Who doesn’t love the taste of raw cookie dough? These Chocolate Chip Cookie Dough Truffles take that beloved flavor to the next level, combining the best of both worlds: the irresistible taste of cookie dough and the indulgence of chocolate. Whether you’re treating yourself or impressing guests, these bite-sized truffles are the perfect sweet treat. Best part? They’re no-bake, so you can make them in a flash!
Ingredients:
For the Cookie Dough:
- 1 cup all-purpose flour (heat-treated to kill bacteria for safety)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons milk (any kind)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips (or regular, chopped)
For the Chocolate Coating:
- 8 oz semi-sweet chocolate (or your preferred type), chopped
- 1 tablespoon vegetable oil (optional, for smoothness)
Instructions:
- Heat Treat the Flour:
To safely use raw flour, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This step kills any harmful bacteria. Let it cool before using. - Make the Cookie Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. This will take about 2-3 minutes with an electric mixer.
- Add the Wet Ingredients: Mix in the vanilla extract and milk until fully combined.
- Add Dry Ingredients: Gradually add in the cooled, heat-treated flour and salt. Stir until combined. The dough should be thick and soft.
- Add Chocolate Chips: Gently fold in the mini chocolate chips.
- Shape the Dough: Scoop out small portions of the dough (about 1 tablespoon each) and roll them into balls using your hands. Place them on a baking sheet lined with parchment paper. Once all the dough is shaped, place the sheet in the freezer for 20-30 minutes to firm up.
- Prepare the Chocolate Coating: While the dough balls chill, melt the semi-sweet chocolate. You can do this in a microwave-safe bowl in 20-30 second intervals, stirring in between. Add a tablespoon of vegetable oil to the chocolate if you want a smoother coating.
- Coat the Truffles: Once the dough balls are firm, dip each one into the melted chocolate, coating them evenly. Return the truffles to the parchment-lined sheet.
- Chill and Set: Place the chocolate-covered truffles back in the freezer for about 15 minutes or until the chocolate hardens.
- Enjoy: Once set, your truffles are ready to enjoy! Store them in an airtight container in the fridge for up to a week.
These truffles are the ultimate treat for cookie dough lovers and chocolate enthusiasts alike. You get all the indulgence of cookie dough with the smoothness of chocolate in each bite.
