Chocolate Chip Cookie Dough Truffles
An easy no-bake treat to satisfy a cookie craving!
Servings: 36 truffles
Equipment
Ingredients
- 8 ounces (16 tablespoons) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 ½ teaspoons pure vanilla extract
- 1 cup mini semisweet chocolate chips plus extra for garnish
- ¾ cup unbleached all-purpose flour
- Pinch of kosher salt
- 12 ounces milk or dark chocolate chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla, add the flour and salt and beat until combined. Using a rubber spatula, fold in the mini chips.
- Using a ½ ounce ice cream scoop, portion out mounds of dough and place them on a parchment lined baking sheet. Place the baking sheet in the refrigerator and chill until firm, about 1-2 hours. Roll the dough into smooth balls and place in the freezer until firm, about 1 hour.
- Melt the chocolate in a bowl set over a pan of simmering water or melt in a microwave-safe bowl in the microwave. Stir until smooth. Remove a few frozen dough balls from the freezer. Pierce the dough ball with a toothpick and dip in the melted chocolate to coat. Using another toothpick, push the ball off the toothpick and set on a parchment lined baking sheet. Continue with remaining dough balls.
- The truffles can be made and stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. Enjoy!
Nutrition
Calories: 164kcal | Carbohydrates: 17g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 5mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 161IU | Calcium: 13mg | Iron: 1mg
