This recipe for brown sugar cookie dough truffles was originally a sponsored post. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
My son came home from school yesterday and asked if he could bring in a special treat for his Spanish teacher. Initially, he asked if I would make a jar of my espresso hot fudge sauce to gift her, but since I’m planning on making jars of that and caramel sauce for holiday teacher gifts, I wanted to use something else – after inquiring further.
Why did he want to give her something? Social emotional learning is a focus in my kids’ school, and yesterday a counselor spoke to one of his classes about gratitude and appreciation.
Each student wrote a note to a staff member who went above and beyond. My son chose his Spanish teacher who has helped him all year.
She hasn’t just taught Spanish, but she’s helped him do a better job of responding appropriately when frustrated in class (no more ripping up papers when things are wrong or wadding up tests and throwing them when he doesn’t do as well as anticipated) and helping him stay on target and focused.
She’s done all this in a way that hasn’t called attention to him, and he appreciates it.
Honestly? I do, too. When he asked me to create a gift he could share with the note, I had to come up with something.
I remembered a few years ago when my brownie batter truffles were a huge hit, but this time, I wanted to create brown sugar cookie dough truffles. They’re easy to make and definitely have a wow factor.
These are perfect for my cookie exchange, and I bet they would be a hit for you, too. After all, I have to top those s’mores cookies from last year, right?
Tips to Make Cookie Dough Truffles Faster
How can you get your own made quickly?
- Add boiling water to a glass jar and let it sit a few minutes. Pour out the water, then place it upside down over your stick of butter to soften it without melting the butter.
- Use a cookie dough scoop to quickly get even size balls for the brown sugar cookie dough truffles
- Place your bag of dough balls in the freezer to make rolling faster and easier while you melt your chocolate
- Melt your chocolate in a cast iron saucepan that will retain the heat once melted so you don’t have to keep heating it up
- Melt more chocolate than needed so you can quickly and easily coat each truffle without having to scrape the sides as you get near the end
I love making truffles in winter since they harden so quickly. By the time I’ve dipped my fourth truffle, the first one is completely hardened.
This means I can crank them out in well under an hour, start to finish. No one has time to waste over the holidays, right?
As soon as I finish them, they’re pretty much ready to pop in a little wrapper to fancy them up even more. My son cannot wait to share these brown sugar cookie dough truffles with his Spanish teacher!
Is it safe to use raw flour?
You can make it safe if you are concerned. A major grocery chain just had a recall of flour for possible E coli contamination.
You have three easy options, although you know growing up we never even considered this. Times change so much!
The goal is to heat flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much. And any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items like edible cookie dough.
Microwave it: Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.
Bake it: Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.
Buy heat treated flour: Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees.
You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!
How to Make Brown Sugar Cookie Dough Truffles
Add softened butter and brown sugar to a bowl, and beat until fluffy. Add salt, vanilla, and baking powder, and mix again.
Yes, baking powder even though you aren’t baking these. I feel like they’re missing flavor without it, but you can leave it out.
Add the milk and mix until combined, then add flour and stir until incorporated.
Use a cookie dough scoop to create 24 somewhat equal size balls. They don’t have to be perfectly shaped; you’ll roll them later. Place in a zip top bag and pop in the freezer.
In a heavy saucepan, add chopped dark chocolate and turn heat medium low. Stir periodically to melt the chocolate.
When all is melted but a few lumps, remove from the heat and stir. You don’t want to heat the chocolate too much and lose its tempering.
While chocolate is melting, pull out a silpat or parchment paper and place on your work surface. Gently roll brown sugar cookie dough truffles into smooth balls.
The freezer helps them roll nicely and not stick to your hands. If they’re still too warm, freeze another ten minutes.
Drop cookie dough balls into chocolate one by one.
Quickly scoop chocolate over the ball with a spatula, being careful to not change its shape. Using a large fork pick it up, cradling it from the bottom. Shake off excess chocolate.
Pro tip: I started using chocolate dipping tools, and this makes the process go so much faster and smoother. I cannot recommend them enough.
Place the brown sugar cookie dough truffles on your silpat or parchment paper and gently wiggle the fork at an angle so the brown sugar cookie dough truffle slides off the fork without losing any chocolate coating.
Repeat for each truffle. If you work quickly, you can do all truffles without having to reheat your chocolate.
If your chocolate isn’t as easy to work with, gently heat to get it smooth and silky again.
What To Do With Leftover Chocolate?
Once all truffles are dipped, get a regular fork and dip in the chocolate. Shake it over your truffles to give them a striped top. This makes them look even fancier and helps hide any imperfections.
Total win. That requires just a bit of your extra chocolate.
I melt extra chocolate to make dipping the brown sugar cookie dough truffles easier. I also have an ulterior motive. The extra chocolate makes perfect chocolate bark with minimal effort. I just created two desserts for the effort of one.
My other favorite? I make chocolate bark, and in winter, peppermint chocolate bark is my favorite use for excess melted chocolate.
Store your brown sugar cookie dough truffles in the fridge for up to a week or gift your friends. These will also freeze but freeze better before you add chocolate.
Keep the peppermint bark on your counter in a sealed container for up to two weeks.
Have you ever had brown sugar cookie dough truffles? What’s your favorite holiday treat?
Brown Sugar Cookie Dough Truffles
These little treats are perfect for the holiday season. The brown sugar cookie dough truffles make wonderful gifts as well as a gorgeous dessert for the any entertainment.
- 8 T butter, softened
- 1 1/4 c brown sugar
- 1/2 t salt
- 1/2 t baking powder (optional)
- 2 t vanilla
- 1/4 c milk
- 2 c flour
- 8 oz dark chocolate, chopped
- Cream butter and sugar until fluffy. Add salt, baking powder, and vanilla and mix thoroughly. Add milk and mix to incorporate. Add flour and stir to combine.
- Use cookie scoop to make 24 balls and place in zip top bag. Place bag in freezer while you prep chocolate.
- In a heavy saucepan, add chopped dark chocolate and turn stove to medium low. Stir periodically until chocolate is almost fully melted. Remove from heat and stir to melt the last small bits.
- While chocolate is melting, roll dough into smooth balls and place on silpat or parchment paper. If dough sticks to your hands, return to freezer for another 5-10 minutes.
- Once balls are rolled, drop one by one into the melted chocolate to coat, shaking off excess. Place on silpat to harden.
- Store in a tightly sealed container in the fridge for up to a week.
The melted chocolate will have "extra" left over. Use the melted chocolate to make chocolate bark by pouring onto a silpat and smoothing, then immediately adding toppings. Let harden, then break into pieces for an added bonus.
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Nutrition Information:Yield: 24 Serving Size: 1 truffle
Amount Per Serving: Calories: 174Total Fat: 8gCholesterol: 11mgSodium: 56mgCarbohydrates: 23.7gFiber: 1.3gSugar: 13.6gProtein: 2g
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Thursday 2nd of May 2019
Are you suppose to cook flour for a moment in the oven?
Thursday 30th of May 2019
You absolutely can to ensure that you minimize the risk of E coli, etc. Make sure you heat the flour to 160 degrees. You can do it in the microwave or oven.
Wednesday 7th of December 2016
Those truffles look amazing! And you are my new kitchen hero-- I love all those tips (especially on how to soften butter! I can never get that quite right!) [client]
Thursday 8th of December 2016
Awwww thank you, Denise! The truffles were so delicious. I can't wait to make more. Lucky me, lots of time in the kitchen means I figure out those tips and tricks ;)