Small Batch Cookie Dough Truffles
Yield: 16 truffles
Total time: 50 min.
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What if I told you that there was something even better than eating leftover cookie dough from all those times you made cookies in the past? It’s true! Now, studying culinary food science, I can tell you without a doubt that eating raw batter and dough is definitely not safe and that you should know there are serious risks. But that doesn’t mean you have to give up your cookie dough eating habits! The solution? Small batch cookie dough truffles! I’m talking edible cookie dough that gets smothered in dark chocolate!
A couple of things to note:
1. HEAT TREAT THE FLOUR! Sorry to yell in caps, but this step is extremely important! You might think that the only problem in your standard cookie dough is eating raw eggs, but the truth is 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. After all, that’s what my small batch series is all about! 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.
2. Room temperature butter. The butter will need to be at room temperature in order to be properly creamed with the sugars. Take out your butter at least 30 min. before starting this recipe, or follow this little trick for getting room temperature ingredients quickly!
3. Measuring the ingredients. My recipes are all written in grams because it is a more 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! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too
To make small batch cookie dough truffles, you will need:
All purpose flour: gives the cookie dough structure. We will heat treat the flour so that it is safe to eat!
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. You can use salted butter, just omit the salt from the recipe.
Light brown sugar: for sweetness and for more depth of flavor
Granulated sugar: for sweetness
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. My favorite brand is Heilala vanilla bean paste. 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!
Dark chocolate melting wafers: I recommend using melting wafers because they are already tempered. Tempered chocolate will yield you with that nice shiny coat and a nice snap when broken. You can use dark chocolate, milk chocolate, or semi-sweet, but I use dark for mine!
How big are these truffles?
I use a 1.5 tbsp. cookie scoop to dish out the cookie dough, which yields 16 truffles. If you want slightly smaller truffles, you can use a 1 tbsp. scoop and you will have about 24 truffles.
Can I double this recipe?
Yes! You can double all of the ingredients in this recipe to get 32 cookie dough truffles.
How to store small batch cookie dough truffles
Theoretically butter can be stored at room temperature, but it spoil much faster. You can keep these truffles at room temperature in an airtight container for up to three days. I recommend keeping them in the fridge, not only because they will last longer, but because I think they taste much better (I love cold chocolate, don’t judge!) They will also taste more flavorful after the first day because all the flavors will have a chance to get to know each other. For even longer storage, these can be frozen for up to 3 months.
How to make small batch cookie dough truffles
Here’s a short video on how to make these small batch cookie dough truffles!
Tools & ingredients helpful for making this recipe:
For more product recommendations, check out this page here!
I hope you enjoy these small batch cookie dough truffles! If you make them, I would love to see and know your thoughts! Leave a rating down below & tag me on Instagram with a picture @freshbeanbakery. Happy baking! x
Small Batch Cookie Dough Truffles
- 120 g all purpose flour
- ½ tsp. salt
- 113 g unsalted butter room temperature
- 100 g light brown sugar
- 50 g granulated sugar
- 1 tbsp. milk
- ½ tsp. vanilla
- 120 g mini chocolate chips
- 280 g dark chocolate melting wafers
- 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 both sugars until light and fluffy (~3 min.)
- Add in the milk and vanilla and beat until combined.
- Add in the flour, salt, and chocolate chips. Use a rubber spatula to fold the mixture together until all the flour is combined.
- Use a 1.5 tbsp. cookie scoop to dish out the cookie dough onto a parchment lined tray. Freeze the cookie dough for 20 min.
- Melt the chocolate wafers in a microwave safe bowl in 30 second intervals.
- Drop the frozen cookie dough balls into the melted chocolate one at a time, using a fork to remove them from the chocolate. Place them back on the parchment lined tray. Drizzle with the extra chocolate if desired, then set in the fridge to chill for at least 10 min.
- Serve, and enjoy!