Cookie Dough Truffles
The optimized edible cookie dough truffle is the result of an investigation focusing on engineering the perfect texture and cutting your set time in half, eliminating the guesswork and fragility of most no-bake recipes.
Equipment
- Parchment lined baking sheet
- Small cookie scoop (2 tsp)
- Two separate microwave bowls
- Fork or chocolate dipping tool
Ingredients
Dough Ingredients
- 1 cup all-purpose flour heat-treated
- 2 Tbsp all-purpose flour heat-treated
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2/3 cup mini chocolate chips
- 3 Tbsp milk
Chocolate Coating
- 200 g milk chocolate chopped
- 200 g dark chocolate chopped
Instructions
Dough Preparation and Safety
- Spread flour on a parchment lined baking sheet and bake at 350F for 5 minutes. Cool completely.
- Line a separate baking sheet with parchment.
- In a small bowl, whisk cooled flour and salt, set aside.
- Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
- Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes. Stir in chocolate chips.
Shaping and Setting the Centers
- Using a small cookie scoop (2 tsp), scoop cookie dough and roll into balls. Place on prepared baking sheet and freeze for 30mins.
Coating the Truffles
- Place chopped chocolate into two separate microwave bowls. Microwave separately, starting with 30 seconds, stir, then in 10 second intervals until chocolate is completely melted. Allow to cool slightly.
- Remove cookie dough balls from freezer and dip into melted chocolate using a fork or chocolate dipping tool. Place on parchment lined baking sheet and drizzle with additional chocolate if desired.
- Refrigerate for 15mins to set.
Notes
For best quality and texture, these must be kept refrigerated in an airtight container and consumed within 7 days. For a festive alternative, substitute 1/4 tsp peppermint extract in the dough and dip the centers in white chocolate tinted with a drop of red oil-based coloring. Always allow the melted chocolate to cool slightly before dipping to prevent thermal shock cracks.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5g
Tried this recipe?Let us know how it was!