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Chocolate Chip Cookie Dough Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 66 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 24 truffles
  • Category: Candy
  • Method: No-Cook
  • Cuisine: American

Description

These Chocolate Chip Cookie Dough Truffles are an irresistible treat featuring edible cookie dough made with heat-treated flour, brown sugar, butter, and condensed milk, studded with miniature chocolate chips and coated in smooth melted chocolate almond bark. Perfect as a no-bake candy dessert, these bite-sized truffles offer a delightful combination of creamy, crunchy, and chocolatey flavors.

Ingredients

Cookie Dough

  • ½ cup butter, softened
  • ¾ cup brown sugar
  • 2 cups flour (heat-treated)
  • 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • ½ cup miniature semi-sweet chocolate chips

Coating

  • ½ lb almond bark chocolate or vanilla
  • Optional: sprinkles or mini chocolate chips for topping

Instructions

  1. Heat Treat the Flour: Place the flour in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the flour reaches 165°F to ensure it is safe to eat. This usually takes about 3 to 4 intervals. Set the flour aside to cool.
  2. Make the Cookie Dough: In a mixing bowl, cream the softened butter and brown sugar together for 2 to 3 minutes until smooth and fluffy. Add the heat-treated flour, sweetened condensed milk, and vanilla extract. Mix well until combined. Gently fold in the miniature semi-sweet chocolate chips.
  3. Shape the Dough Balls: Using a spoon or cookie scoop, form the dough into 1-inch balls. Place the balls on a cookie sheet lined with wax paper. Refrigerate for 1 to 2 hours or until the dough balls are firm and chilled.
  4. Melt the Almond Bark: In a microwave-safe bowl, melt the almond bark chocolate in 30 second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
  5. Coat the Dough Balls: Dip each chilled dough ball into the melted almond bark, rotating it to coat completely. Place the coated truffles on a wax paper-lined cookie sheet. Optionally, top with sprinkles or mini chocolate chips. You can also drizzle additional melted chocolate on top for decoration.
  6. Set the Coating: Refrigerate the coated truffles for about 15 minutes or until the chocolate coating is fully set and firm. Keep the truffles stored in the refrigerator until ready to serve.

Notes

  • Heat treating the flour is essential to make the cookie dough safe to eat raw.
  • You can substitute almond bark with any chocolate coating or melting chocolate of your choice.
  • For a different flavor, try adding a pinch of salt or a splash of milk to the dough if it feels too thick.
  • Store truffles in the refrigerator in an airtight container for up to one week.
  • For a dairy-free version, substitute butter and condensed milk with suitable vegan alternatives, and use dairy-free chocolate for coating.

Find it online: https://yumbara.com/chocolate-chip-cookie-dough-truffles-recipe/