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–+ servings

Cookie Dough Heart Truffles

5 from 1 vote
Heart shaped edible cookie dough, dipped in chocolate
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Prep Time30 minutes
Total Time30 minutes
Servings12 truffles

Equipment

Ingredients 

Coating

  • 250 g semi sweet chocolate chips (1 ½ c.)
  • 1 tsp. vegetable oil

Cookie Dough

  • 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.)

Instructions 

Coating

  • 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.

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!