Cookie Dough Truffles

This blog post is for one of our former wedding clients, Kelly. She and her husband were married at Convict Lake Resort a few years ago. They live in Tahoe and come back to Mammoth every now and again. Whenever they do come back to Mammoth, they order things that they had at their wedding. Cookie Dough Truffles always being one of them.

Last week, Kelly told me on Facebook that she was coming to Mammoth soon and wanted to order Cookie Dough Truffles. I sadly had to tell her that we don't make them anymore. We're always creating new items at bake shop, and we're always updating and changing out menu to be more efficient. This was one of the items that got bumped, but not because they weren't delicious - they definitely are! It was more because they were more time consuming and we didn't have enough fridge space to store them when large orders (such as weddings) were placed.

So, I told Kelly I'd share the recipe here so everyone can make them at home! If you're only making one batch, they are really easy. It's when we're making hundreds of them here that we were running into problems with time and space. So, Kelly (and all my other former wedding clients that had these at their wedding) here is the Cookie Dough Truffle recipe! I hope you all make them and enjoy them as much as we enjoyed baking desserts for your special day. 

Lots of Cookie Dough Truffles

Cookie Dough Truffles

Makes 36


1/2 cup (113 grams) organic salted butter, softened

85 grams (1/4 cup plus 2 tablespoons) organic cane sugar

85 grams (1/4 cup plus 2 tablespoons) organic packed dark brown sugar

1 teaspoon organic vanilla extract

1/4 cup plus 1 tablespoon organic milk

255 grams (2 cups) organic all purpose flour

1/2 teaspoon fine sea salt


425 grams (3 cups) finely chopped organic milk chocolate

all natural chocolate and white sprinkles (like India Tree's Nature's Colors)

Method Line 2 baking sheets with parchment paper.

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, brown sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.

Add the milk, flour, and sea salt in that order. Mix on low until all ingredients are combined and you have a dough.

Using your hands, form the dough into 36 balls and place on prepared baking sheets. Place in the freezer for about 1 hour, or until firm.

To make the coating: In a double boiler, melt 340 grams (2 1/2 cups) of the milk chocolate until it reaches 110°F on a chocolate thermometer. Add in the remaining milk chocolate and stir until the temp comes down to 89°F. 

Dip the cookie dough balls into the melted chocolate, using a fork so the excess chocolate can drip back into the bowl. Place on parchment paper. Place the baking sheets back in the freezer and let the chocolate harden. This should only take about 10 minutes.

Take the cookie dough balls back out of the freezer and dip again for a second time. This is what will get the thick chocolate coating. Place the dipped cookie dough balls back on the parchment paper and sprinkle the tops with sprinkles.

Store in a cool dry place, or in the fridge for up to 2 weeks.

Gluten Free - Replace the organic flour for 269 grams (1 3/4 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!