Pin it
This decadent cookie dough truffle recipe transforms everyone's favorite guilty pleasure—raw cookie dough—into a safe, bite-sized treat. The perfect balance of creamy cookie dough centers enrobed in rich chocolate creates an irresistible dessert that disappears quickly at gatherings.
I first made these for my sister's birthday when she confessed her childhood habit of sneaking raw cookie dough. These truffles became an instant family tradition, appearing at every celebration since.
Ingredients
- All-purpose flour: Heat-treating eliminates bacteria concerns and creates safe raw dough
- Unsalted butter: Room temperature butter creates the perfect creamy base
- Light brown sugar: Adds that classic cookie dough molasses flavor and proper texture
- Granulated sugar: Balances the brown sugar for authentic cookie dough taste
- Vanilla extract: Use pure extract for the best flavor profile
- Heavy cream: Creates a smoother texture than milk would provide
- Salt: Enhances all flavors and balances sweetness
- Mini semi-sweet chocolate chips: Regular chips are too large for truffles
- Dark chocolate melting wafers: Melts smoothly without tempering for perfect coating
- Milk chocolate melting wafers: Creates decorative drizzle with sweeter flavor contrast
Step-by-Step Instructions
- Treat the flour:
- Spread flour evenly on parchment-lined baking sheet and bake at 300°F for 5-7 minutes. This crucial step eliminates any harmful bacteria present in raw flour. Allow to cool completely before proceeding to ensure your dough temperature stays manageable.
- Create the cookie dough base:
- Cream butter, both sugars, and vanilla until exceptionally light and fluffy—about 3-4 minutes. This incorporates air and creates the perfect texture. Add heavy cream on low speed until fully incorporated, creating a silky consistency.
- Add dry ingredients:
- Gradually incorporate the cooled treated flour and salt on low speed. Add slowly in batches to prevent flour clouds and ensure even mixing. The dough should pull together but remain soft.
- Fold in chocolate chips:
- Use a wooden spoon to gently fold mini chocolate chips throughout the dough. Mix until evenly distributed but avoid overmixing which can warm the dough. The mini size is essential for proper truffle texture.
- Shape and chill:
- Form 1-tablespoon portions into balls by rolling gently between palms. Arrange on parchment and refrigerate for 10-15 minutes until firm but not hard. Properly chilled dough maintains shape during dipping.
- Dip in chocolate:
- Melt dark chocolate wafers at 50% power in microwave, stirring frequently. Submerge each chilled dough ball completely, lift with fork, tap gently to remove excess, and place on parchment. Work in small batches to keep dough chilled.
- Drizzle decoration:
- Melt milk chocolate wafers and transfer to piping bag. Drizzle decoratively over set truffles for visual appeal and flavor contrast. Refrigerate briefly until chocolate sets completely.
Pin it
My favorite part of making these truffles is creating the decorative drizzle patterns. My daughter now joins me in the kitchen, and we compete to see who can create the most beautiful designs—though hers somehow always win with judges.
Storage Success
These truffles maintain their best texture and flavor when stored in the refrigerator in an airtight container with parchment between layers to prevent sticking. They will keep beautifully for up to 5 days. For serving, allow them to sit at room temperature for about 10 minutes to soften slightly for the ideal creamy center experience.
Pin it
Flavor Variations
The basic cookie dough truffle recipe provides an excellent canvas for creativity. Try folding in crushed Oreos instead of chocolate chips for cookies and cream truffles. Peanut butter lovers can add 2 tablespoons of creamy peanut butter to the dough. During holiday seasons, add festive sprinkles to the dough or atop the wet chocolate drizzle for seasonal appeal.
Troubleshooting Tips
If your chocolate coating develops white streaks after setting, it has likely bloomed due to temperature fluctuations. While perfectly safe to eat, prevent this by ensuring truffles are well-chilled before dipping and avoiding temperature extremes during storage. If your dough seems too sticky during rolling, refrigerate it longer rather than adding more flour, which can make the truffles dry.
Frequently Asked Questions
- → How do you heat treat the flour?
Heat the flour on a parchment-lined baking sheet at 300°F for 5-7 minutes, ensuring it doesn't burn. Cool completely before use.
- → Can I use regular chocolate chips?
Mini chocolate chips work best as they distribute evenly in the dough. Larger chips may disrupt the texture.
- → What’s the best way to melt the chocolate wafers?
Melt the wafers in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth.
- → How do I prevent the dough from sticking while rolling?
Slightly dampen your hands with water to prevent the dough from sticking during the rolling process.
- → How can I make these truffles gift-friendly?
Place the finished truffles in decorative boxes or wrap them in cellophane with ribbons for gifting.