Summer is in full swing, is it not? These scorching temperatures have me really looking forward to the cooler fall months. But alas, here we are, mid-90 degree temperatures with some of that sticky humidity…ugh! These are no days to turn on the oven and bake. So I have a super simple and super YUMMY recipe for you today that you need to try: chocolate chip cookie dough truffles.
Since there are no eggs in this cookie dough, it’s perfectly safe to eat and man, is it amazing! And who doesn’t love cookie dough? They make the perfect snack/treat for these hot summer days. And they take no time to whip up. Your friends and family are sure to love this sweet treat.
And unlike typical cookie dough, this dough is sweetened with only Golden Barrel brown sugar. There’s 3 teaspoons of vanilla extract in here so that helps with the sweetness/flavor as well. Seriously, just looking at these pictures makes me want like 3 of these truffles. I’m telling you–you gotta try them!
If cookie dough weren’t enough, I decided to dunk these little yummy balls in some melted chocolate. You can never have enough chocolate, am I right? I simply melted semi-sweet chocolate chips and a teaspoon of Golden Barrel Coconut Oil and rolled the frozen balls in that mixture until they were evenly coated. By using coconut oil, the chocolate coating hardens almost right away, after touching the cold batter. It’s the same idea as our magic shell recipe (which is another summer must-try recipe). Because coconut oil has a melting point of 76 degrees, it hardens when it gets cold.
I finished mine off with some jimmies (or sprinkles if you’re not from the Philly area 😉 ). You can add whatever you’d like–mini chocolate chips, nuts, salt, or keep them as-is. Any way you decide I’m sure you’ll still really love them.
They’re just too easy to pop in your mouth!
Chocolate Chip Cookie Dough Truffles
Melt-in-your-mouth truffles that are filled with chocolate chip cookie dough--what's not to love about these sweet summer-time treats!
Line a baking sheet with parchment paper, set aside. In a bowl of a stand mixer (or hand mixer), mix together butter, brown sugar and vanilla until creamy. Slowly add flour and salt and mix until just combined. Stir in chocolate chips. Make one inch balls with a cookie scoop and place on the lined pan. Freeze for about 15 to 30 minutes, until solid.
After balls are semi-frozen, melt chocolate chips and coconut oil in the bowl of a double boiler (or use microwave on 30 second increments) until melted, stirring occasionally. Dip balls into melted chocolate and let excess chocolate drip back into bowl, then place on lined cookie sheet. Top with sprinkles or your choice of topping. Place in refrigerator until ready to eat.