Description

Delicious no-bake Cookie Dough Truffles made with safe-to-eat heat-treated flour, creamy butter, sugars, and mini chocolate chips, all dipped in smooth melted chocolate and optionally garnished with flaky sea salt or sprinkles. Perfect bite-sized treats that are rich, sweet, and easy to make.

Ingredients

Scale

Cookie Dough

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 Tablespoons (30ml) milk (any kind)
1/2 teaspoon pure vanilla extract or vanilla bean paste
1 and 1/4 cups (156g) heat-treated all-purpose flour (spooned & leveled)
1/2 teaspoon salt
1/2 cup (90g) mini chocolate chips

Chocolate Coating

8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
1/2 teaspoon vegetable oil or coconut oil
Optional for garnish: flaky sea salt and/or chocolate sprinkles

Instructions

Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment on medium-high speed to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes. This step ensures a smooth and aerated dough base.
Add Milk and Vanilla: Pour in the milk and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
Incorporate Flour, Salt, and Chocolate Chips: Mix in the heat-treated flour and salt by beating on medium speed until just combined. Finally, fold in the mini chocolate chips; the dough will be thick and slightly sticky.
Form Dough Balls and Chill: Line a large baking sheet with parchment paper or a silicone baking mat. Roll the dough into approximately 1 tablespoon-sized balls and place them spaced apart on the sheet. Refrigerate for at least 1 hour or up to 24 hours to allow the dough balls to firm up and hold their shape.
Melt the Chocolate: Use a double boiler or microwave to melt the chopped chocolate with the vegetable or coconut oil. For microwave method, heat in 20-second increments, stirring between each until the chocolate is completely melted and smooth. A glass measuring cup is recommended for easier dipping.
Coat Dough Balls with Chocolate: Dip each chilled dough ball into the melted chocolate, swirling to coat fully. Lift out with a fork or candy dipping tool, letting excess chocolate drip back into the bowl. Transfer the coated truffle onto a lined plate or baking sheet. If desired, sprinkle immediately with flaky sea salt or chocolate sprinkles while the coating is still wet.
Set the Truffles: Refrigerate the coated truffles for at least 20 minutes to allow the chocolate shell to harden completely.
Store Properly: Once set, store truffles in an airtight container in the refrigerator, layering parchment or wax paper between them to prevent sticking. They will keep fresh for up to 10 days.

Notes

The flour must be heat-treated to ensure it is safe to eat raw. You can heat it in the oven at 350°F (175°C) for about 5 minutes or until it reaches 160°F (71°C) internally.
Use softened butter at room temperature for optimal creaming and texture.
You can substitute dairy milk with plant-based milk for a dairy-free alternative.
Adjust sweetness by varying the amount of brown and granulated sugar to suit your taste.
For extra flavor, add a pinch of cinnamon or a splash of almond extract into the dough.
If you don’t have a candy dipping tool, using a fork works well, or toothpicks can help transfer truffles without damage.
Keep truffles refrigerated as the cookie dough contains milk and butter, which require cooling for food safety.
These truffles do not require baking, making them a quick and easy dessert option.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: cookie dough truffles, no bake truffles, edible cookie dough, chocolate dipped truffles, easy dessert, chocolate treats