Chocolate Chip Cookie Dough hidden inside of chocolate covered truffles = Chocolate Chip Cookie Dough Truffles.
These Chocolate Chip Cookie Dough Truffles are little bites of egg free chocolate chip cookie dough covered in a chocolate coating. They are the best-tasting truffles with a tender cookie dough inside and a hard chocolate shell on the outside.
Ingredients Needed:
- salted butter
- light brown sugar
- vanilla extract
- all purpose flour
- canned sweetened condensed milk
- miniature chocolate chips
- chocolate (almond) bark
- sprinkles, for topping (optional)
How to make Chocolate Chip Cookie Dough Truffles:
The complete, printable recipe is at the end of this post.
- 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.
Recipe Tip
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.
What I Love About This Recipe:
- It reminds me of my chocolate chip cookie dough brownies recipe, which is also amazing!
- They are bites of delicious, and they’re fun to display on a dessert table because no one is expecting what’s inside.
- I love that you can decorate these with white chocolate drizzled on top or some sprinkles or chocolate chips.
Favorite Chocolate Chip Cookie Recipes:
Chocolate Chip Cookie Dough Truffles
Egg free chocolate chip cookie dough chilled and dipped in chocolate to create truffles!
Ingredients
- ½ cup (1 stick) salted butter
- ¾ 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 and 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
Serving: 40truffles, Calories: 211kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 38mg, Potassium: 145mg, Fiber: 1g, Sugar: 18g, Vitamin A: 115IU, Vitamin C: 0.2mg, Calcium: 49mg, Iron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I do! I will be on the look out thank you so much 🙂
Helloooo, I just adore your serving dish with the ribbon and bow ( which I’m assuming you can change the ribbon to your pleasing) this i FABULOUS! and I neeeed to know where you got it!
I got it at HomeGoods. Do you have one of those?
These are literally HEAVEN in a truffle. SO MOFOING GOOD
what a great idea! I was just enjoying some chocolate brownie mixture the other day thinking how much yummier it was before being cooked!
This brings back many fond memories of indulging in the “evil” habit of eating raw cookie dough. Chocolate chip/oatmeal cookie dough was divine and we always licked the cake batter bowl.
I even put ginger creme raw cookie dough on top freshly-baked ginger creme cookies for icing. yum yum yum ~ And then there was cinnamon roll dough with all the goody slathered on top 🙂
Oh my…
So easy and quick, thanks for sharing 🙂
How long cann these be stored in the fridge? 🙂
several days…
Fantasmic! I had VERY little kitchen equipment for this and whipped up everything with a rice paddle, it was a bit of a work out for creaming, but they came out SO SPECTACULARLY. I coated them all in rainbow sprinkles at the end, YUM. Instead of using the microwave for the melting I used a glass bowl over simmering water, but I love that you could conceivably make all of this with kitchen dorm equipment (a fridge, a microwave, a bowl and spoon).
How long do you think they’d last in the fridge? I’d imagine awhile because there are no eggs right?
A week or so?
I don’t like chocolate chip cookies either!!!! People always think I’m crazy but they’re just booorring. If I’m going to eat that many calories, I want em to count. But these look sinfully delicious. I can’t wait to make them 🙂
I just got done whipping these up. I haven’t tried the finished product because I am full from eating the scraps of cookie dough off of the scoops. NUM! They were easy to make and the recipe makes plenty of dough (at least for my purposes). Thanks for the idea!!