Description

Cookie Dough Brownie Truffles are the ultimate no-bake indulgence, combining fudgy brownies, sweet edible cookie dough, and a rich chocolate coating into one decadent bite. Perfect for holidays, parties, or gifting, these truffles are easy to make and completely irresistible. A chocolate lover’s dream come true, all in one poppable treat!

Ingredients

For the Brownie Layer:

1 batch brownies, baked and cooled (homemade or boxed mix)
2 tablespoons chocolate frosting (optional, to help bind if dry)

For the Edible Cookie Dough:

½ cup unsalted butter, softened
⅓ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon milk (plus more if needed)
1 cup all-purpose flour (heat-treated)
½ cup mini chocolate chips

For the Chocolate Coating:

2 cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil or vegetable shortening (optional)

Toppings (Optional):

Sprinkles
Sea salt
White chocolate drizzle

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Instructions

Make the Edible Cookie Dough:
- Heat-treat the flour by baking at 350°F (175°C) for 5 minutes. Let cool.
- Beat together softened butter, brown sugar, and granulated sugar until fluffy.
- Mix in vanilla and milk, then stir in cooled flour and mini chocolate chips. Add more milk if needed.
- Roll into 1 tsp-sized balls and freeze for 15–20 minutes.
Prepare the Brownie Layer:
- Crumble the cooled brownies into a large bowl. If dry, mix in 1–2 tbsp frosting to help bind.
- Flatten a scoop of brownie mixture, place a chilled cookie dough ball in the center, and wrap the brownie around it. Roll into smooth balls.
Coat the Truffles:
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each truffle in the melted chocolate, letting excess drip off. Place on a parchment-lined baking sheet.
- Top immediately with sea salt, sprinkles, or drizzle with white chocolate.
Chill and Serve:
- Refrigerate the truffles for 15–20 minutes, until chocolate is set. Serve chilled or at room temp.

Notes

Use store-bought brownies to save time.Skip dipping and roll in cocoa powder or powdered sugar for a simpler version.Heat-treat flour to 165°F for safety when making raw cookie dough.