No more guilt about eating cookie dough straight from the bowl! These egg-free, safe-to-eat Chocolate Chip Cookie Dough Truffles are one of our most requested homemade treats for special occasions!
Looking for some delicious homemade food gifts this holiday season? These Chocolate Chip Cookie Dough Truffles are hugely popular with anyone who tries them because they taste just like spoonfuls of real cookie dough. Best of all, they are egg-free and completely safe to eat!
Giving (and receiving) both sweet and savory goodies during the holidays is one of my favorite parts of the season. I love sampling cherished recipes from friends that I’ve never had before.
Likewise, I also love giving some of my favorite homemade treats to others and watching their delighted reactions. Hands down, no other recipe gets more ooohs and aahs than these Chocolate Chip Cookie Dough Truffles.
But wait! Is it safe to eat the raw flour in these cookie dough truffles?
The FDA advises against eating raw flour because of bacteria concerns. But there is a solution to getting that raw cookie dough flavor without using raw flour. The secret? BAKING your flour before adding it to the recipe.
How do you bake raw flour?
It’s super easy! Simple bake the amount of flour you need for your recipe at 350 degrees for about 5 minutes. Allow to cool completely before adding to the other cookie dough truffle ingredients.
The idea to bake your flour is similar to pasteurized eggs. A short spin in the oven and exposure to high heat kills any bacteria that might be lurking in your flour thus making eating spoonfuls of this cookie dough from the bowl safe.
Will the dough for these Chocolate Chip Cookie Dough Truffles bake up like regular cookie dough?
Unfortunately, no. This dough doesn’t have any eggs or leavening agents in it, so they won’t bake up like regular cookies. Stick to your favorite chocolate cookie recipe if you’re in the mood for baked cookies.
Initially I was worried that these would be time-consuming to make, but the cookie dough is super easy to pull together.
If you are short on time and can’t make the truffles in one sitting, roll the dough into balls and freeze on cookie sheets. Once they are frozen solid, throw them into a Ziploc bag and keep them in the freezer for a few weeks. Simply defrost them in the refrigerator prior to dipping.
Tip: this cookie scoop makes creating evenly sized truffles a breeze!
Do you have any other tips for dipping these Chocolate Chip Cookie Dough Truffles?
I’ll be honest; the dipping is a little putzy, but the finished product is totally worth it. Once you get a rhythm going, it’s pretty slick. A couple suggestions to make the dipping process easier:
- Melt your chocolate in batches to keep it from hardening before you get all the dough balls coated. The little bit of coconut oil mixed in with the chocolate helps keep it smooth longer, too.
- I find the dough balls retain their shape better when frozen, so only remove a few at a time when dipping. You can use two forks for this, but I like using these candy dipping tools. They make handling the truffles and shaking off the excess melted chocolate much easier.
- Place the dipped truffles on parchment or wax paper immediately after dipping so they can be easily removed after the chocolate coating has set.
- 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.
These cookie dough truffles need to be refrigerated and will last about a week once dipped.
Truffles are great make-ahead desserts for parties! Here are some more great truffle recipes to try!
Dark Chocolate Orange Raisin Truffles – Garnish with Lemon
Gingerbread Oreo Truffle Bark – Inside Bru Crew Life
Dark Chocolate Irish Cream Balls – Garnish with Lemon
Secret Sauce Chocolate Truffles – Garnish with Lemon
Mint Chocolate Chip Truffles – Shugary Sweets
- 1 1/4 cups all purpose flour
- 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
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 4 ounces bittersweet chocolate, chopped into small pieces
- 1/2 teaspoon coconut oil
To make the cookie dough:
- Preheat oven to 350°.
- Evenly spread flour on a sheet pan and bake for 5 minutes. Allow to cool completely.
- 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 half of 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.) Repeat with remaining chocolate and dough balls, melting the other half of the chocolate and coconut oil when needed.
- Refrigerate in an airtight container for up to a week.
Barely adapted from The Cookie Dough Lover's Cookbook.