Description
Delicious and indulgent Chocolate Chip Cookie Dough Truffles made with safe-to-eat cookie dough coated in rich melted chocolate almond bark. These no-bake treats combine classic cookie dough flavors with a smooth chocolate coating for a perfect party dessert or sweet snack.
Ingredients
Scale
Dry Ingredients
- 3 cups flour
- 1 teaspoon salt
Wet Ingredients
- 2 sticks butter (softened)
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
Mix-ins & Coating
- 1 cup mini milk chocolate chips
- 16 ounces chocolate almond bark
Instructions
- Heat flour: Place the flour in a microwave-safe bowl and microwave for 2 minutes on high, stopping every 15 seconds to stir the flour well, ensuring it is heated evenly to make it safe for consumption.
- Add salt: Remove the heated flour from the microwave, add the salt, and stir thoroughly to combine. Set this mixture aside.
- Cream butter and sugars: In the mixing bowl of a stand mixer, combine softened butter, sugar, brown sugar, and vanilla extract. Mix on medium speed until the mixture is light and fluffy.
- Add heavy cream: Pour in the heavy cream and blend until the mixture becomes smooth and creamy, enhancing the moisture of the dough.
- Add flour mixture: Gradually add the heat-treated flour and salt mixture to the wet ingredients, mixing until fully blended into a cookie dough.
- Scrape bowl: Scrape down the sides of the mixing bowl to ensure all ingredients are mixed evenly, then remove the bowl from the mixer.
- Fold in chocolate chips: Add the mini milk chocolate chips to the dough and gently fold them in for even distribution without overmixing.
- Chill dough: Cover the dough and refrigerate it for 2 hours to allow it to firm up, making it easier to handle.
- Form dough balls: After chilling, remove the dough from the refrigerator and roll it into small balls about 2 inches in diameter. Place the balls on a parchment paper-lined cookie sheet.
- Melt chocolate: Place the chocolate almond bark in a microwave-safe bowl and heat it in 10 second intervals, stirring well after each, until it begins to melt.
- Add cream to chocolate: Stir in a teaspoon of heavy cream to the melting chocolate to create a smooth consistency.
- Finish melting chocolate: Return the bowl to the microwave in 10 second intervals, stirring each time, until the chocolate is fully melted and combined with the cream.
- Coat truffles: Dip each cookie dough ball into the melted chocolate, fully coating it, then place it back onto the parchment paper-lined sheet.
- Chill to set: Once all dough balls are coated, refrigerate the cookie sheet for about an hour to allow the chocolate coating to harden.
- Store and serve: Transfer the truffles to an airtight container and keep them refrigerated for up to 7 days. Enjoy these rich and creamy chocolate chip cookie dough truffles!
Notes
- Heating the flour ensures it is safe to eat raw by eliminating bacteria.
- Use mini chocolate chips for better distribution in the truffles.
- Adding heavy cream to the melted chocolate makes for a smoother coating.
- Store the truffles in the refrigerator to keep them fresh and maintain the chocolate coating’s texture.
- Variations: Use dark or white chocolate almond bark for different flavor profiles.
