These cookie dough reindeer truffle are a delicious, and festive way to eat our favorite treat – edible cookie dough. They’re totally safe to eat without any eggs (and heat treated flour if you’re worried), full of lots of mini chocolate chips, and dipped in chocolate which adds the perfect crunchy shell to the cookie dough bites. Or try these white chocolate dipped cutie snowman cookie dough balls!

Then decorated to look like reindeer, like our other favorite holiday reindeer treats – I took inspiration from our Reindeer Oreo Balls, but instead of a delicious Oreo and cream cheese truffle in the middle, you’ve got delicious edible cookie dough truffles instead.

How to make Reindeer Cookie Dough Balls?

You’ll first start with your cookie dough – it’s made basically the same as cookie dough you’d bake up for cookies, but instead of adding eggs, we add a little bit of milk for the liquid.

If you’re also worried about eating raw flour, you can heat up your flour to get rid of any risk of salmonella or e coli there. You can put it on a baking sheet at 350 degrees for about 5 minutes, or microwave it for about 1 to 1.5 minutes, stirring every 30 seconds. You want it to reach a temperature of 160 degrees Fahrenheit. Set it aside to cool down for a few minutes afterwards.

So, you’ll start by creaming together your butter and your sugars, you want to do it for a couple minutes to help get rid of the sugar granules and make your cookie dough less gritty. Add in your vanilla extract and milk. Then stir in your salt, and flour. Then your chocolate chips.

Separate the cookie dough into sections that are about one Tablespoon of dough, then roll them up into nice smooth balls. Stick them on a cookie sheet lined with parchment paper, and once you’ve used all the dough stick the pan in the fridge to help them harden up a bit.

In a microwave safe bowl, add your chocolate chips and coconut oil (or you can use chocolate candy melts) and microwave in 30 second increments, stirring after each until you can stir the chocolate chips totally smooth.

Dip the balls into the melted chocolate and use a fork (or a chocolate dipping tool set) to coat the ball completely in chocolate. Then insert your broken pretzel pieces in the top for the antlers. Then add on 2 candy eyes to the front, and a cute red candy nose underneath them. Place them back on the parchment paper and let them set until the chocolate is hardened. You can place the pan in the fridge to speed it up.

How to store Cookie Dough Reindeer Balls?

The cookie dough balls do best if kept in the fridge, and have a better texture that way too. It’s best to keep them in a tall container with a lid, in the fridge. This keeps the antlers or eyeballs from popping off like might happen if they were all just tossed in a ziplock bag together.

They can be stored in the fridge for about 1 week. The pretzels may get soft if any liquid gets in there, but I haven’t had problems.

These cute little cookie dough reindeer truffles are such a fun holiday treat. They’re so delicious, because who can say no to chocolate covered cookie dough bites, and when they look like darling little reindeer treats – even better, and so perfect for the Christmas holiday season.

They are perfect for sharing, and great for a holiday party, or Christmas treat plate. Everyone will just love how adorable they are!

More Adorable Reindeer Treats:

• Reese’s Peanut Butter Cup Reindeer
• Oreo Reindeer
• Rolo Pretzel Reindeer
• Reindeer Oreo Balls
  

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Reindeer Cookie Dough Truffles

These edible reindeer cookie dough balls are adorable bite sized cookie dough bites dipped in chocolate and decorated to look like reindeer. With pretzel antlers, candy eyes, and of course a big bright red candy nose. 

Course Candy, Dessert

Cuisine American

Keyword christmas dessert, cookie dough, cookie dough truffle, No bake

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 191kcal

Equipment

• Large Mixing Bowl

Ingredients

• 1/2 cup unsalted butter (1 stick, softened)
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/2 tsp salt
• 1 1/2 cups All purpose Flour **
• 3/4 cup mini chocolate chips
• 2 cups chocolate candy melts
• 48 candy eye balls
• 24 red m&ms
• 24 mini pretzels (you probably need about 10 extra in case some break)

Instructions

• Line a cookie sheet with parchment paper or a silicone liner. Set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar for about 2 minutes until light in color and mixed well. 
• Add in the vanilla and milk and stir to combine. 
• Add in the salt and the flour and mix until all combined. (Add a little more flour if mixture is too wet, or a little more milk if its crumbly)
• Dump in the mini chocolate chips and fold them into the dough.
• Roll the cookie dough into tablespoon to 1.5 tablespoon sized balls (about 24 balls) and place them on the prepared cookie sheet.
• Place the pan in the fridge for 20 minutes.
• Break your pretzels in half carefully to get the desired shape for your reindeer antlers. (It helps to saw them slightly with a steak knife, pressing partly into the pretzel to cut off the parts you want to. Then break those pieces off. I still end up breaking a few extra pretzels)
• Get out your candy eyes (I like to match them up based on the size of the black part of the eyes) and the noses so you're ready for them as needed.
• Melt chocolate candy melts in the microwave in 30 second increments, at half power, stirring after each, till smooth. 
• Carefully dip the cookie dough balls into the melted chocolate, and use a fork to remove the ball, hit it carefully on the side of the bowl to get excess chocolate off, and place back onto the cookie sheet lined with parchment paper. (Because the cookie dough balls are a bit cold, the chocolate hardens quickly and you may need to push it off with a second fork)
• Press on half of a pretzel onto each side of the top of the cookie dough ball to make antlers.
• Place 2 candy eyes and 1 candy nose on the front of each ball to make the reindeer face.
• Refrigerate for 1 hour, or until the chocolate is hardened.

Notes

**If you're also worried about eating raw flour, you can heat up your flour to get rid of any risk of salmonella or e coli. You can put it on a baking sheet at 350 degrees for about 5 minutes, or microwave it for about 1 to 1.5 minutes, stirring every 30 seconds. You want it to reach a temperature of 160 degrees Fahrenheit. Set it aside to cool down for a few minutes afterwards.

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 59mg | Fiber: 1g | Sugar: 17g | Vitamin A: 137IU | Calcium: 38mg | Iron: 1mg

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