for Safety: Don’t skip heat-treating the flour—it’s an essential step to ensure the cookie dough is safe to eat raw.
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Chill the Dough Before Coating: Refrigerating the dough balls makes them firm enough to dip into the melted chocolate without breaking apart.
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Customize with Toppings: Add sprinkles, crushed nuts, or sea salt on top of the chocolate coating for extra flavor and visual appeal.
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Store Properly for Freshness: Keep the truffles in an airtight container in the fridge for up to 7 days, or freeze them for up to 3 months for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American