Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Published March 27, 2013. Updated January 1, 2019

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Chocolate Chip Cookie Dough Truffles – because cookie dough is the love of my life. Really though it is 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 =).

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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.

edible salted browned butter cookie dough

Tips for Browning Butter

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!

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Salted Browned Butter Chocolate Chip Cookie Dough Truffles

Decadent cookie dough truffles flavored with browned butter, dotted with chocolate chips AND finished with a chocolate coating.
Servings: 28
Prep30 minutes
Ready in: 30 minutes

Ingredients

  • 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 heat treated 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**

Instructions

  • 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). 
  • Refrigerate to set chocolate. Store in an airtight container in refrigerator.

Notes

*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.
**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.
Nutrition Facts
Salted Browned Butter Chocolate Chip Cookie Dough Truffles
Amount Per Serving
Calories 190 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 13mg4%
Sodium 62mg3%
Potassium 113mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 151IU3%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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26 Comments

  • Mio

    I made mi I balls sans salt and put into homemade Vanilla bean ice cream….totally irresistible!

    • Jaclyn

      Jaclyn Bell

      I’m glad you thought so :), thanks for your comment Mio. Chocolate chip cookie dough ice cream is the best!

  • 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 :)

    • Jaclyn

      Jaclyn Bell

      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!

  • 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 !!!

    • Jaclyn

      Jaclyn Bell

      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!

  • Rachel @ Bakerita

    These look ridiculously deliciously perfect. Brown butter, salt, cookie dough, and truffle in one title describes my idea of heaven.

  • Meg @ Sweet Twist

    I understand your obsession and I think mine is going to get worse if I make these.

  • 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.