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Cookie Dough Truffles

Cookie dough truffles combine creamy, heat-treated cookie dough with mini milk chocolate chips and a smooth semisweet chocolate shell. Chill the dough balls before dipping, then refrigerate until the coating sets.
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Prep Time 15 minutes
Cook Time 4 minutes
Chilling 55 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 191
Ingredients Equipment Method Notes

Ingredients
  

Make the cookie dough
  • 1.25 cup all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed, light
  • 0.25 cup granulated sugar
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt fine
  • 0.5 cup chocolate chips mini, milk chocolate
Coat the truffles
  • 12 oz semisweet chocolate finely chopped
  • 1 tbsp coconut oil refined

Equipment

  • 1 microwave
  • 1 18x13-inch rimmed baking sheet

Method
 

Make the cookie dough
  1. Put the flour in a microwave-safe bowl and microwave in 30-second bursts, stirring after each, until it reaches 165°F in several spots, about 1 to 2 minutes total.
  2. Cool the flour completely.
  3. In a medium bowl, beat the butter, brown sugar, and granulated sugar until creamy, 2 to 3 minutes.
  4. Beat in the milk and vanilla until smooth.
  5. Beat in the cooled flour and salt on low just until combined.
  6. Stir in the mini chocolate chips.
  7. Divide the dough into 24 equal portions, about 1 1/2 tablespoons each, and roll into balls.
  8. Place the balls on a parchment-lined 18x13-inch rimmed baking sheet and refrigerate for 30 minutes, until firm.
Coat the truffles
  1. Put the semisweet chocolate and coconut oil in a microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring after each, until smooth, about 2 to 3 minutes total.
  2. Dip each chilled ball in the melted chocolate, let the excess drip off, and return it to the baking sheet.
  3. Refrigerate for 20 to 30 minutes, until the coating is set.

Notes

For neat dipping, keep the dough balls chilled until coating. Store in the refrigerator for up to 1 week or freeze for up to 2 months. For a dairy-free option, use dairy-free butter, milk, and chocolate.