Cookie Dough Truffles Pressure Cooker Recipe
These cookie dough truffles come together using a pressure cooker for a speedy dessert with a soft center and rich chocolate shell—safe to eat, easy to make, and irresistibly indulgent.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 Tablespoons milk any kind you got
- ½ teaspoon pure vanilla extract or vanilla bean paste
- 1 ¼ cups heat-treated all-purpose flour spooned and leveled
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 8 ounces semi-sweet or bittersweet chocolate finely chopped (two 4-ounce bars)
- ½ teaspoon vegetable oil or coconut oil
- Optional garnish flaky sea salt and/or chocolate sprinkles
Instructions
Instructions
- Cream butter and sugars in a large bowl until smooth and creamy.
- Mix in milk and vanilla extract until just combined.
- Fold in heat-treated flour and salt until no dry spots remain.
- Fold in mini chocolate chips evenly throughout dough.
- Scoop tablespoon portions of dough and roll into balls.
- Place dough balls on parchment-lined sheet; chill in fridge for at least 30 minutes.
- Melt chopped chocolate with oil in microwave or over simmering water until smooth.
- Dip chilled dough balls into melted chocolate; coat fully using a fork.
- Return coated truffles to parchment-lined sheet.
- Chill dipped truffles for 15–20 minutes until chocolate sets.
Notes
Store truffles in an airtight container in the fridge for up to 1 week or freeze for longer storage.