Cookie Dough Truffles
Cookie Dough Truffles contain an eggless chocolate chip cookie dough covered in chocolate and decorated with mini chocolate chips on top. They are the perfect bite sized dessert for cookie dough lovers!
Bob and I threw an appetizers and desserts party at our townhouse on Sunday night. We called the party “Hello and Goodbye” to allow our friends and family to say “hello” and “goodbye” to our townhouse before we start packing up for the move to our new home. Everyone was asked to bring their favorite appetizer or dessert to share, and I made a few that I’ve been wanting to try forever.
These were my contributions to the party:
I served these Citrus Glazed Butter Cookies, which are my grandma’s famous Butter Cookies recipe with orange, lemon, or lime glaze. I also served pita chips, veggies, and hummus, and these Cookie Dough Truffles.
I’ve been wanting to try Cookie Dough Truffles for a long time. I LOVE cookie dough – seriously I’d eat a whole batch of it right out of the bowl. The great thing about these truffles is that they don’t contain raw eggs. I know my pregnant and nursing guests appreciated that!
Tips for Dipping the Truffles
I thought these truffles tasted amazing! They were a bit more work than I anticipated, so I wanted to include some tips for successfully dipping truffles. I know at least one reader who had some trouble with chocolate-dipping the Oreo Truffles, so hopefully these tips will work for those as well. (UPDATE: I have now included Truffle Tips for the best ways to dip Oreo Truffles in that post!)
Melting the Chocolate
The best way to melt chocolate for dipping truffles is to use a double boiler. If you don’t have a double boiler, you can set a heatproof bowl on top of a pan of simmering water. You do not want the water to touch the bottom of the bowl. The purpose of the double boiler is to melt the chocolate over indirect heat.
You may melt the chocolate in the microwave very carefully by heating it in 30-second intervals using 50% power. This method is not ideal, because the temperature of the chocolate will cool each time you dip a cold truffle, meaning you’ll have to constantly reheat the chocolate. Not only is this time consuming, but it also risks overheating or burning the chocolate. Constantly heating the chocolate is really the way to go when coating an entire batch of truffles like this.
Chilling the Truffles
This sounds like a simple thing, but I cannot stress how important this step is, especially with Cookie Dough Truffles. When the cookie dough touches the warm chocolate, it will start to soften and melt if you don’t work quickly.
I recommend only removing a few truffles at a time from the freezer and dipping them individually.
Dipping the Truffles
When dipping Oreo Truffles, I use the two forks method, where I roll the truffle around in the chocolate using one fork and scoop it out, allowing the excess chocolate to run and drip off. Then I transfer the truffle to a waxed paper lined cookie sheet and use the second fork to help slide it off.
For these truffles, my aunt was helping me. We inserted a wooden kabob skewer into a truffle, then transferred the truffle to the chocolate, using the skewer to swirl it in the chocolate. Then we placed the truffle on the waxed paper and removed the skewer. We immediately sprinkled mini chocolate chips on top to cover the hole from the skewer.
Whichever method you use, it’s important to garnish the truffles with the mini chocolate chips immediately after dipping them before the chocolate has set. Instead of chocolate chips, you could use sprinkles, cake sparkles, or sugar pearls (like I did for my sister’s Bridal Shower Truffles). Another option is to drizzle the top with white or colored candy melts like I did for the Oreo Truffles.
Gluten Free Cookie Dough Truffles
Use a gluten free flour blend in place of all purpose flour for the cookie dough base. I always use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Just note that I find gluten free flour to be a tiny bit gritty compared to all purpose flour before it is baked, so that texture may come through in the cookie dough. When I use this for cookies or gluten free pie crust, there is no grit once the dessert is baked.
Looking for More Truffle Ideas?
Check out my other posts on Truffles:
Football Oreo Truffles
Oreo Truffle Gender Reveal
Bridal Shower Dessert Table
For other ideas on decorating, these cake pops may interest you:
FROZEN Cake Pops
Sesame Street Cake Pops
Also check out how I announced my pregnancy on my blog with a recipe for Egg Free Cookie Dough!
For the Cookie Dough:
- 8 tablespoons unsalted butter, at room temperature (1 stick)
- 3/4 cup light brown sugar (packed)
- 2 1/4 cup all purpose flour
- 14 ounces canned sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup mini semisweet chocolate chips
For Coating the Truffles:
- 1 1/2 pounds semisweet (or bittersweet chocolate, coarsely chopped)
- Vegetable shortening (optional)
- Mini chocolate chips
Make the Cookie Dough:
- Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the flour, sweetened condensed milk, and vanilla until incorporated and smooth. 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.
Dip the Truffles:
- Melt the chopped chocolate in a double boiler or in a heatproof bowl set over a pot of simmering water. Alternatively, melt the chocolate very carefully in the microwave by heating in 30-second intervals at 50% power. The key to easily dipping the truffles is to achieve the correct consistency of chocolate. Make sure your melted chocolate is fairly thin. If the chocolate is thick, add small amounts of vegetable shortening (such as Crisco) to achieve the correct consistency.
- Remove only a few truffles at a time from the freezer. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. To facilitate dipping, take a wooden kabob skewer and use it to pick up a truffle, swirl the truffle in the chocolate, then transfer the dipped truffle to a wax-paper lined surface. Twist the skewer back and forth to remove it from the truffle. You can also use a fork to help remove the skewer. The optional mini-chocolate chip garnish will hide any imperfections left behind. Alternatively, you can use two forks to roll the truffle around in the chocolate and then, lifting the truffle out with the forks, let the excess chocolate run off. Note: If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.
- 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 (or freezer) until ready to serve.