No more guilt about eating cookie dough straight from the bowl! These egg-free Chocolate Chip Cookie Dough Truffles are one of our most requested homemade treats for special occasions!
Every year I pull together some delicious homemade goodies for my husband’s team at work. Last year I did holiday-themed cake pops. The year before that was a basket filled with delights my mom always made us during the holidays. The centerpieces of this year’s treat basket are these little bites of heaven called Chocolate Chip Cookie Dough Truffles.
These truffles taste just like spoonfuls of real cookie dough, but they are made without eggs. No more worrying about salmonella when you sneak a spoonful of dough (or two or three) from the bowl…genius!
Initially I was worried that these would be time-consuming to make, but the cookie dough is super easy to pull together. Even making the little truffle balls is a piece of cake thanks to my favorite NorPro scoop. I admit that the dipping is a little fussy, but the finished product is totally worth it. Once you get a rhythm going, it’s pretty slick.
Decorate them with sprinkles or mini-chips while the chocolate coating is still wet or drizzle melted white chocolate on top after they have set. They do need to be refrigerated and will last about a week, but the leftovers didn’t make it more than a day in my house.
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Chocolate Chip Cookie Dough Truffles
Ingredients
Truffles
- 1 stick unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Chocolate coating
- 4 ounces bittersweet chocolate, chopped into small pieces
- 1/2 teaspoon coconut oil
Instructions
To make the truffles:
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
- Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
To dip the truffles:
- Place chocolate and coconut oil in a microwave safe bowl and melt for 60 seconds at 50% power. Stir. Repeat for 30 seconds intervals or until chocolate is completely melted. Allow to cool slightly if very hot.
- Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. (Add mini chips while the coating is still wet if desired.)
- Refrigerate in an airtight container for up to a week.
Erin says
These were just what I was looking for to round out my Christmas cookie baking extravaganza! Can’t wait to make them. Thanks!
Isabella says
Can’t wait to make these
Anna says
They are sooooo good, Isabella. I hope you enjoy them!
Danielle says
Where did you find the recipe? I clicked on ” recipe here” and it only took me to the photo…
Lisa says
Hi Danielle, Sorry you had problems finding the recipe. If you click on the post https://www.garnishwithlemon.com/chocolate-chip-cookie-dough-truffles/ it will be at the bottom of the page. Hope this helps!
Priyanka Pathak says
Hi.. I’m confused. You don’t have to bake the cookie balls? Won’t they taste raw without baking?
Anna says
Hi, no you don’t have to bake the truffles. There is no egg in the mix, so they are safe to consume in their raw form. Some people think “raw” cookie dough is even better than baked cookies!
Tara says
Actually it’s not the raw eggs you have to worry about. Raw flour is not safe to consume. There have been quite a few flour recalls.
Jessica says
question when you make the chocolate to dip the balls in are you using the same bitter sweet chocolate in the chips?
Anna says
Hi Jessica, I usually use semi-sweet mini chips for the truffles and bittersweet chocolate (in bar form) for the chocolate coating.
Christine says
Thanks for sharing! Any tips on the dipping?
Anna says
Hi Christine, I suggest dipping only a few at a time and holding the rest in the fridge or freezer until you’re ready to dip. They will retain their shape better if you keep them cold. Enjoy!
Jennifer says
Ive made edible cookie dough before and found that the sugar often leaves a gritty texture. How does this recipe measure up in that department?
Anna says
Hi Jennifer, I haven’t found they are gritty at all, but if you’re concerned about it, swap in superfine sugar for the granulated sugar. Hope that helps!
alice says
can we at least try to stir fry the flour before using it in the recipe?
Anna says
I’ve never done that, Alice, but one of the commenters above you suggested baking the flour in the oven if that concerns you. See her comment for details.
Mathias Lindberg says
It’s very important that you beat the sugar until it heats enough to dissolve. Otherwise it will be gritty. Just like when you make buttercream, you want the sugar to heat up and dissolve through whisking it.
Entrepreneur says
I think I need to get a job in your husbands team if these are the treats that get handed out! I much prefer “raw” cookie dough!
Home Gym says
Browsing this blog is making it difficult to keep eating healthy!
Paula says
Do they keep longer then a week n why do they have to be refrigerated
Anna says
Hi Paula, I’ve never had them last at our house longer than a few days, so I’ll leave others to chime in if they have had success with longer storage. Also, they keep their shape better if refrigerated. Enjoy!
Lauryn says
Where is the recipe?
Anna says
Keep scrolling on your device, Lauryn. It’s near the bottom of the page.
Soph says
Baking the 2 cups of flour in the oven at 350 for 5 min will take care of the raw flour problem.
ww.cookinglight.com/eating-smart/smart-choices/safe-to-eat-cookie-dough
Liz says
I have always been a huge fan of raw cookie dough. In my family the dough hardly was ever made into cookies. I made these truffles and they are so delicious! I make them at least once a month just so I have a little something in the fridge whenever I want it. I prefer homemade treats rather than store bought and these are so easy I have to make them all the time! Thanks for posting this! Definitely my favorite ever!
Anna says
Wow, what an endorsement! We’re thrilled they have become a “regular” treat in your home, Liz. Thanks for stopping back to let us know how much you enjoy them. (We’re big fans, too!)
Mira says
I made these and froze them to dip later but am wondering – can I dip them frozen? I forgot to put them in the fridge to defrost during work but would like to bring them into work tomorrow… thanks!
Anna says
Hi Mira, I’ve never dipped them frozen so I can’t say for sure how it will work but my gut says it should be OK. Would love to hear back about how it turns out for you. Good luck!
Mira says
They turned out great!!
Anna says
So glad you loved them, Mira! Thanks for stopping back to let us know!
Amy says
Holy cow!! Made these with my daughter over Winter Break and they are AMAZING!!! So so good. All thought of a diet are out the window but these are so worth it! Thank you!!
Anna says
So glad you enjoyed them, Amy! They are a favorite of ours, too!
Sabby says
Just wondering how you dip a few at a time – do you have to keep melting the chocolate?
Anna says
Hi Sabby, great question! Yes, I only dip a few at a time. I find that the batch of chocolate will harden before I get all the balls dipped if I melt the whole thing at once. Enjoy!