5 from 15 votes
Cookie Dough Truffles
Cookie Dough Truffles are small bite-sized sweets made by combining heat-treated flour with butter, brown sugar, sweetened condensed milk, vanilla, and mini chocolate chips. The mixture is chilled, shaped into balls, then coated in melted semisweet chocolate and garnished with mini chips for a rich confection that resembles safe-to-eat cookie dough.
Prep Time
12 mins
Cooling Time
1 hr
Total Time
1 hr 12 mins
Servings:
48
truffles
Calories:
174 kcal
Course:
Dessert
Cuisine:
American
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 48 truffles
Amount Per Serving
Calories 174
% 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.