Always a crowd favorite, these easy triple chocolate cookie dough truffles are a delight for any chocoholic or cookie dough fan! They require no baking and have minimal prep time. Bite into one of these morsels and be in chocolate cookie dough heaven!
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.
Notes
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.