Yield
15 truffles
Time
2 hours 15 minutes
These cookie dough truffles are filled with soft, edible chocolate chip cookie dough and coated with a rich chocolate shell. Easy to make and safe to eat!
‣ 1 cup all-purpose flour ‣ 1/2 cup salted butter, softened ‣ 1/2 cup light brown sugar, packed ‣ 3 tablespoons granulated sugar ‣ 1/2 teaspoon salt ‣ 1 tablespoon milk ‣ 1 teaspoon vanilla extract ‣ 2 cups milk chocolate chips, divided ‣ 1 1/2 cups white chocolate chips ‣ coconut oil, optional
Using a stand mixer (or hand mixer + large bowl), whip together the following ingredients: butter, brown sugar, granulated sugar, and salt.
Add the flour, milk, and vanilla, then whip until combined.
Add the flour, milk, and vanilla, then whip until combined.
Use a cookie scoop to remove some dough, use your hands to roll it into a ball, then place it on a baking sheet lined with parchment paper. Repeat this step until you’ve used all the truffle dough. Once done, freeze the truffles until firm to the touch.
Melt the white and milk chocolate in their own microwave-safe bowls until nice and smooth. Using a spiral dipping tool (or just a fork) dip the truffles into the melted chocolates, coating them, then place them back on the baking sheet. Use any excess chocolate to drizzle over the truffles for decoration.
Let coating set for at least 30 minutes.