Cookie Dough Truffles
No-bake, edible cookie dough truffles made with Sunbutter (or any nutbutter) and dipped in a chocolate coating!
Hello my loves, I come bearing gifts ! Ok, maybe not gifts as in plural but I have a gift & it’s the recipe to these AMAZING cookie dough truffles! Literally just made these on a whim & they turned out absolutely amazing and they’re so quick and easy to make!
What makes these cookie dough truffles so amazing?
First of all, read the title again. It has ‘cookie dough’ & ‘truffles’ in one sentence. If that’s not reason enough to make something amazing then I don’t know what is. It also involves SunButter, which is made from sunflower seeds and has basically an identical texture to peanut butter. Why use SunButter instead of peanut butter, you ask?! Its nut-free, healthy & delicious, duhhhhh.
So here’s the breakdown of these Cookie Dough Truffles:
- Taste = phenomenal
- Texture = even more phenomenal
- Ingredient list = short
- Steps = minimal & no baking
- Wait time = totally do-able (& you can eat them along the way)
- Safety = nut free & you can totally make them gluten-free and dairy-free with substitutes!
How to make cookie dough truffles?
These cookie dough truffles are super duper easy to make. You just cream all the ingredients together with an electric mixer, refrigerate or freeze them until they’re firm and then dip them in melty chocolate.
Ingredients:
- Butter: I used unsalted butter
- Sugar: brown sugar gives a little more flavor and moisture than granulated sugar here.
- Sunbutter: sunbutter is a sunflower seed butter, it’s nut free so perfect for all occasions. This recipe can be made using any nutbutter (I love it with peanut butter, cashew butter and hazelnut butter!).
- Vanilla: vanilla is extra important when you’re not baking the cookie dough because half the flavor comes just from the caramelization that occurs while baking so vanilla will give it a nice flavor without the baking.
- Flour: it’s recommended that you use heat treated flour (bake it for a few minutes in the oven) if the dessert isn’t baked.
- Milk: since we’re not using eggs I used milk for a little extra liquid.
- Chocolate chips: I used mini semi-sweet chocolate chips for the cookie dough and dark chocolate for the coating but feel free to use whatever chocolate you prefer.
- Coconut Oil: coconut oil is my favorite oil to melt with chocolate.
How to store cookie dough truffles
Place the left over truffles in an airtight container or a ziplock bag and keep them at room temperature for 2-3 days or refrigerate them for 7-10 days. They’re served at room temperature or just slightly chilled.
You can also freeze them, just place the container in a freezer bag and squeeze out all the air. Freeze for 2-3 months and thaw at room temperature overnight.
If you love these cookie dough truffles I have a feeling you’ll also love these chocolate animal cracker truffles, they are a family favorite! Make sure to tag me @baranbakery on instagram if you make these, I would LOVE to see them! As always, have a blessed day and happy baking!
Love, B
SunButter Cookie Dough Truffles Recipe
No-bake, edible cookie dough truffles made with Sunbutter (or any nutbutter) and dipped in a chocolate coating!
Ingredients
- 1/4 cup (57g) unsalted butter softened
- 1/2 cup (110g) light brown sugar lightly packed
- 1/2 cup + 1 Tbsp (150g) creamy SunButter
- 1 tsp (5mL) vanilla
- 1 cup (120g) all-purpose flour spooned and leveled and heat treated
- 1/2 cup (90g) mini chocolate chips
- 2 Tbsp (30mL) milk
- 1 1/2 cup (255g) dark chocolate for melting
- 1 tsp (5g) coconut oil
Instructions
- Using a hand mixer, beat together the butter, brown sugar, 1/2 cup SunButter and vanilla.1/4 cup (57g) unsalted butter, 1/2 cup (110g) light brown sugar, 1/2 cup + 1 Tbsp (150g) creamy SunButter, 1 tsp (5mL) vanilla
- Fold in the flour and mini chocolate chips and add the milk as needed for mixing (you want the texture to resemble cookie dough). Use a mini ice cream scooper to get even sized truffles, roll them into balls, and freeze them for 30 minutes.1 cup (120g) all-purpose flour, 1/2 cup (90g) mini chocolate chips, 2 Tbsp (30mL) milk
- Melt together the dark chocolate and coconut oil until smooth. Dip each truffle in the melted chocolate and allow the extra chocolate to drip off before setting down. Refrigerate the truffles for 10 minutes.1 1/2 cup (255g) dark chocolate, 1 tsp (5g) coconut oil
- Place 1 Tbsp of SunButter in a plastic bag, microwave for 10 second and cut a tiny slit in the corner to squeeze out thin lines on top of the truffles. Enjoy!
Notes
You can make this with any nut butter, but SunButter is nut free and safe for everyone!
Store in an airtight container in the fridge.
Nutrition
Serving: 1gCalories: 183kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 10mgFiber: 2gSugar: 15g
Tried this recipe?Let us know how it was!
Thank you for supporting all things Baran Bakery & the brands that make it all possible. This post was sponsored by Sunbutter. All opinions are 100% my own.