These Chocolate Chip Cookie Dough Truffles are little bites of egg free chocolate chip cookie dough covered in a chocolate coating. Watch the video showing you how to make these, then scroll to the bottom of this post and print out the recipe so you can make them at home!
If you’re a lover of chocolate chip cookie dough, you’re going to love the creamy centers of these Chocolate Chip Cookie Dough Truffles. That’s chocolate chip cookie dough covered in chocolate. These are so delicious!
I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I just don’t really like them. They’re a plain old cookie, after all, with a few studs of chocolate chips in them. And they’re nothing special to me, unless I can get some cookie dough-action before they meet their fate in the oven.
I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. Yep, the cookie dough is definitely where it’s at. And these look so pretty displayed on a platter for sharing!
I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Well, I grew up licking cookie dough beaters and cake batter-covered rubber spatulas. I guess I’ve been lucky. In any case, these Chocolate Chip Cookie Dough Truffles do not contain any egg, so no worries there.
Some people worry about using flour too. So just in case flour is going to be a risk, I’m suggesting that you toast your flour in the oven before using in this recipe. You’ll just put the flour in pan and toast it at 350 degrees. F. Then you can feel safe to use it in an uncooked cookie dough recipe.
How to Make Chocolate Chip Cookie Dough Truffles:
First you’ll make the cookie dough. There are a couple of important things to note here. The cookie dough recipe calls for using butter and sweetened condensed milk. Don’t substitute anything else! Use butter, not margarine or soft tub butter or anything else but butter. And use sweetened condensed milk, not evaporated milk or regular milk or cream or anything but sweetened condensed milk. If you follow the directions, your Chocolate Chip Cookie Dough Truffles dough will turn out just fine!
Be sure to chill the dough before trying to roll these into balls. Chilled chocolate chip cookie dough is rolled into 1-inch balls. You’ll get 3 to 4 dozen of them out of this recipe.
Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I like to use chocolate melting wafers (or Ghirardelli White or Dark Chocolate Bark). And it’s fun to use both regular chocolate and white chocolate. Add any special decor you’d like to the tops. Refrigerate them again if you’d like them to set quickly.
To fancy them up your Chocolate Chip Cookie Dough Truffles, drizzle alternate colors of chocolate on top. Sprinkle with additional chocolate chips, add sprinkles or other decorative goodies. You can have fun with these.
Oh yeah! There’s that cookie dough inside. These are for cookie dough lovers. If you love cookie dough as much as I do… you’ll love these little treats. There is no egg in the dough… just a creamy dough center and chocolate chips as you bite into that chocolate exterior. These are a big time favorite recipe!
If you love all things cookie dough, you might also enjoy my Chocolate Chip Cookie Dough Brownies or my Chocolate Chocolate Chip Cookie Dough Truffles. Cookie Dough S’Mores are also a delicious idea.
Chocolate Chip Cookie Dough Truffles
Ingredients
- 1/2 cup (1 stick) salted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (see Recipe Notes)
- One 14-ounce can sweetened condensed milk
- 1 cup miniature chocolate chips
- 1½ pounds chocolate bark, for melting and dipping
- additional chocolate chips & sprinkles, for topping
Instructions
- In a large bowl, use an electric mixer to cream together butter and brown sugar. Add the vanilla. Beat in the flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in the sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
- Cover the bowl of cookie dough and refrigerate until the dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
- Melt the chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They'll begin to set pretty quickly. Keep them refrigerated until ready to serve.
Notes
- *To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F. Then it will be safe to use in an uncooked cookie dough recipe like this one.
- *I use the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. It's available at Sam's Club- they may have it at Costco too.
- *You may wish to speed up the chilling process and place the balls into the freezer, but it's not such a good idea. The dough freezes up and then when it begins to warm up again- it expands and may cause the chocolate coating to crack.
- *Have your own favorite cookie dough recipe? Leave out the eggs, add a little milk to compensate for any dryness in the dough, and try making truffles with your own recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, these look delicious! I was wondering if it would come out different if I used just whole milk instead of condensed milk. Would it effect the taste or how well it holds?
definitely not the same! It will be far too runny if you use regular milk.
These are signed up for the truffel evening me and my sister are having on saturday! I can’t wait!
I just made these and they are delicious! I added about a 1/2 teaspoon of Kosher salt to the dough to balance out the sweetness. I made 37 truffles, the perfect size for my class party.
I made these this weekend and everyone loved them! I have already passed on the link to friends! I did use some powdered sugar on my hands when rolling them and that made them slightly less sticky and a little easier to dip.
Tried this recipe and found it to be one of my absolute favorites! I decided to try a variation, though, and used minted chocolate for the coating instead of regular chocolate – these were TO DIE FOR!!! Experiment with them and use different flavored chocolate for the coating; they come out great!!!
Followed the recipe exactly and they turned out okay. The flour was very overpowering I think. They tasted much better dipped but the cookie dough still tasted a little bit weird because of the flour. I didnt particularly like them but people that tried them did and all of them got eaten.
I just made these with my daughter and they are sooooo sweet! They’re good, but sweet. This could be because of the chocolate and vanilla dip I used though. We tried all kinds of toppings and had a good time makng these together. I used your recipe and they were fine, but I also let the dough sit for quite a while before I rolled and dipped them.
I made these last night and they came out amazing! I followed to recipe exactly. The only difference was I left the cookie dough in the refridgerator for 2 hours which made it hard enough so it would not melt when I put it in the melted chocolate. I plan on making them again this weekend 🙂
Actually, I had some family over this weekend and they are gone haha, but I will remember this for next time. If I have them for over 1 week, I’ll freeze them. Hopefully the chocolate coating won’t crack. We shall see 🙂
Also Lori, do you know how long these can be refrigerated before they go bad? I only eat them like 2 at a time and I have so many lol.
Yeah, makes a lot doesn’t it? I’m pretty sure we kept them for a week or so. Maybe try freezing a few?