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.
OK, I’m intrigued. How easy is it to make these cookie dough truffles?
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.
But they’ve never lasted more than a few days at my house.
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
Chocolate Chip Cookie Dough Truffles
Ingredients
Cookie dough:
- 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
Chocolate coating:
- 4 ounces bittersweet chocolate, chopped into small pieces
- 1/2 teaspoon coconut oil
Instructions
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.
Notes
Barely adapted from The Cookie Dough Lover's Cookbook.
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!
Elisabeth says
Can you make with canola oil or olive oil instead of coconut oil?
Anna says
I’ve always made them with coconut oil, so I can’t say for sure. If you give it a go, please stop back and share your experience with us!
Mary says
If I only have dark chocolate chips, is there any way I can lighten the bitterness a little while I’m making the chocolate dip…?
Anna says
Hi Mary, I wouldn’t worry about them tasting bitter with dark chocolate. These truffles are quite rich, so I think using dark chocolate chips is a fantastic way to create the perfect balance of sweetness. Enjoy!