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.
If you like these cookie dough truffles you’ll also like these:
Chocolate Chip Pudding Cookies
Chocolate Chip Cookies for Two
Just a warning, you CAN get sick from the consumption of raw eggs! I used to eat raw cookie dough all the time and so did my friends, until 6 or 7 of them all got severe salmonella poisoning from eating too much dough at a party. I’m sure a taste here and there isn’t harmful, but we don’t take the chance anymore! They were sick for three weeks with the worst flu symptoms and cramps. Anyway, thanks for the recipe, it’s a good alternative for enjoying cookie dough SAFELY!
Pat Smith says
These are delicious but I had a problem with the cookie dough being too sticky..did I just need to add more flour or how can I avoid that next time? Ended up putting them in the freezer to get really hard.Thanks.
Aimee Berrett says
Pat, my dough wasn’t sticky when I made these, so I’m not sure why yours was. But adding more flour would definitely get rid of that!
Mmm… Trying these today! Thanx for the idea!!
They were aMAZing!! Thanx so much for the recipe! 🙂
Rosie @ Blueberry Kitchen says
Oh yum I love cookie dough, this recipe sounds dangerously good!
Brenda @ChattingOverChocolate.blogspot.com says
These look wonderful!! 🙂
Jessica Levinson (@jlevinsonrd) says
These look amazing! Not very nutritious, but certainly delicious! (and that’s half the point at Nutritioulicious!)
Haha I like your new word “nutritioulicious”. This isn’t the healthiest recipe, but cookie dough never is and at least there are no raw eggs. Let me know if you try it out!
I’m in love with them already!
I would also love to have you share this (or any other recipes of yours) at Wednesday Extravaganza – my Foodie link party, and maybe win a lifetime feature on my Wall of Fame!
I can’t wait to see you there!
oh my my girls will love this so very tasty come see us at http://shopannies.blogspot.com
I just saw this recipe on another site and was ecstatic about finding it. I purchased the ingredients while I was at the store, but have not whipped these up just yet. Now that I see this recipe on LMLD too – I’m convinced I need to make them! They look delicious!
Yes Gabriella, I hope you do! They really are delicious 🙂
Wonderful truffles and beautiful blog!
You are always welcome to share your recipes on our site.
If I don’t have coconut oil and just used butter, would it be about the same? What would you suggest?
Yes, I think butter or even vegetable oil would work, they just add a little shine to the chocolate, not much else. You could just melt chocolate with nothing else too
Is there a substitute for coconut oil? My brother is allergic 🙁
You dont actually need the coconut oil, it just helps the chocolate harden a little quicker and makes it shiny. You could substitute butter or vegetable oil, or just leave it out.
Yummy, your truffles look amazing!
You had me at cookie dough …… I’m drooling on my laptop’s keyboard. YUMMY!!!!!!! I’m the kid who created extra work for her mother because she ate cookie dough faster than it baked into cookies. Have I ever gotten sick from raw eggs? I don’t know. Don’t care! Gimme some dough. =)
Nicole @ Three 31
Hahaha, isn’t the cookie dough so yummy?! These wouldn’t even be able to be baked into cookies cause of the missing ingredients, but the flavor is so good, and its nice to know we’re at least not putting raw eggs in our bodies at all 🙂