Cookie Dough Truffles
User Reviews
5
Cookie Dough Truffles
Description
Cookie Dough Truffles start with flour that is heat treated to 160°F to eliminate any risk from raw flour consumption. This flour is mixed with creamed butter, light brown sugar, sweetened condensed milk, vanilla extract, and mini semisweet chocolate chips to form a pliable dough. After chilling and firming in the refrigerator, the dough is shaped into balls about 1 to 1½ inches in diameter and chilled further in the freezer to ensure they hold shape when dipped.
The truffles are then coated in melted semisweet or bittersweet chocolate, applying a smooth shell around the soft interior. Garnishing with mini chocolate chips adds texture and a decorative touch. This combination captures the flavor and texture of classic cookie dough in a safe form without eggs, designed specifically to be eaten raw.
The truffles can be stored refrigerated for up to one week or frozen for longer storage, preserving their freshness. Their bite-sized format makes them easy to serve at parties or as a treat anytime.
Heat treating the flour is essential for safety when consuming unbaked dough. Proper chilling ensures the dough is firm enough for shaping and coating. Freezing after shaping helps the truffles maintain their form during dipping.
Ingredients
- 2 ¼ cup all-purpose flour
- 8 tablespoons butter at room temperature, unsalted
- ¾ cup light brown sugar packed
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- 1 ½ pound semisweet chocolate or bittersweet chocolate, coarsely chopped
- mini chocolate chips for garnish
Instructions
Heat Treat the Flour
- Preheat and oven to 350 degrees F. Line a cookie sheet with parchment paper and spread the flour onto the cookie sheet in a thin layer. Bake the flour for 5 minutes. Use a thermometer to check to make sure the flour reads 160 degrees F. Cool flour completely before using. (Alternatively, you can heat the flour in the microwave until the flour reaches 160 degrees F.)
Make the Truffles
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add the flour, sweetened condensed milk and vanilla and mix until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
- Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
- When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
- Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
Notes
- Heat treating the flour to 160°F ensures it is safe to eat raw in this no-bake recipe.
- Store truffles refrigerated in an airtight container for up to one week to maintain freshness.
- For longer storage, freeze truffles in airtight containers or freezer-safe bags for 3 to 4 months.
- Freezing the shaped dough balls before dipping helps them retain shape and prevents melting during coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48truffles
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 8mg | 3% |
| Sodium | 13mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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