Cookie dough truffles with tons of chocolate chips, the great taste of cookie dough, all dunked in a chocolate coating; a great little snack.
I don’t think I am alone when I say this, when I make chocolate chip cookies (or brownies, or cake) I always have to eat a little bit of the raw dough. Luckily, I still have never gotten sick from eaten so many bits of raw eggs. Have you ever actually gotten sick from the consumption of raw eggs?
I used our edible cookie dough recipe for the base of these delicious chocolate chip cookie dough truffles. It’s a egg-free, heat treated cookie dough to avoid any risk of e-coli, salmonella poisoning, or food poisoning.
- All Purpose Flour – baked in the oven to remove any risk of bacteria
- Unsalted Butter – softened to mix easily with the ingredients, and it adds a nice buttery flavor and helps everything stay together
- Brown Sugar and Granulated Sugar – to sweeten the cookie dough and give it the taste of actual cookie dough
- Vanilla Extract – for flavor
- Milk – to hold the cookie dough together without the eggs, you could substitute half and half or heavy cream if desired
- Salt – to balance out the sweetness
- Mini Chocolate Chips – to fill the cookie dough
How to make Cookie Dough Truffles?
- Spread the flour onto a large rimmed cookie sheet and bake it for about 5 minutes, until it reaches an internal temperature of 165 degrees Fahrenheit. Set it aside too cool slightly.
- Combine the butter and sugars in a large bowl and stir them together for a couple minutes until light and fluffy.
- Add in the vanilla and milk and stir until combined.
- Then add in the flour, and salt and stir it together until you have a nice cookie dough texture. Add a little more flour if it’s too wet, or a little more milk if it’s too crumbly.
- Fold in the mini chocolate chips.
- Scoop the dough into 1-inch balls onto a baking sheet lined with parchment paper, and place the pan in the freezer to chill for about 30 minutes.
- Add chocolate chips to a microwave safe bowl and microwave for 30 seconds, stirring as much as you can. Then microwave in additional 20 second increments until the chocolate is totally melted and can be stirred smooth.
- Drop a cookie dough ball into the melted chocolate. Flip the ball around to coat it completely in the chocolate, then carefully lift it out with a fork. Tap the fork on the edge of the bowl to help the excess chocolate drip off the truffle ball.
- Transfer the ball to wax paper or parchment paper. Then repeat until all the cookie dough and chocolate is used.
- Let the truffles sit until chocolate is set. Or place the pan in the fridge to chill for about 30 minutes until the chocolate is set.
Tips and Tricks:
- Use a cookie scoop to portion out the cookie dough into even sizes. Then roll them into smooth balls with your hands.
- I recommend using mini chips for the cookie dough to spread them better throughout the cookie dough.
- You can dip the cookie dough truffles in your choice of chocolate, white chocolate chips, dark chocolate chips, semisweet chocolate chips, or milk chocolate chips will work.
- Top the truffles with your choice of toppings. Some of my favorites are a little sea salt, crushed nuts, or sprinkles.
How to store truffles?
Store the truffles in the fridge in an airtight container for up to 1 week. The truffles can also be frozen in an airtight container, or freezer safe bag for up to 3 months.
These delicious cookie dough truffles are the perfect dessert for cookie dough lovers. They’re such tasty little treats, of cookie dough balls coated in a rich chocolate shell. A deli
Cookie Dough Truffles
For the Cookie Dough:
- 1/4 cup butter (melted)
- 1/3 cup brown sugar
- 7 oz sweetened condensed milk
- 1 1/2 cup flour
- 1/2 cup chocolate chips
- 1/2 tsp vanilla
- 1/8 tsp salt
For the Chocolate Coating:
- 1 1/2 cups chocolate chips*
- 2 TBS coconut oil
- Cream together butter and brown sugar.
- Add condensed milk and vanilla, and stir.
- Slowly pour in flour and salt while mixing.
- Roll dough into small 1/2 -1 inch balls. Place on a cookie sheet with parchment paper.
- Freeze for 1 hour, up to overnight.
- Put chocolate chips and coconut oil in a microwave safe bowl.
- Microwave for 1 minute. Stir. Microwave in additional 15 second increments till completely melted.
- Stick a toothpick into the frozen cookie dough balls and dip them into the melted chocolate, one at a time.
- Place back on parchment paper and allow chocolate to harden.
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