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Edible Cookie Dough Truffles

Safe-to-eat, no-bake cookie dough balls dipped in a rich chocolate shell. The perfect bite-sized dessert without raw eggs.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dough Base
  • 2 cups all-purpose flour heat treated
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp milk plus more if needed
  • 2 tsp vanilla extract
  • 0.5 tsp salt
  • 1 cup mini chocolate chips
Coating
  • 12 oz melting chocolate wafers milk or dark
  • 1 tsp vegetable oil optional for thinning

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Hand Mixer

Method
 

  1. Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to heat treat. Let cool completely.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the vanilla extract, salt, and milk until combined.
  4. Gradually mix in the heat-treated flour until a dough forms. If too dry, add milk 1 tsp at a time.
  5. Fold in the mini chocolate chips.
  6. Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
  7. Melt the chocolate wafers in the microwave in 30-second intervals until smooth.
  8. Dip chilled dough balls into chocolate, shake off excess, and return to baking sheet. Top with extra chips.
  9. Refrigerate for 10-15 minutes to set the chocolate before serving.

Notes

Ensure flour is completely cool before adding to butter to prevent melting.