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Chocolate Chip Cookie Dough Truffles

Easy, no-bake, edible chocolate chip cookie dough truffles with a gooey, soft center, often coated in chocolate.
Print Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 24 truffles
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Gooey Cookie Dough
  • 0.5 cup (1 stick) unsalted butter softened
  • 0.25 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1.25 cups all-purpose flour heat-treated
  • 0.25 tsp salt
  • 2 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • 1 cup mini semi-sweet chocolate chips
Optional Chocolate Coating
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil or shortening

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric Mixer
  • Small cookie scoop (optional)

Method
 

  1. Heat-treat flour: Spread 1 1/4 cups flour on a baking sheet. Bake at 300°F (150°C) for 5-7 mins, or microwave for 1.5-2 mins, stirring. Cool completely.
  2. Make Dough: Cream softened butter, granulated sugar, and brown sugar until fluffy. Add cooled, heat-treated flour and salt; mix until crumbly.
  3. Pour in milk and vanilla. Mix until dough comes together into a thick, heavy, gooey ball.
  4. Fold in mini chocolate chips by hand.
  5. Roll the gooey cookie dough into 1-inch balls. Place on parchment-lined sheet. Refrigerate for at least 30 minutes until firm.
  6. Optional Coating: Melt 1 cup chocolate chips and 1 tbsp coconut oil in microwave (30-sec intervals, stir). Dip chilled truffles, letting excess drip. Place back on parchment.
  7. Refrigerate coated truffles for 15-20 minutes until chocolate is set. Enjoy the gooey goodness!

Notes

Heat-treating the flour is crucial for safety. Ensure flour is completely cool before adding to butter mixture. Chilling the dough balls is essential for easy handling and coating.