Cookie dough truffles have been one of my staple desserts for years. Everyone has always loved them and they make great gifts!
A new found tradition in my family is to have a dessert party, which is essentially an excuse to make as much dessert as we want. When planning the recipes for one of these parties, I came across a recipe for cookie dough truffles. At the time they were new and different, and became an absolute hit. Ever since then they have been one of my go-to treats.
For Valentine’s Day this year, when thinking of something to make, I decided to put a spin on these treats by making a chocolate dough and adding mini chocolate chips and mini M and M’s. After taste testing several versions with cocoa or melted chocolate, the winning dough was one with both cocoa and melted chocolate! So there I had my recipe for this first blog post. I always say, the more chocolate the merrier. Click here to learn more about me!
This batter starts by creaming softened butter and brown sugar. Many recipes use brown sugar and granulated sugar, but I love the deep molasses flavor that using all brown sugar gives. When this mixture has been beaten until light and fluffy (~1-2 minutes on medium high speed), add the vanilla and a pinch of salt.
Then add the flour and cocoa mixture and beat until combined. The next step is to incorporate the melted chocolate, then the mini chocolate chips and mini M and M’s. You may use whatever mix-ins you like, just make sure they are mini. Using regular chocolate chips just throws off the proportions in these bite size truffles.
Make sure to refrigerate the dough for at least 1 hour or until firm. This ensures that the dough is pliable and won’t melt in your hands! You may roll the balls into whatever size you’d like. I prefer having them on the smaller size. That way you can eat more!
You can immediately dip them in melted chocolate, but I have found this is easier if the balls are put in the fridge or freezer for at least 15-30 minutes. At any point in this recipe, you can freeze the dough or keep it in the fridge overnight. If you want to freeze the dough as balls, make sure to form the balls and then freeze them on a cookie sheet until firm. Once they are frozen you can put them in a sealed plastic bag and save them to enjoy at another time. This avoids the balls sticking to each other and forming a clump.
Once you are ready to dip the cookie dough in chocolate, melt the chocolate either in the microwave or over a double boiler. Dip them one at a time using a fork, making sure to gently shake the fork, letting the excess chocolate fall back into the bowl of melted chocolate. Place on a parchment lined cookie sheet and sprinkle with sprinkles or your favorite decorations. Let set on the counter or in the fridge until firm.
Now it’s time to dig in to these chocolatey delights!
- 1 stick (8 tablespoons) unsalted butter, softened
- ¾ cup light or dark brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 oz semisweet chocolate
- 1/4 cup mini chocolate chips
- 1/2 cup mini m and m's
- 12 oz semisweet chocolate , melted
In a large bowl of an electric mixer, beat butter and brown sugar on medium speed for 1-2 minutes. Then add the milk, vanilla, and salt. Beat to combine.
In a small bowl sift flour and cocoa powder. Meanwhile melt 2 oz chocolate in the microwave.
Add the dry ingredients to the butter and sugar mixture. Beat on low speed until incorporated, then add the 2 oz melted chocolate. Once fully incorporated, add the mini chocolate chips and mini M and M’s. Refrigerate until firm but pliable, approximately 1 hour.
Once chilled, form cookie dough into 1-inch round balls and place on a parchment lined baking sheet. Freeze for 15-30 minutes.
Dip each ball into the melted chocolate and coat to cover. Sprinkle with extra mini chocolate chips and refrigerate. When the chocolate has hardened, they are ready to be served!
Keep in the refrigerator for 1-2 weeks. They also keep very well frozen.
- Do not skip the step of sifting the flour and cocoa powder. You wouldn’t want a clump of cocoa in your truffle!
- Be sure to use mini chocolate chips and/or mini M and M’s. The regular ones don’t fit as well into these morsels, I’ve definitely made this mistake.
- I have found the best way to dip the truffles into the chocolate is by putting them on a fork. Once they are coated, slightly shake the fork to get rid of any excess chocolate. This ensures the most even coating.
- Melt chocolate in the microwave or over a double boiler. For a shiny exterior coating, use tempered chocolate.
- These truffles can easily be made dairy free by using vegan butter/margarine and substituting an equal amount of water for the milk.