Salted Browned Butter Chocolate Chip Cookie Dough Truffles


The only food I really, really care about? Cookie dough. Chocolate chip cookie dough. It probably my greatest weaknesses in life. Like if you owe me money, don’t pay me back with money. Just pay me with cookie dough =). I know I’ve already posted cookie dough bites and yes I still love those, but I love when I can upgrade. I love to make things fancier. These are the gourmet version of those cookie dough bites  as they have browned butter, vanilla bean seeds and sea salt. They are decadent, divine, luscious, perfect, dreamy, worth about as much as diamonds and every other best word I can think of to describe something that is insanely delicious. Yes it should make about 28 truffles but likely you’ll get half that many or less because you’ll eat that much dough before you even have time to shape them. And yes of course it is completely edible as it contains no eggs and has instead been replaced with cream (ahh how I love cream) and a splash of milk.

salted browned butter cookie dough truffles5

Just be sure that you aren’t timid about really browning the butter. Don’t do that lightly golden, slightly browned butter I’ve seen around the web labeled as “browned butter.” Browned butter should be a deep orangish brown (in my opinion anyway) to really get the full effect and to take advantage of it’s ability to enhance foods with its nutty and caramel like flavor. When browned butter is properly prepared it is truly one of the best foods in the world. If you can make browned butter you’ll be able to make a lot of friends. And beginning with adding it to these cookie dough bites =).

You can either dip these truffles in chocolate or drizzle them in chocolate (like I did with the other cookie dough bites I posted). Personally I think I like the drizzled version for these best at it allows that browned butter flavor to really shine and it’s much quicker and easier too. But whichever way you make them you will likely be in love. Enjoy!

edible salted browned butter cookie dough
salted browned butter cookie dough truffles8


Salted Browned Butter Chocolate Chip Cookie Dough Bites

Yield: About 28


  • 10 Tbsp salted butter , diced
  • seeds 1/2 large vanilla bean
  • 1 cup packed light-brown sugar
  • 2 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp fine sea salt*
  • 1 1/2 cups all-purpose flour
  • 1 - 2 Tbsp milk
  • 1/2 cup mini semi-sweet chocolate chips
  • 12 oz chocolate coating or chocolate , melted or 1/3 cup semi-sweet chocolate chips or chopped chocolate (if drizzling rather than dipping. I used Ghirardelli chocolate coating)
  • coarse sea salt , for garnish**


  1. Brown butter along with vanilla bean seeds in a small saucepan over medium heat (make sure to brown it long enough). Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heat proof 1 quart storage container. Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter and vanilla bean seeds, scrapping out excess, into the bowl of an electric stand mixer fitted with paddle attachment. Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips. Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it's shape. Scoop dough out about 1 Tbsp at a time and shape into a balls. Dip in melted chocolate and sprinkle very lightly with coarse sea salt (a little goes a long way) before chocolate sets (or alternately pour the 1/3 cup chocolate that has been melted into a Ziploc bag or piping bag, cut tip and drizzle over tops and sprinkle with salt) then refrigerate to set chocolate. Store in an airtight container in refrigerator.
  2. *I just placed 1/4 tsp coarse sea salt in a ziploc bag and crushed it with the flat side of a meat mallet until finely crushed. Regular table salt would work fine though too.
  3. **I've found the chunks are too large in the coarse sea salt I've been buying lately so I crush those down slightly as well.
  4. Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: Oh how I love this post. Dont pay in money, pay me in cookie dough; love it! And when I can upgrade and enhance my own recipes, and Browned butter should be a deep orangish brown – I agree! People are so scared of burning it from all the warnings they don’t brown it properly. Worst that can happen is they have to start over. Not a biggie. They look incredible. Pinning, for sure. I can give you my address for shipping, too :) March 27, 2013 at 7:13pm Reply

    • Jaclyn: Thanks Averie! I wish I could ship these to everyone in the world :)! March 27, 2013 at 10:08pm Reply

  • Averie @ Averie Cooks: and p.s. thanks for not using cream cheese in these as a replacement for egg that I see some people do. Which is fine; but that’s not traditional CCCDough! March 27, 2013 at 7:15pm Reply

  • Kimberley: Anything chocolate chip cookie dough is a winner in my books, this looks so good!! Just curious if I could sub vanilla extract for the vanilla bean….my little country store doesn’t have vanilla beans :( March 27, 2013 at 7:50pm Reply

    • Jaclyn: Hi Kimberely! I would just recommend that you up the vanilla extract to 1 tsp if omitting the vanilla bean seeds. I hope you love these as much as I do =)! March 27, 2013 at 10:09pm Reply

  • Yammie @ Yammie’s Noshery: Perfection. March 27, 2013 at 8:05pm Reply

  • sally @ sallys baking addiction: i’m weak at the knees for cookie dough in any form. should I register for cookie dough instead of gifts for my wedding Jaclyn?? :) i love these so much! And yes to making older recipes fancier. there are so many gems hiden int he archives that can be brought back to life! March 28, 2013 at 6:01am Reply

    • Jaclyn: You definitely should Sally =)! That would be dreamy! I’m so excited for you, congrats again =)! March 30, 2013 at 10:50pm Reply

  • Kayle (The Cooking Actress): I want to marry these!

    SO perfect! March 28, 2013 at 7:40am Reply

  • Kelly @ Hidden Fruits and Veggies: These sound amazing!! I only really really care about cookie dough too ;-).

    I also love “If you can make browned butter you’ll be able to make a lot of friends”. I better practice more and make these truffles so I can have a billion friends! March 28, 2013 at 9:32am Reply

  • Kristy @ Sweet Treats & More: love these!! March 28, 2013 at 10:06am Reply

  • Jackie: Oh, nooo…you just killed me. In a “I’ve just died and gone to heaven because I looked at this post” kind of way. I think I might refuse any kind of food until I have a batch of these. Better yet, I think I’m going to make some now. March 28, 2013 at 11:28am Reply

  • Meg @ Sweet Twist: I understand your obsession and I think mine is going to get worse if I make these. March 28, 2013 at 12:27pm Reply

  • Chung-Ah | Damn Delicious: These look dangerous to have around the house! March 28, 2013 at 4:07pm Reply

  • Rachel @ Bakerita: These look ridiculously deliciously perfect. Brown butter, salt, cookie dough, and truffle in one title describes my idea of heaven. March 28, 2013 at 4:44pm Reply

  • Rosie @ Blueberry Kitchen: Oh yum, these look divine! March 31, 2013 at 3:56pm Reply

  • Monique @ Ambitious Kitchen: oh em gee. YES! April 3, 2013 at 10:14pm Reply

  • Angela: These look so delicious ( trying to keep my saliva in check lol) I have a question do these have to kept in fridge or can they be kept out also ? And I want to make these for my son’s birthday party would you know how far in advance I can make these ? Ok, sorry that was two questions !!! Thanks for you wonderful and tasty recipes !!! Keep up the great work !!! May 10, 2013 at 7:52am Reply

    • Jaclyn: I would recommend storing them in the fridge then bring them to room temperature about 15 – 20 minutes before enjoying. I’d say making them 1 or 2 days in advance would be fine. I hope you love them! May 11, 2013 at 8:27pm Reply

  • Stephanie: I made these for a party this past weekend and they were INCREDIBLE. How do you dip your balls to make them turn out so smooth and perfect? Mind ended up with chocolate kind of globbed all over… luckily this does not affect how they taste :) May 14, 2013 at 12:50pm Reply

    • Jaclyn: Stephanie – What kind of chocolate did you use? I like the way that chocolate coating works best (I don’t ever temper chocolate) I used the Ghiradelli chocolate coating but any chocolate coating/chocolate bark or chocolate melts would work great. It just seems to have a thinner consistency so they aren’t like you say globbed all over. Also, you might find a video tutorial on youtube helpful or something similar :). I’m glad you liked these! May 14, 2013 at 3:25pm Reply

  • Mio: I made mi I balls sans salt and put into homemade Vanilla bean ice cream….totally irresistible! June 11, 2013 at 12:15am Reply

    • Jaclyn: I’m glad you thought so :), thanks for your comment Mio. Chocolate chip cookie dough ice cream is the best! June 12, 2013 at 11:10pm Reply

  • Amy: These sound delicious!! Just wondering if anyone has made these in a Thermomix. I am new to owning one and not good an converting recipes yet July 9, 2013 at 8:27pm Reply

  • Erin @ The Emerging Foodie: Oh my goodness gracious, how have I never come across this recipe before? I don’t think you can get any better than browned butter and cookie dough. Drooling!! July 13, 2013 at 6:40pm Reply

  • Chocolate Lover ^.^: MMM….that’s the ultimate! July 14, 2013 at 9:59am Reply

  • Maddy: These looked very appetizing. But after making them, they tasted like wet sand covered in chocolate. Unless you are a pro chef, I do not recommend making this. March 16, 2014 at 2:42pm Reply

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