These chocolate-dipped Cookie Dough Truffles are the perfect bite-sized treat! Easy to make and totally safe to eat.
I LOVE chocolate chip cookie dough. Specifically this chocolate chip cookie dough. It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making those cookies. It’s almost better than the baked version. So, I adapted my favorite cookie dough recipe for these cookie dough truffles.
Is it safe to eat raw cookie dough?
This edible cookie dough is an eggless version that is totally safe to eat. It also uses heat-treated flour to kill off any bacteria.
But has anyone actually died of eating raw cookie dough? Like, was it 100% certain that was the cause?? I wanna know. ANYhow, many people understandably frown at the raw egg aspect, and eating raw eggs can be dangerous to some, so this version is completely egg-free.
For the flour — you simply spread it on a baking sheet and bake it at 350F for 5 minutes. This is said to kill off any lingering bacteria that may be present.
How do you make edible cookie dough?
This edible cookie dough is super easy to make — any standard cookie recipe would do, really. Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done.
You have to do the chocolate dipping rather quickly since the cookie dough balls are frozen and the chocolate will start to harden right away. Basically, toss the cookie dough balls into a bowl of melted chocolate, one at a time, roll them around with a fork, scoop them out, and tap off the excess.
The chocolate dipping can be done with a fork, or if you’re crazy like me, you’ll go out and buy a chocolate dipping set for this specific purpose. I’m sure to use it again at *some* point in the future…
I used both dark and milk chocolate for dipping and drizzle, as well as some chocolate flakes I picked up while I was looking for the dipping forks. I actually went to the store to buy a round cooling rack, which they didn’t have, and ended up buying all these other things that I “needed”.
Those chocolate flakes though? Pretty happy with that purchase. These are just as delicious with no chocolate coating at all, so if you’re feeling lazy, you can totally skip that.
These cookie dough truffles are a delicious (and safe) way to enjoy the very best guilty pleasure. Cookie dough in a variety of flavors and textures which is sure to appeal to everyone!
Looking for more Cookie Dough Recipes?
Tips for making these Cookie Dough Truffles
- Made egg-free with heat treated flour they are perfectly safe to eat!
- Bake the flour for 5mins at 350F. Cool completely before use.
- You can skip dipping them in chocolate if you’re just looking for an edible cookie dough recipe.
- I used a chocolate dipping fork to dip the chilled cookie dough balls into the chocolate.
Cookie Dough Truffles
- 1 cup + 2 Tbsp all-purpose flour heat-treated
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 tsp sea salt
- 2/3 cup mini chocolate chips
- 3 Tbsp milk
- 200 g milk chocolate chopped
- 200 g dark chocolate chopped
Cookie Dough Truffles:
- Spread flour on a parchment lined baking sheet and bake at 350F for 5 minutes. Cool completely.
- Line a separate baking sheet with parchment.
- In a small bowl, whisk cooled flour and salt, set aside.
- Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
- Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes. Stir in chocolate chips.
- Using a small cookie scoop (2 tsp), scoop cookie dough and roll into balls. Place on prepared baking sheet and freeze for 30mins.
- Place chopped chocolate into two separate microwave bowls. Microwave separately — starting with 30 seconds, stir, then in 10 second intervals until chocolate is completely melted. Allow to cool slightly.
- Remove cookie dough balls from freezer and dip into melted chocolate using a fork or chocolate dipping tool. Place on parchment lined baking sheet and drizzle with additional chocolate if desired.
- Refrigerate for 15mins to set.
I have a question what is the purpose of heating up the flour? I have never seen this in any recipe. Do you have to heat up the flour? I am always looking for different candy recipes and this sounds really good and easy.
Hi Laura! Heating the flour helps kill off any bacteria.
This recipe is amazing but I did not have enough chocolate to coat them and my chocolate was to chunky
Hi Isabella! Sorry to hear your chocolate was chunky! Is it possible it wasn’t melted enough? The recipe should make more than enough to coat all the truffles.
I love the recipe just have one question. Can I substitute the butter with margarine? I’m thinking a 1 on 1 ratio but I’m not sure if that works. Again, thanks for the recipe!
Hi Mkenzie! You can but it would affect the flavour and the texture. They would be softer overall, even when chilled. If you don’t mind that then it will be fine 🙂
Wow this was so good, thank you so so much for this amazing recipe!
Hi Emmanueela! So happy you like it 🙂
How long will these keep once made and what’s the best method for storing please?
Hi Jess! These can be stored in the fridge for up to a week or frozen for at least 3 months. I would pop them all into a freezer bag once the chocolate sets.
Hi! I am excited to make these! I was wondering if anyone has tried to make them gluten free. What flour substitute would you recommend? Thank you!
Hi Sara! You should be able to use any GF all-purpose flour blend.
The filling is perfect but I had an issue with the chocolate coating. I melted chocolate chips and it was way too thick to use. I added a few tablespoons of melted coconut oil to the chocolate and it made coating the truffles much easier! I will definitely made these again but with that one small change.
Hi Jessica! What type of chocolate were you using? My chocolate is quite thin when melted but it might depend on brand/type. Glad you liked these though!!
Ryan Lowry says
Good recipe. The cookie dough tastes good but is very grainy. Add one more tbs. of milk and your good to go. Also it helps A TON if you freeze the cookie dough for an hour before rolling into balls and dipping it into the chocolate. It also makes less of a mess to clean up, but great recipe.
Hi Ryan! So glad you liked it, thanks for the tips!
Hi there! Came across this recipe a few weeks ago and I can’t wait to make them!! They’d be an awesome Christmas gift for teachers. Just a question, how long can we freeze them for? If I make them Monday, when is the latest I’d be able to give them? I like preparing early. They look delicious, thank you for the awesome recipe!
Hi Li! You can freeze them for months, really, as long as they are in something airtight. If they are dipped in chocolate though, you might get some condensation on that, so I’d freeze them before dipping. They should keep about a week or so in the fridge though!
so they taste good. want to try to make her, thank you for sharing
I hope you like them!
These look amazing. Can you share how to temper chocolate for these? Thanks.
Hi Patty! I didn’t temper the chocolate — I just melted it.
Toni Trewern says
These look amazing and can not wait to try them. Question can I just use Peanut Butter in place of the butter to make them Peanut Butter Chocolate Chip?
Hi Toni! That should work totally fine, but the pb could make them a bit softer if you swap it 1 for 1 with the butter. This might not be an issue since they are chilled anyhow, but if you wanted to play it safe you could start with replacing just half the butter with pb. Let me know how they turn out!