Yield: 12 cookie dough heart truffles // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
Edible cookie dough coated in chocolate and made into cute little hearts!
Why you’ll love these cookie dough heart truffles
These cookie dough heart truffles are so easy to make, made with edible cookie dough that’s coated in chocolate. Besides how delicious they are, the best part about them is that they are super customizable! They can easily be made gluten free with a 1:1 swap of gluten free flour, and dairy free with a 1:1 swap of dairy free butter, milk, and chocolate!
HEAT TREAT THE FLOUR!
- This is in caps because it’s SUPER important! You might think that the only problem in standard cookie dough is eating raw eggs, but the truth is that the flour is just as dangerous to be eating raw! There are two ways that you can heat treat your flour to make it safe to eat.
- In the microwave. This is the method I use in this recipe because it is fast and easy. Simply spread the flour out on a microwave-safe plate and microwave it in 30 second intervals until the flour reads 165°F / 74°C. This usually takes me about 2 minutes total.
- In the oven. Preheat your oven to 350°F / 175°C. Spread the flour out over a clean baking tray and bake until the flour reaches a temperature of 165°F / 74°C. This should take 5-10 min.
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Room temperature ingredients
- You’ll want your cold ingredients at room temperature for this recipe so that they all come together to form a nice, cohesive dough. Take out the butter and milk at least 30 minutes (and up to 1 hr. 30 min.) before starting the recipe. If you need to bring the ingredients to room temperature quickly, you can slice up the butter into 1 tbsp. pieces and microwave it in 5 second intervals until it’s soft (but not melted). For milk, microwave it in 5 second intervals as well. For this recipe, it should only take 10 seconds max for the milk to be perfect to use!
Ingredients and substitutions
All purpose flour: gives the cookie dough structure. We will heat-treat the flour so that it is safe to eat! I’ve also tested this with gluten-free flour, so you can sub that in if needed! (Still heat-treat it to be safe)
Salt: for balancing and bringing out the sweetness of the cookie dough
Unsalted butter: gives the cookie dough that classic butter-y flavor and helps it hold up at room temperature. If using salted butter, just omit the extra salt from the dough. You can also sub in dairy-free butter sticks!
Light brown sugar: for sweetness and for more depth of flavor
Milk: adds a bit of moisture to the dough. You can use any kind of milk or milk alternative for this!
Vanilla: I am a huge fan of vanilla bean paste because you get to see those little bean specks in the dough. If you don’t have vanilla bean paste, vanilla extract will work perfectly as well.
Mini chocolate chips: we will use mini chocolate chips because these are small truffles and we don’t want any large chocolate chips sticking out!
Semi-sweet chocolate chips: for coating the truffles. You can use milk, semi-sweet, or dark chocolate here, but semi-sweet is what I went with!
Vegetable oil: a tiny bit of vegetable oil mixed into the chocolate makes it more smooth and helps with easily coating the truffles. Any neutral oil, such as canola, will work here.
How to: cookie dough heart truffles
Here are the steps to follow to make these cookies. You can find the complete recipe (which is printable!) at the end of this blog post.
1. Melt the chocolate. Melt the chocolate, then mix in the oil. Coat the inside of each heart mold with chocolate, then set it in the freezer while you make the cookie dough.
2. Make the cookie dough. Beat the butter and sugar, then add in the milk and vanilla. Fold in the flour and salt, followed by the chocolate chips.
3. Fill the heart molds. Fill each heart mold with ~1 tbsp. of cookie dough, then pack it down into the molds. Top with more melted chocolate, then place it in the freezer to let it harden.
4. Serve and enjoy! Once the chocolate has set, pop each heart out of its mold. If desired, drizzle the hearts with more melted chocolate and top with crushed rose petals. Enjoy!
Cookie dough heart truffles Q & A
What size are these truffles?
- These truffles are pretty small, with each of them holding 1 tbsp. of cookie dough. Here is the link to the exact mold I used. The recipe can easily be scaled up or down to accommodate how many truffles / how big truffles you are making!
What type of mold should I use?
- Use a silicone heart mold so that the truffles are super easy to pop out when you’re done making them. If you don’t have a heart mold but you have some small heart cookie cutters, you could pat the dough down until it’s 1″ thick, cut out cookie dough hearts, and dip those in chocolate!
How to store cookie dough truffles.
- These are safe to keep at room temperature, but I would recommend storing them in the fridge if you still have them after 3 days, or if it’s quite warm in your home. These can also be stored in an airtight container in the freezer for up to 3 months!
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Cookie dough heart truffles troubleshooting
My cookie dough is dry & crumbly
- Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry. Since the cookie dough isn’t getting baked – you can just add in some more milk (~1/2 tbsp. at a time) until the dough comes together!
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these cookie dough heart truffles?
If you made these cookie dough heart truffles I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Cookie Dough Heart Truffles
- 250 g semi sweet chocolate chips (1 ½ c.)
- 1 tsp. vegetable oil
- 90 g all purpose flour (¾ c.)
- ½ tsp. salt
- 85 g unsalted butter (¼ c. + 2 tbsp.) room temperature
- 110 g light brown sugar (½ c.)
- 1 tbsp. milk
- ½ tsp. vanilla
- 90 g mini chocolate chips (½ c.)
- Melt the chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval. Once the chocolate is melted and smooth, mix in the oil.
- Coat the inside of the heart molds with a layer of chocolate, then set the molds in the freezer while making the cookie dough.
- HEAT TREAT THE FLOUR. Spread out the flour on a microwave safe plate and heat in 30 second intervals until the flour is 165°C / 74°C. Alternatively, heat the oven to 350°F / 175°C and bake the flour until it has reached the appropriate temperature. Set aside to cool for 10 min.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and sugar until light and fluffy (~3 min.)
- Add in the milk and vanilla and beat until combined.
- Add in the flour and salt, and fold the mixture together just until almost all the flour has been incorporated. Then, add in the chocolate chips and fold until combined.
- Remove the heart molds from the freezer, and dish out 1 tbsp. of cookie dough into each mold.
- Push the cookie dough down to pack it in, then top with more melted chocolate.
- Set the molds back into the freezer until they have set.
- Remove the cookie dough hearts from their molds, and (optional) drizzle with more melted chocolate, and rose petals.
- Serve and enjoy!