Chocolate Chip Cookie Truffles
Indulge in the ultimate no-bake treat with these decadent Chocolate Chip Cookie Truffles! Featuring a rich and buttery cookie dough base loaded with mini chocolate chips, these bite-sized delights are dipped in silky melted chocolate for an irresistible finishing touch. Perfectly portioned and packed with flavor, these truffles are made without eggs, so they're entirely safe to eat raw. They come together in just 30 minutes, making them a stress-free dessert for any occasion. Add a sprinkle of colorful toppings for a festive flair, or enjoy them as is for a simple, elegant treat. Whether you're planning a party or craving a homemade snack, these chocolate chip cookie truffles are the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 3 tablespoons Heavy cream
- 1.5 cups Mini chocolate chips
- 12 ounces Semi-sweet chocolate
- 1 teaspoon Coconut oil (optional)
- Sprinkles (optional, for garnish)
Instructions
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and well incorporated, about 2-3 minutes.
Add the vanilla extract and mix well.
Gradually stir in the flour and salt until a dough forms. The texture will be crumbly initially but will come together as the flour is fully incorporated.
Add the heavy cream one tablespoon at a time while mixing, until the dough is smooth and slightly sticky.
Fold in the mini chocolate chips until evenly distributed throughout the dough.
Take a tablespoon of dough at a time and roll it into small, even balls. Place the rolled balls on a parchment-lined baking sheet. Chill these in the refrigerator for at least 20 minutes, or until firm.
While the truffle centers chill, melt the semi-sweet chocolate in a heatproof bowl set over a saucepan with simmering water (double boiler method), or in the microwave in 30-second intervals, stirring between each interval. If the chocolate seems too thick for dipping, add coconut oil for a smoother consistency.
Using a fork or dipping tool, dip each chilled dough ball into the melted chocolate, ensuring it is fully coated. Gently tap off any excess chocolate and place back onto the parchment-lined baking sheet.
Optional: Add sprinkles on top of the truffles before the chocolate sets for a decorative touch.
Chill the coated truffles in the refrigerator for another 10-15 minutes, or until the chocolate has fully hardened.
Serve chilled or at room temperature. Store leftover truffles in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 636.1 g | 231% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 398.6 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
