Cocoa Marshmallow Cookie Dough Truffles
Author: Betsy Cohen
Prep time: 50 mins
Total time: 50 mins
  • ¾ cup all purpose flour
  • ½ cup cocoa powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • 4 cups semisweet or bittersweet chocolate chips, divided
  • 1 cup marshmallow fluff
  1. For the cocoa marshmallow cookie dough truffles:
  2. Line a baking sheet with aluminum foil and set aside.
  3. Sift the cocoa powder and whisk together with the flour. Set aside.
  4. Combine the butter, sugar and brown sugar together in a large mixing bowl. Beat until creamy, about 3 minutes, scraping the bowl down as needed. Add in vanilla and then the dry ingredients. Blend in 1 cup chocolate chips.
  5. Fold in the marshmallow fluff.
  6. Use a small cookie dough scoop (2 teaspoons per scoop) to scoop the dough onto the prepared pan. Freeze for at least 30 minutes before dipping the scooped dough into chocolate.
  7. Once the dough scoops are frozen, roll them between the palms of your hands to shape into balls.
  8. Wrap a second baking sheet with aluminum foil and set aside.
  9. Melt the remaining 3 cups chocolate chips. Dip the frozen cookie dough scoops, one at a time and transfer them to the second baking sheet. Freeze until the chocolate is set. Store in the freezer until needed.
  10. Betsy’s Tidbit:
  11. The amount of chocolate needed for dipping the truffles will vary depending on how large you scoop your truffles and how thickly you coat the filling.
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