Cookie Dough Truffles
Indulge in these rich and creamy Cookie Dough Truffles, combining the nostalgic flavors of cookie dough with a satisfying chocolate coating.
Ingredients
Truffle Base
- 2 cups all-purpose flour Bake at 350°F for 5 minutes to eliminate bacteria.
- 1/2 cup unsalted butter, softened For a dairy-free option, substitute with coconut oil.
- 1/2 cup brown sugar Can substitute with maple syrup for a new flavor angle.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Almond extract can be used for variation.
- 1 cup semi-sweet chocolate chips Dark or white chocolate can be used for different flavors.
Coating
- 1 cup melted chocolate Can be melted in a microwave or double boiler.
Instructions
Preparation
- Bake the all-purpose flour at 350°F for about 5 minutes to eliminate any bacteria; let it cool before using.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract.
- Gradually add the cooled flour, mixing well until fully incorporated. Gently fold in the chocolate chips until evenly distributed.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter. Place them on a lined baking sheet and chill in the refrigerator for around 30 minutes.
- While the truffles chill, melt your chocolate in a microwave-safe bowl or over a double boiler, stirring frequently until smooth.
- Once the truffles are chilled, dip each one into the melted chocolate and allow excess chocolate to drip off. Place the coated truffles back on the baking sheet.
- Allow the chocolate to set at room temperature or place them in the fridge to speed up the process. Once hardened, enjoy your delicious Cookie Dough Truffles!
Notes
Use room temperature ingredients for a smoother batter. Consider rolling in crushed nuts or sprinkles for added texture. If you prefer a more cookie-like texture, chill the dough longer before rolling.