These cookie dough truffles are the epitome of indulgence. All the great flavors of your favorite cookie dough, all wrapped up in a bite sized treat.
I don’t think I’m alone, when I say that eating the cookie dough is one of the best parts of making a batch of chocolate chip cookies. With this easy recipe we have all the best parts of chocolate chip cookie dough, all coated in your favorite chocolate shell.
I used our edible cookie dough recipe for the base of these delicious chocolate chip cookie dough truffles. It’s egg free, with heat treated flavor to avoid any risks of e-coli, or salmonella poisoning.
Why you’ll love these Cookie Dough Bites
- Quick and easy. This recipe is so easy and quick. Made with simple ingredients, you probably have in your pantry – it only takes a few minutes to prepare, then you can enjoy.
- Safe to eat. Love cookie dough but worried about the risks? This recipe is totally safe to eat, for kids, pregnant women, and everyone else.
- For chocolate lovers. Every bite is filled with mini chocolate chips, and coated in a melted chocolate shell. Perfect for chocolate lovers.
This is a quick overview of the ingredients you’ll need for this cookie dough truffles recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- All Purpose Flour – bake the flour 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 with the perfect amount of chocolate
How to make Cookie Dough Truffles?
- Bake the flour. 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.
- Cream 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.
- Add in the dry ingredients. 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.
- Roll the balls. Scoop the dough into 1-inch balls, and roll them into smooth balls. Place them onto a baking sheet lined with parchment paper, and place the pan in the fridge to chill for about 30 minutes.
- Melt the chocolate. 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.
- Dip in the chocolate. Drop a cookie dough ball into the melted chocolate with a fork, and cover it completely in the chocolate. Lift it out with the fork, and tap the fork on the edge of the bowl to remove the excess chocolate. Transfer the balls back to the parchment paper. Then repeat with the additional cookie dough balls.
- Decorate and set. Top the balls with sprinkles, or extra drizzles of chocolate, then let the balls sit until the chocolate is set. This will take a few hours, or place the pan in the fridge for about 30 minutes to 1 hour.
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.
- Use mini chocolate chips to spread them more evenly throughout the cookie dough balls.
- Different chocolate. 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.
- Toppings. 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.
Cookie Dough Balls FAQ:
Is it safe to eat raw cookie dough?
This recipe uses heat-treated flour, and eliminates the raw eggs, making it completely safe to consume.
Can I use store-bought cookie dough?
While I recommend using our homemade dough for the best flavor, you can use store bought cookie dough if you find one that says Safe to Eat or Bake
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.
More Dessert Favorites:
- Coconut Ice Cream
- Cake Balls
- German Chocolate Cookies
- Lime Sherbet
- Banana Cheesecake
- Banana Bread Cookies
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Cookie Dough Truffles
For the Cookie Dough:
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup whole milk
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup mini chocolate chips
For the Chocolate Coating:
- 2 cups chocolate chips*
- 1 TBS coconut oil
- Preheat the oven to 350 F. Line a baking pan with parchment paper.
- Spread the flour onto the parchment paper lined pan and bake in the oven for 5 minutes. Let it cool completely.
- Cream together the butter, brown sugar, and granulated sugar in a large bowl for a couple minutes until light and fluffy.
- Add in the vanilla and milk and mix them into the dough.
- Slowly pour in the flour and salt while stirring the mixture, and mix them together until you have a nice soft dough.
- Add in the chocolate chips, and stir them gently into the dough.
- Portion the dough out into a 1 Tablespoon sized ball, and roll the dough into small smooth balls. Place them on another baking sheet lined with parchment paper
- Place the pan in the freezer for 30 minutes to chill.
- Put the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30 seconds, stirring as much as you can. Then microwave in additional 20 second increments until you can stir the chocolate smooth.
- Dip one cookie dough ball at a time into the melted chocolate using a fork, or chocolate dipping too. Tap the fork on the edge of the bowl to drip off any excess chocolate. Then transfer the ball back to the parchment paper.
- Repeat with additional cookie dough balls, and chocolate.
- Let the balls sit until the chocolate is set, refrigerate for 30 minutes for a quicker set. (I actually prefer them cold)
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