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Christmas Cookie Dough Truffles

Christmas cookie dough truffles have creamy, egg-free cookie dough centers coated in semisweet chocolate. Heat-treated flour and a quick chill help the dough hold its shape for dipping and decorating with Christmas sprinkles.
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Prep Time 15 minutes
Cook Time 2 minutes
Chilling 45 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
  • 0.5 cup semisweet chocolate chips mini
For the coating
  • 8 oz semisweet chocolate finely chopped
  • 1 tsp coconut oil
  • 2 tbsp Christmas sprinkles

Equipment

  • 1 microwave
  • 1 baking sheet

Method
 

Make the cookie dough
  1. Place the flour in a microwave-safe bowl and microwave on high for 1 minute; stir, then microwave in 15-second bursts, stirring each time, until the flour reaches 165°F in several spots.
  2. Let the flour cool completely.
  3. Beat the softened butter, brown sugar, and granulated sugar in a medium bowl until creamy, about 2 minutes.
  4. Beat in the milk, vanilla, and salt until combined.
  5. Add the cooled flour and mix until no dry patches remain.
  6. Fold in the mini chocolate chips.
  7. Scoop the dough into 24 portions, about 1 tablespoon each, and roll into balls.
  8. Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes, until firm.
Dip the truffles
  1. Combine the chopped chocolate and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring between each, until smooth.
  3. Dip each chilled dough ball in the melted chocolate, letting excess drip back into the bowl.
  4. Return each truffle to the parchment-lined baking sheet and top with Christmas sprinkles.
  5. Refrigerate for 15 minutes, until the coating is set.

Notes

For smooth dipping, make sure the dough balls are firm and the melted chocolate is smooth. Store in an airtight container in the refrigerator for up to 7 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter, milk, and chocolate.