Chocolate- Chocolate Chip Cookie Dough Truffles

Dear Cookie Dough- Loving Friends Who Love Chocolate too,

Here’s another recipe created just for you.  It’s chocolate cookie dough in its purest form (with added chocolate chips).  I left out the eggs in the dough, so it’s okay for munching.  I rolled them into bite-sized balls and  covered them with a layer of more chocolate.  How’s that sound?  I hope you like these:  Chocolate- Chocolate Chip Cookie Dough Truffles

A few lovely sprinkles on top makes them festive enough for perhaps… Valentine’s Day.  And a few miniature chocolate chips sprinkled on top gives people a hint as to what’s inside.

There it is… chocolate cookie dough.  You’ll get about 32 balls of dough, depending on how much you nibble in the preparation process.

This was my first time using this Baker’s Dipping Chocolate (heat and dip in the container it’s sold in).  I must say that it worked out perfectly.  You’ll need two tubs of this if you use this product for your own dipping.  It’s sold in the baking aisle near the chocolate chips.

If you set your chocolate truffle on a fork and then just lower it into the melted chocolate, you can just tap the fork lightly to get rid of the excess.  Then slide it onto a wax paper lined baking sheet to let the chocolate set.

You’ll want to sprinkle with goodies immediately before the chocolate hardens.

And there’s a few varieties for ya!

Here’s what they look like inside.  That’s some pure chocolatey cookie dough right there.  If you’re not really a fan of cookie dough because you don’t care for that grainy taste or whatever, these probably aren’t for you.  But if you’re a cookie dough nibbler (that’s how my Momma raised me…), you get what I’m talking about here and I’m pretty sure you’ll like them.  Soft and sugary and delicious inside.  Very chocolatey and very rich.

I managed to make a few “heart-shaped” truffles with the cookie dough.  It was a bit of a pain, but I’ll tell you how I did it.  I lined a 9×9-inch baking pan with waxed paper (overhanging the sides) and sprayed it with nonstick spray too.  You can pat the cookie dough into the pan, refrigerate it until it firms up, then take the cookie dough out of the pan by lifting the wax paper and bringing it to a cutting board.  Use a heart cutter to cut out shapes of cookie dough.  It’s a little tricky, but it did work.  You need to firm up the cookie dough hearts again before you dip them, but they look pretty cute in the end.

Print Print Recipe

Chocolate- Chocolate Chip Cookie Dough Truffles

Yield: About 32 truffles

Prep Time: 50 min + rising time

Cook Time: 2 min

These little truffles are incredible rich, and they're reserved for both chocolate lovers and cookie dough lovers alike!

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1/4 teaspoon salt
2 to 3 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1 cup Gold Medal® All-Purpose Flour
2/3 cup unsweetened cocoa powder
3/4 cup miniature chocolate chips
melting chocolate (like Baker's Dipping Chocolate)
sprinkles or additional mini chips, for garnish

Directions:

1. Prepare the cookie dough: In a large bowl, use an electric mixer to combine the butter, sugars and salt. Mix in 2 tablespoons of milk or cream and vanilla extract. Sift in the flour and cocoa powder and mix until well-combined. If the mixture seems dry, add up to 1 tablespoon of additional milk or cream, until the dough comes together nicely in clumps. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the dough is very firm.

2. Roll the cookie dough: Using a tablespoon (and clean hands), scoop out spoonfuls of the firmed-up cookie dough and roll it into 1-inch or so balls. Place them on a waxed-paper-lined baking sheet. Roll all of the cookie dough balls and then place the baking sheet of balls into the refrigerator to firm them up again (at least 15 to 20 minutes).

3. Melt the chocolate for dipping. Take about 10 cookie dough balls out of the refrigerator at a time. Set a cookie dough ball on top of a fork, dip, shake off the excess and then gently place onto a wax-paper-lined platter or baking sheet. Sprinkle immediately with decor (sprinkles or mini chips). Repeat with remaining cookie dough balls. And then take 10 more out of the fridge and repeat until you've dipped them all. Refrigerate to set, or let sit at room temperature until the chocolate has set. These do not need to be refrigerated, but they certainly can be. Store them in a covered container.

Tips:

*If you use the dipping chocolate (Baker's brand) mentioned in the ingredients section, you'll need two of those to be able to dip all of the truffles in this recipe.

Source: RecipeGirl.com

Disclosure: I’m working with Gold Medal Flour to create seasonal recipes. This is one of those goodies. All opinions shared are my own.

More cookie dough recipes on the blogs:
No-Bake Stuffed Cookie Dough Bites by Picky Palate
Belgian Cookie Dough Waffles by Dine and Dish 
Cookie Dough Billionaire Bars by Bake or Break 
Cookie Dough Cream Pie by Love and Olive Oil 
Chocolate Chip Cookie Dough Cupcakes by RecipeGirl 

Leave a Comment




49 Responses to “Chocolate- Chocolate Chip Cookie Dough Truffles”

  1. 1

    Averie @ Averie Cooks — February 4, 2013 @ 3:43 AM

    Lori these are beautiful and adorable and just..so pop-able! I love the grainy taste of cookie dough and oh yes, I would love a dozen! Do you deliver? :) I love the sprinkles, some are white/dark, the mini chips….you thought of everything!

  2. 2

    Robyn Stone | Add a Pinch — February 4, 2013 @ 5:04 AM

    Oh Lori! These are just perfect in every single way! The sprinkles, the chocolate… everything!

  3. 3

    Suzan @ The Lazy Suzan — February 4, 2013 @ 5:39 AM

    So cute! Great job :)

  4. 4

    Jenny Flake — February 4, 2013 @ 6:23 AM

    Love love love a good truffle, especially when cookie dough is involved :)

  5. 5

    Jen @ Savory Simple — February 4, 2013 @ 6:26 AM

    Chocolate chip cookie dough is pretty much my favorite thing ever. These look insanely good!

  6. 6

    Keith — February 4, 2013 @ 6:53 AM

    “cookie dough in its purest form” and “white sugar” should never appear together.

  7. 7

    megan @ whatmegansmaking — February 4, 2013 @ 7:04 AM

    cute! I’ve made the regular cookie dough truffles, but not a chocolate version. Fun idea!

  8. 8

    Katrina @ In Katrina's Kitchen — February 4, 2013 @ 7:30 AM

    Very cute! And oh so tasty!

  9. 9

    Amanda — February 4, 2013 @ 8:16 AM

    Its like you are in my brain. Talk about a craving satisfied!!! These look so delicious!

  10. 10

    Georgia @ The Comfort of Cooking — February 4, 2013 @ 8:26 AM

    Oh my goodness, Lori! These look so scrumptious and perfect for my Valentine!

  11. 11

    Kristen — February 4, 2013 @ 8:44 AM

    I’ll take 3, please :) Love that pic of them all lined up on the board. YUM!

  12. 12

    bridget {bake at 350} — February 4, 2013 @ 9:33 AM

    Totally adorable!!! And CHOCOLATE!!!

    You’ll never guess what is on my list to make this week… ;)

  13. 13

    Holiday Baker Man — February 4, 2013 @ 10:34 AM

    Awesome with peanut butter as well i bet!

  14. 14

    Stacy | Wicked Good Kitchen — February 4, 2013 @ 10:48 AM

    Cute and tasty truffle candies with cookie dough centers….YUM! And, made so easy with Baker’s Dipping Chocolate! Thank you for sharing this creative recipe, Lori. LOVE the food photography and the graphics, too. Pinned! xo

  15. 15

    Rachel @ Baked by Rachel — February 4, 2013 @ 12:59 PM

    The dark chocolate with sprinkles is my favorite. So pretty!

  16. 16

    Des @ Life's Ambrosia — February 4, 2013 @ 1:02 PM

    YUM is really all that needs to be said about these. I need them in my life ASAP.

  17. 17

    Noble Pig - Cathy — February 4, 2013 @ 2:57 PM

    Wow….these are so cute.

  18. 18

    Lori Lange — February 4, 2013 @ 3:52 PM

    Huh?

  19. 19

    Tiffany — February 4, 2013 @ 4:25 PM

    Looks amazing! I would SUBSTITUTE one important ingredient & that would be to change to PASTEURZED flour. Unpasteurized flour was linked to the (store bought cookie dough) E.coli outbreak in 2009. ConAgra is the only flour I know that sells their Safeguard flour. That’s the one I use for all my “raw” & cooked baked goods. Here is the article…it’s a great read!
    http://www.conagramills.com/media/Mills-FlourSaftey_WhitePaper_3.29.12.pdf

  20. 20

    Nikki @Pennies on a Platter — February 4, 2013 @ 6:02 PM

    Your mama taught you well! I’d love a box of these! :)

  21. 21

    nicole @ I am a Honey Bee — February 4, 2013 @ 7:15 PM

    I love the heart truffle.

    These are a great, cute treat for valentines.

  22. 22

    Linda — February 5, 2013 @ 3:29 AM

    Made a double recipe of this and let me tell you, after the twelfth “ball” you start feeling slightly nauseous. I do not regret stuffing my face though!! scrumptious delicious yummy yummmmmmmm! Thank you so much for sharing this recipe!

  23. 23

    Jennifer @ Peanut Butter and Peppers — February 5, 2013 @ 3:51 AM

    Oh my gosh! These little truffles look amazing! perfect for Valentine’s Day!!

  24. 24

    kirsten@FarmFreshFeasts — February 5, 2013 @ 4:35 AM

    Great photos, Lori! And the heart-shaped truffles? Over the top.
    Nice job!

  25. 25

    Bree {Skinny Mommy} — February 5, 2013 @ 5:58 AM

    You had me at truffles!

  26. 26

    Brian @ A Thought For Food — February 5, 2013 @ 6:14 AM

    Seriously drooling over here. Amazing!

  27. 27

    Erin @ Dinners, Dishes and Desserts — February 5, 2013 @ 6:28 AM

    Love this new version! My 7 year old had the idea to make the chocolate chip cookie dough truffles for my for Christmas (with Dad’s help) – he would love to try these too!

  28. 28

    Kathy - Panini Happy — February 5, 2013 @ 6:56 AM

    Cute! I need to find this dipping chocolate. I was covering brownie hearts with candy melts over the weekend which worked but I was wishing for something a little bit thinner.

  29. 29

    Carla @ Carlas Confections — February 5, 2013 @ 8:46 AM

    Dying over the cuteness of these! And I would definitely eat it all before I dipped them haha! Love this! :)

  30. 30

    Jessica@AKitchenAddiction — February 5, 2013 @ 10:53 AM

    Love how you shaped the truffles into hearts!

  31. 31

    Lori Lange — February 5, 2013 @ 10:58 AM

    I’ve heard a little buzz about that, but I’ll continue to use AP flour. I’ve been eating cookie dough for so many years that I just have to say that I’m not too worried about it.

  32. 32

    Kathryn — February 5, 2013 @ 11:49 AM

    The heart truffle is so adorable!

  33. 33

    Erika @ The Hopeless Housewife — February 5, 2013 @ 12:35 PM

    Love the hearts! Those are too cute!

  34. 34

    Karen @ Sugartown Sweets — February 5, 2013 @ 12:39 PM

    I’m definitely a cookie dough nibbler..these look so sweet and tasty! :)

  35. 35

    Sommer@ASpicyPerspective — February 6, 2013 @ 8:03 AM

    So Cute and Tasty! I’d love to get a box of these on Valentines Day. :)

  36. 36

    John Barrie — February 6, 2013 @ 8:08 AM

    These look fantastic. I will have to make them for an event at my kid’s school, though….if I just make them without a plan to get rid of them, I know I’d eat them all and hate myself.

  37. 37

    Audra | The Baker Chick — February 6, 2013 @ 10:31 AM

    Oh Lori these are SO cute! What a wonderful V-day gift idea- (and that shot of all the different truffles in a row is amazing!)

  38. 38

    Maegan @ The BakerMama — February 6, 2013 @ 8:48 PM

    Too cute! These would be so fun to make for a Valentine’s Day party! They look so yummy!

  39. 39

    Kelly Senyei | Just a Taste — February 7, 2013 @ 12:19 PM

    These are so festive and fabulous, Lori!

  40. 40

    marcie@flavor the moments — February 7, 2013 @ 6:33 PM

    YUM! Can I just reach in and grab a couple? Like a couple would be enough!

  41. 41

    Jersey Girl Cooks — February 8, 2013 @ 1:43 PM

    These look so pretty! My family would love them.

  42. 42

    Curious — February 13, 2013 @ 4:43 PM

    Can you use dry store bought cookie dough and just leave the egg out? Or do you have to use the recipe?

  43. 43

    Lori Lange — February 14, 2013 @ 11:45 AM

    I have never tried it with a store-bought mix.

  44. 44

    Home Sweet Abode — February 14, 2013 @ 2:19 PM

    Oh Wow! Amazing does not even begin to describe how these babies look! Next chance I get I will make these for sure.

  45. 45

    Rosie @ Blueberry Kitchen — February 18, 2013 @ 3:53 PM

    Oh yum! I can’t wait to try making these, they look amazing!

  46. 46

    marcie@flavor the moments — March 14, 2013 @ 12:24 PM

    I finally got around to making these…I’ve had them pinned forever it seems! I followed your recipe but made a chocolate malt version with the use of Ovaltine. They’re so good, Lori! I’m completely hooked.

  47. 47

    Courtney — March 18, 2013 @ 12:31 PM

    Amazing recipe- I made these on Saturday night and absolutely love them. Definitely going to bookmark this page for the future.

  48. 48

    zara asif — May 26, 2013 @ 5:47 AM

    hey. these look lovely. i was thinking of making these today. i had a question. can i use the regular chocolate (dairy milk) for dipping? and what difference would it make if i add condensed milk too?

  49. 49

    Lori Lange — May 26, 2013 @ 7:36 AM

    You can use milk chocolate to melt and dip, but you cannot use liquid chocolate milk (wasn’t sure what you were asking…). Condensed milk is not the same as regular milk, so don’t use that.