Description
Delight in these easy-to-make Chocolate Chip Cookie Dough Truffles, combining the nostalgic taste of classic cookie dough with a smooth chocolate coating and festive sprinkles. Perfect for Valentine’s Day or any special occasion, these no-bake truffles offer a rich, sweet treat that’s sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour (plus 2 additional tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted sweet cream butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons cold water
- 1 1/2 cups mini chocolate chips
Coating
- 8 ounces Ghirardelli melting chocolate wafers
- 1 container Valentine’s Day sprinkles
Instructions
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the flour, baking soda, kosher salt, granulated sugar, brown sugar, softened butter, and vanilla extract. Mix thoroughly until all ingredients are well incorporated to form the dough base.
- Add Water if Needed: If the dough feels crumbly or isn’t sticking together well, gradually mix in the cold water to achieve a cohesive dough consistency.
- Fold in Chocolate Chips: Add the mini chocolate chips to the dough and gently fold them in to distribute evenly throughout.
- Prepare Baking Sheet: Line a small cookie sheet with parchment paper to prevent sticking and to facilitate chilling.
- Shape the Dough: Place the dough onto the parchment-lined cookie sheet and flatten it uniformly to about 1/2 inch thickness using your hands or a spatula.
- Chill the Dough: Refrigerate the dough-covered cookie sheet for 20 minutes to firm up the dough for easier cutting.
- Cut Out Shapes: Using a heart-shaped cookie cutter, cut hearts from the chilled dough sheet carefully and transfer them onto a plate.
- Refrigerate Hearts: Place the cut-out hearts back into the refrigerator for an additional 10 minutes to maintain firmness before dipping.
- Melt Chocolate: In a microwave-safe bowl, melt the Ghirardelli melting chocolate wafers in 30-second increments, stirring between each interval until smooth and fully melted.
- Dip the Truffles: Using a fork, dip each cookie dough heart into the melted chocolate, tapping the fork on the side of the bowl to remove excess coating for an even layer.
- Place on Parchment: Transfer the dipped hearts onto another parchment-lined cookie sheet to set.
- Add Sprinkles: Immediately sprinkle the chocolate-coated truffles with Valentine’s Day sprinkles for a festive touch before the chocolate hardens.
- Repeat Process: Continue dipping and decorating all truffles until all cookie dough hearts have been coated.
- Let Chocolate Harden: Allow the chocolate coating to harden completely by refrigerating or letting them sit at room temperature for about 30 minutes before serving.
Notes
- Ensure the flour is heat-treated or safe to eat raw since this is a no-bake recipe involving uncooked flour.
- Adjust water amount slightly if dough is too dry or crumbly.
- Use good quality melting wafers for smooth chocolate coating and better flavor.
- Store truffles in an airtight container in the refrigerator to keep them fresh for up to 5 days.
- Feel free to substitute sprinkles with chopped nuts or shredded coconut for varied toppings.
