Cookie Dough Brownie Truffles

Servings 24 truffles
Author Sam Merritt



  • 1/4 cup unsalted butter melted, 4 Tbsp
  • 1/2 cup canola oil vegetable oil would also work
  • 3/4 cup cocoa powder
  • 1 2/3 cup granulated sugar
  • 1 1/2 tsp instant coffee dissolved in 2 Tbsp hot water
  • 1 tsp vanilla extract
  • 2 eggs + 1 egg yolk lightly beaten
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup mini chocolate chips

Cookie Dough


  • 2 cups dark chocolate chips
  • 1/2 cup mini chocolate chips to sprinkle on top optional



  • Preheat oven to 350F and line a 13x9 baking dish with aluminum foil with excess foil hanging off each edge (to be able to easily lift brownie out of pan when it is done cooking)
  • In large bowl melt butter. Stir in oil then add and stir in cocoa powder and sugar.
  • Add vanilla and instant coffee dissolved in hot water, stir.
  • Stir in eggs and egg yolk.
  • In a separate bowl, combine flour, baking powder and salt.
  • Gradually add to butter mixture until completely combined.
  • Stir in chocolate chips.
  • Pour brownie mix into prepared baking pan and bake 20 minutes or until toothpick inserted in center comes out mostly clean with few-no crumbs.
  • Allow to cool completely

Cookie Dough

  • In large bowl, melt butter. Stir in sugars and vanilla.
  • Add flour and salt, stirring well.
  • Stir in milk, add chocolate chips and stir again.
  • Chill at least 30 minutes in fridge.
  • Once brownies have completely cooled and cookies have chilled, scoop about 1 Tbsp of cookie dough mix and roll it into a ball. Press against clean surface (i.e. countertop) to flatten the bottom.
  • Scoop a Tablespoon of brownie mix out of the prepared brownies (If you have a round tablespoon this works very nicely, almost like a cookie cutter, but it is not necessary to achieve the desired shape. I usually avoid the edges for a very moist, mold-able piece of brownie) and press onto cookie dough ball. Roll in your hands to create round shape. Set on parchment paper while you prepare all brownie/cookie dough truffles.
  • Once the inside of the truffles have been prepared, prepare chocolate coating by heating dark chocolate chips in microwave-safe bowl for 30 seconds and then stirring at 15 second increments until completely melted.
  • Dip truffles into chocolate (I set them on a spoon and used another spoon to pour chocolate over them) and then transfer to cookie sheet lined with parchment paper or wax paper. Sprinkle with mini chocolate chips.
  • Once all truffles have been coated move to refrigerator and allow to chill for at least 30 minutes before serving.