These truffles contain an edible chocolate cookie dough. They contain no eggs, so they are safe to eat! Decorate them with your favorite colored candy wafers!
One Sunday morning, my husband took Addie to the pool. He told me to stay home so that I could relax. Well, my idea of relaxing was making these chocolate cookie dough truffles. I just finished my library book so I didn’t have anything to consume my time. I figured that the next best thing was to make dessert.
Since I hadn’t made truffles in a while, I thought it would be fun to see if my truffle skills have improved (spoiler: they haven’t). I filled mine with a chocolate cookie dough and found some red candy wafers that are inspired by my husband’s favorite college and pro football teams.
The trick to making these truffles is to make sure that your cookie dough is solid. I popped mind in the freezer for 15 minutes before I dunked them in the melted candy coating. If possible, you’ll want to make sure that the vessel you use to hold the melted candy coating is pretty deep. I kept mine in the saucepan so the truffles were harder to coat evenly.
Despite my terrible truffle-dunking technique, the candies turned out great. You can always melt regular or white chocolate chips and dip your truffles in that instead. I topped my truffles with some mini chocolate chips.
When my husband and daughter returned back from the pool, they were super excited to try these. Looks like it was an hour well spent!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chocolate cookie dough truffles
- 1 stick (8 Tablespoons) unsalted butter room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 Tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup mini white chocolate chips
- ½ cup mini chocolate chips
- 8 ounces candy wafers use your favorite color
- Line a standard baking sheet with parchment paper or waxed paper and set aside.
- In the bowl of a stand mixer fitted with the paddle atttachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add in the milk and vanilla and mix well. Turn the mixer to low and slowly add in the flour, cocoa powder, and salt. Mix until everything just comes together. Add in the chocolate chips and make sure they are dispersed well.
- Using a small to medium cookie scoop or two spoons, scoop out a ball of dough and form them with your hands into an approximate 1 inch circle. Place it on your prepared cookie pan and repeat with the remaining dough.
- Place the sheet in your freezer for about 15 minutes or until the cookie dough firms up.
- Meanwhile, melt the candy melts over a double boiler. If you can, transfer the melted candy into a deep (but somewhat narrow) bowl. Carefully dunk a chilled cookie dough ball into the melted candy and cover it all over. Place it back on the parchment paper. Repeat with the other cookie dough balls.
- If desired, you can drizzle any leftover candy melts over the truffles in a fun pattern or decorate with sprinkles, chocolate chips and other toppings (coconut flakes, etc).
- Allow the candy coating to set fully before enjoying.