I can’t wait to share my quick, no-bake Cookie Dough Truffles that use a simple pantry swap for a surprisingly colorful result.

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Okay, so I almost forgot how wildly dangerous tiny bites of dough can be until I shoved a spoonful in my mouth and it was like, wait what. These Cookie Dough Truffles are the playground version of dessert, chewy and a little mischievous, with a pop of color from mini rainbow sprinkles that somehow makes each bite more urgent.

I used unsalted butter to keep the flavors clean, and yeah, the smooth coating is the temptation you cant say no to. I won’t pretend they’re healthy, but they make people stop talking, stare, and ask for one more.

Ingredients

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Adds creamy richness mostly fat, little protein, makes the dough silky and indulgent.
Gives deep caramel sweetness, adds moisture, mostly carbs, no fiber, very sweet.
Provides structure, starchy carbs, tiny protein, not much nutrition, but essential for texture.
Super fine sugar, pure carbs, makes dough sweet and soft, beware overdoing it.
Mostly sugar and color, kinda fun crunchy pops, adds joy, not really nutritious though.
Melts into a glossy shell, mainly sugar and fat, very sweet, totally irresistible.
Tiny amount, no real nutrition, gives warm aroma, makes dough taste homemade.
Optional small bits of chocolate, add texture and bit of bittersweet contrast.

Ingredient Quantities

1/2 cup (113 g) unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup (50 g) granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 1/4 cups (150 g) all-purpose flour, heat treated

1 cup (120 g) powdered sugar

1/2 cup (75 g) mini rainbow sprinkles

12 ounces (340 g) white chocolate or candy melts for coating

extra sprinkles for garnish, about 2 tablespoons

1/2 cup mini chocolate chips, optional

How to Make this

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1. Heat treat the flour first: preheat oven to 350F, spread the 1 1/4 cups (150 g) flour on a baking sheet and bake about 5 minutes or until it reaches 165F if you have a thermometer, then let it cool completely.

2. Cream the wet stuff: in a bowl beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup (50 g) granulated sugar until light and a little fluffy, then mix in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt. dont overbeat.

3. Make the cookie dough base: add 1 cup (120 g) powdered sugar and the cooled heat treated flour to the butter mixture and stir until it forms a soft, cookie-doughy ball. If it seems too dry, press with your hands, too sticky add a tablespoon more powdered sugar.

4. Fold in fun bits: gently stir in 1/2 cup (75 g) mini rainbow sprinkles and if using, 1/2 cup mini chocolate chips. Dont overmix or the sprinkles will bleed color.

5. Portion and chill: scoop or roll the dough into about 1 inch balls using a tablespoon or small cookie scoop, place on a parchment lined tray and chill until firm, at least 30 minutes but up to 2 hours for easier dipping.

6. Melt the coating: melt 12 ounces (340 g) white chocolate or candy melts in the microwave in 20 to 30 second bursts, stirring between each burst until smooth, or melt in a double boiler. If the chocolate is too thick add 1 teaspoon neutral oil or vegetable shortening to thin and make dipping easier. dont overheat or it will seize.

7. Dip the truffles: use a fork or toothpick to dip each chilled ball into the melted chocolate, tap off excess and set back on parchment. If a toothpick hole bothers you, smear a tiny bit of extra melted chocolate over it.

8. Garnish right away: while the coating is still wet sprinkle the extra sprinkles (about 2 tablespoons) over each truffle so they stick. work quickly.

9. Set and store: chill until the coating is firm, about 15 to 30 minutes. Store in an airtight container in the fridge for up to a week or freeze for up to 2 months. If you freeze them, thaw in the fridge before serving.

Equipment Needed

1. Oven (preheat to 350F)
2. Baking sheet
3. Instant-read thermometer (optional to check flour reaches 165F)
4. Medium mixing bowls (one for creaming, one for dry ingredients)
5. Hand mixer or a sturdy wooden spoon
6. Measuring cups, measuring spoons and a kitchen scale if you got one
7. Parchment paper and a silicone spatula, dont skimp on the parchment
8. Small cookie scoop or a tablespoon and a tray for chilling
9. Microwave-safe bowl or a double boiler and a small spoon for stirring
10. Forks or toothpicks for dipping and a wire rack or extra parchment for setting

FAQ

Q: Is this cookie dough safe to eat raw? A: Yes, it's eggless and made safe by heat treating the flour. To heat treat, spread the flour on a baking sheet and bake at 350 F for about 5 minutes (or until it hits 165 F) stirring once, or microwave 1 cup at a time in 30 second bursts until hot. Let it cool before using.

Q: My white chocolate seized while melting, what now? A: Don't panic. For candy melts add a teaspoon of neutral oil and stir until smooth. For real white chocolate melt gently over low heat or in short microwave bursts and if it starts to seize add a tiny bit of vegetable oil, not water, and stir. If it still wont smooth, start fresh with dry, clean utensils.

Q: Can I freeze the truffles? A: Yes. Freeze them on a tray until firm, then transfer to an airtight container or freezer bag for up to 2 months. Thaw in the fridge then bring to room temp a bit before serving to avoid condensation making the coating soggy.

Q: Do the sprinkles bleed color into the coating? A: Mini nonpareil style sprinkles usually hold up best, big jimmies can sometimes bleed. To avoid bleeding, add extra sprinkles right after dipping while the coating is still wet so they sit on top, and chill the truffles quickly so colors dont leach.

Q: Can I add mini chocolate chips or other mix ins? A: Yes, mini chips are fine and optional. Bigger mix ins make rolling and coating harder, so keep extras small or fold them in moderately so the truffles still hold their shape.

Q: How long will they keep and how should I store them? A: Store in an airtight container in the fridge up to 1 week. At room temp theyll be ok for a couple days if your kitchen is cool. For longer storage freeze as mentioned above.

Funfetti Cookie Dough Truffles Recipe Substitutions and Variations

Unsalted butter: use an equal amount of vegan butter (stick style) or solid coconut oil (refined for less coconut flavor). Both work 1:1, but coconut oil might make the truffles a little firmer when chilled.
Packed light brown sugar: replace with granulated sugar plus molasses (for 1/2 cup brown use 1/2 cup granulated + 1 tbsp molasses) or swap 1:1 with coconut sugar for a slightly caramel note.
All-purpose flour (heat treated): use a gluten-free 1:1 baking blend at the same volume, or try almond flour for a nutty, softer bite (if using almond flour chill the dough more because it’s wetter).
White chocolate / candy melts for coating: coat with milk or dark chocolate (adds less sweet, use a little vegetable oil or shortening to thin if needed), or use almond bark/candy coating as an easier melt-and-dip option.

Pro Tips

– Heat treat and cool the flour fully, then measure and mix when everything else is cool too, because warm flour or bowls will soften the butter and make the dough greasy instead of cookie-like. dont skip the cool down.

– Chill the balls longer than you think, even 45 to 60 minutes if you can. Firmer centers dip cleaner, crack less, and hold their shape better when you coat them, plus it makes rolling smoother if you press them once more before chilling.

– When melting white chocolate go slow in short bursts and keep water away, if it gets thick add a teaspoon of neutral oil or vegetable shortening and stir, not more than a little or the coating will be too soft. if it seizes a tiny splash of hot cream sometimes helps but oil is safest.

– Fold sprinkles in gently at the very end and dont overmix, that stops color bleed. When you dip, add garnish right away and if a toothpick hole shows up, dab a bit of extra melted chocolate over it and smooth with the back of a spoon so it looks neat.