Cookie Dough Truffles are bite sized and chocolate covered. Made with delicious, edible cookie dough, they are perfect for sharing!
We love creating bite sized, sharable holiday treats. When making cookies, we are almost always guilty of sampling the cookie dough. Since most cookie dough is made with raw eggs and flour, this isn’t always the best idea.
Cookie Dough Truffles are made with egg free, edible cookie dough. Simple chocolate covered bites of sugary goodness, these are perfectly safe and absolutely delicious!
What You’ll Need to Make Cookie Dough Truffles
- Flour – We prefer to use all purpose flour for best results.
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Brown Sugar – Packed. We use light brown sugar. You can also use dark brown sugar. The cookies will have a deeper, richer flavor.
- Pantry Ingredients – Regular white granulated sugar, iodized salt and vanilla extract.
- Milk – We use whole milk but skim milk or 2% milk may be used instead.
- Mini Chocolate Chips – We recommend using mini chocolate chips for these truffles. We prefer semisweet chocolate to balance the sweetness of the dough.
- Chocolate Melts – We use these to coat the cookie dough. They are similar to chocolate. They are melted and once they coat the cookie dough they harden so they are perfect for this recipe!
How to Make Cookie Dough Truffles
Delicious little bite sized cookie dough truffles covered in chocolate are a decadent holiday treat. These are super easy to make and a wonderful treat for sharing!
Combine flour and salt in a small bowl and set aside.
In a large bowl, on medium speed, cream together butter, brown sugar, white sugar and vanilla extract.
Reduce speed and slowly add in flour mixture, scraping the bowl occasionally, until all flour is incorporated.
Beat milk into the mixture and then remove the dough from the mixer.
Fold the mini chocolate chips into the cookie dough using a spatula.
Roll cookie dough into 1 inch balls and set onto a baking sheet lined with a silicone liner, parchment, or wax paper.
Repeat until all of the dough has been rolled.
Place baking sheet into refrigerator and chill for 30 minutes to one hour.
Melt candy melts to a liquid state according to package directions. Coat each cookie dough ball completely.
Return to baking sheet once coated to allow chocolate to set.
Decorate with cookie icing and sprinkles if desired. Chill in refrigerator for about 15 minutes until chocolate and icing have set.
Place into individual cupcake wrappers if desired. These are great if you are having a party or making holiday baking trays.
Serve immediately. Enjoy!
Other Festive Holiday Treats You May Like
Small Batch Gingerbread – A limited amount of delicious, soft in the middle, crispy edged, perfect gingerbread cookies.
Devil’s Food Andes Mint Cookies – Fun, festive and a great holiday cookie for celebrations and sharing!
Rolo Turtles – salty pretzel, sweet caramel, and buttery pecan in one delicious bite!
Brown Sugar Candy – this is a childhood favorite made only during the holidays. Chocolate covered or not, it’s a special treat!
Maple Syrup Snickerdoodles – Soft and chewy centers with crispy edges and the perfect hint of maple.
Cookie Dough Truffles
Equipment
- Stand mixer or hand mixer
Ingredients
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 1/2 cup mini chocolate chips
- 2 cups candy melts
Instructions
- Combine flour and salt in a small bowl and set aside.
- In a large bowl, on medium speed, cream together butter, brown sugar, white sugar and vanilla extract.
- Reduce speed and slowly add in flour mixture, scraping the bowl occasionally, until all flour is incorporated.
- Beat milk into the mixture and then remove the dough from the mixer.
- Fold the mini chocolate chips into the cookie dough using a spatula.
- Roll cookie dough into 1 inch balls and set onto a baking sheet lined with a silicone liner, parchment, or wax paper. Repeat until all of the dough has been rolled.
- Place baking sheet into refrigerator and chill for 30 minutes to one hour.
- Melt candy melts to a liquid state according to package directions. Coat each cookie dough ball completely, returning to baking sheet once coated to allow chocolate to set.
- Decorate with cookie icing and sprinkles if desired. Chill in refrigerator for about 15 minutes until chocolate and icing have set.
- Serve immediately. Enjoy!
Notes
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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