What would I think if someone gave me a bunch of cookie dough truffles?? Well…I’d think they really love me! I have a weakness for cookie dough (along with basically anything sweet). I use the word truffle here loosely, only because this is the closest word I have to describe it. A better description might just be “chocolate covered eggless cookie dough”. Covering it in chocolate and calling it a truffle just makes it seem a lot classier than eating it straight from the tub – something I have done. Also, no eggs means no salmonella, always a plus (even though this has never stopped me).
One of the great things about this recipe is it is easy to change to your taste. As long as you have the dough down its hard to mess up! And since you aren’t baking anything you don’t have to worry about it being too dense, not fluffy enough, too crisp, etc. You can opt for some simpler truffle balls or shape them like I did for a special occasion! You can even pop them on a stick and make it a pop. I tried a bunch of different chocolates (milk, dark, and white), but I do have to highly recommend using the Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Chips. These melted a bit thinner so your chocolate doesn’t overwhelm the delicious cookie dough and the dark chocolate complimented the recipe perfectly. Or try Wilton Candy Melts in fun colors for something special.
I also want to take a second to pat myself on the back, since this is the first time I have ever been able to prepare enough in time for a holiday! I always have so many ideas, but they end up getting executed the day-of and then who wants Christmas themed cookies in January? Overall, this blogging thing has been more of an adventure than I ever imagined when I first had the idea that I could do it. But I’m happy to say I’ve been learning a lot and ever so slightly getting better with each post.
Cookie Dough Truffles
Makes 2-3 dozen (depending on size/shape)
- 1 stick unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla
- 1 tsp baking soda (Optional: for flavor)
- 1/2 tsp salt
- 2 1/4 cup flour
- 1/2 cup mini chocolate chips
- Chocolate for dipping (Suggested: Ghiradelli 60% dark chocolate baking chips)
- Coconut oil (Optional: if you need to thin some chocolates)
- Small heart shaped cookie cutter (Optional)
- Cream the butter and sugars with an electric mixer.
- Add milk and vanilla, beat well.
- Add baking soda, salt, and flour, beat well.
- Mix in mini chocolate chips.
Note: this is on the lighter side of chocolate chips, but remember you are going to dip it in chocolate too. If you want to make these pops, I don’t suggest adding more because they get in the way of the stick. If you are not making pops feel free to add more if you want.
- Option 1: Truffle balls
– Refrigerate the dough for about an hour.
– It is too sticky and loose to handle right away.Roll dough into balls using about 2 Tbs of dough per ball.Option 2: Truffle hearts (or any other shape)
– Roll the dough about 1 inch thick between two sheets of parchment paper.
– Refrigerate for about two hours. You can also freeze it to speed up the process. You don’t want to skip chilling or you will not be able to get the shapes.
– After dough has chilled, cut the dough with your cookie cutter. It may help to have some flour handy if things get sticky.
– Repeat steps 1-3 with the scraps until all the dough is used.
- When ready to dip the truffles, melt chocolate with a double boiler or in small increments in the microwave. I really suggest using the Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Chips. They melted great and the taste was perfect.
Tip 1: If you want to use a colored chocolate either get some candy melts or some Wilton Candy Color, which is good for dying chocolate. If you use regular food dye the chocolate will seize and get clumpy/hard.
Tip 2: If your using normal chocolate chips you may want to add about 1tsp of coconut oil per 1 cup of chocolate chips. This is because melted chocolate chips are usually pretty thick, making your coating thick and overwhelming the cookie dough. I think a thinner coating works better in this recipe.