Chocolate Chip Cookie Dough Truffles
These Chocolate Chip Cookie Dough Truffles are safe-to-eat, no-bake, and coated in luscious chocolate! They’re the perfect bite-sized treat for cookie dough lovers.
Ingredients
For the Edible Cookie Dough:
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 ¼ cups all-purpose flour (heat-treated*)
½ tsp salt
½ cup mini chocolate chips
For the Chocolate Coating:
10 oz semi-sweet or dark chocolate, melted
1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)
Flaky sea salt (optional, for garnish)
Instructions
1. Heat-Treat the Flour (Important!)
Preheat oven to 350°F (175°C).
Spread the flour on a baking sheet and bake for 5-7 minutes (to kill any bacteria).
Let it cool completely before using.
2. Make the Cookie Dough
In a bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Mix in milk and vanilla extract until combined.
Stir in the heat-treated flour and salt until smooth.
Fold in mini chocolate chips.
3. Shape & Freeze
Scoop out 1-inch balls of dough and place them on a lined baking sheet.
Freeze for 20-30 minutes, or until firm.
4. Coat in Chocolate
Melt the chocolate with coconut oil in a microwave (in 30-second intervals, stirring in between).
Dip each frozen dough ball into the melted chocolate, coating evenly.
Place on parchment paper and sprinkle with flaky sea salt (optional).
5. Chill & Serve
Refrigerate until the chocolate is set (about 15 minutes).
Store in an airtight container in the fridge for up to a week!
Pro Tips & Variations
✔ No coconut oil? – Just melt chocolate as is; it’ll still work!
✔ Switch up the chips – Try white chocolate, peanut butter, or caramel chips!
✔ Drizzle extra chocolate – For a fancy bakery-style touch!