Irresistible Pink Chocolate Cookie Dough Truffles
These pink chocolate cookie dough truffles combine a rich, chewy cookie dough center with a smooth, fruity pink chocolate coating for a quick and easy sweet treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour (heat-treated for safety)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup mini chocolate chips
- 12 oz ruby pink chocolate melts or pink candy melts
- 1 tablespoon vegetable shortening or coconut oil
Instructions
- Heat-treat the flour by spreading 1 cup (120g) on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let cool completely.
- In a large bowl, beat ½ cup softened unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in 1 teaspoon vanilla extract and a pinch of salt.
- Gradually add the cooled, heat-treated flour, mixing on low speed or folding with a spatula until combined. Avoid overmixing.
- Gently stir in ½ cup mini chocolate chips.
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls. Place on a parchment-lined baking sheet and chill for 15 minutes.
- Melt 12 oz pink chocolate melts with 1 tablespoon vegetable shortening in 30-second intervals in a microwave-safe bowl, stirring between until smooth and glossy.
- Dip each cookie dough ball into the melted pink chocolate using a fork or dipping tool, allowing excess to drip off. Place back on parchment paper to set.
- Chill the coated truffles for 10 minutes for a glossy finish. Serve immediately or store in an airtight container in the refrigerator.
Notes
Heat-treat the flour to make raw cookie dough safe to eat. Use softened butter, not melted, for the right texture. Chill the dough twice to keep shapes intact and prevent melting during dipping. Melt pink chocolate carefully in short bursts and stir often to avoid burning. Adding vegetable shortening thins the coating for a smooth finish. Work quickly but gently when shaping the dough.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 1
Keywords: pink chocolate, cookie dough, truffles, easy dessert, homemade candy, no-bake, sweet treat