These egg-free Cookie Dough Truffles are the perfect bite-sized treat!
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 favourite 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. 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.
If you’re concerned about eating the raw flour too — you can bake the flour on a baking sheet 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 flavours and textures which is sure to appeal to everyone!
Looking for more Cookie Dough Recipes?
Tips for making these Cookie Dough Truffles
- These cookie dough truffles are egg-free and safe to eat.
- If you’re concerned about consuming raw flour you can 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
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 cup + 2 Tbsp all-purpose flour
- 1/2 tsp sea salt
- 2/3 cup mini chocolate chips
- 3 Tbsp milk
- 200 g milk chocolate chopped
- 200 g dark chocolate chopped
Instructions
- Line a baking sheet with parchment.
- In a small bowl, whisk 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.
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Originally published on Jan 17, 2016
Jessica says
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.
Olivia says
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.
Olivia says
Hi Ryan! So glad you liked it, thanks for the tips!
Li says
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!
Olivia says
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!
Deliana says
yummm….
so they taste good. want to try to make her, thank you for sharing
Olivia says
I hope you like them!
Patty says
These look amazing. Can you share how to temper chocolate for these? Thanks.
Olivia says
Hi Patty! I didn’t temper the chocolate — I just melted it.
Toni Trewern says
Hi Olivia,
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?
Thanks,
Toni
Olivia says
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!
Val says
Can these be left out/stored out of the fridge? And if so, for how long? I keep reading that they should be refrigerated but I wanted to make them for a candy jar for a party. Thanks!
Olivia says
Hi Val! How long are you wanting to leave them out? I think they should be fine for a few hours. One thing to note is that since the chocolate isn’t tempered the might stick to each other if stacked in a candy jar.
Christina says
Hi I love these truffles they are so delicious! Can you do a cake batter version please? I love that I can convert your recipes to metric as I can’t find a cake batter truffle recipe in metric anywhere!
Thank you for the deliciousness!!
Olivia says
Hi Christina! So glad you like them. I’ll add a cake batter one to the list! 🙂
Sarah says
These turned out FANTASTIC! So cute and decadent and sweeeeet 😋 also, thank you for being the one to finally give me a recipe for no-bake cookie dough that is actually good…and REALLY good 🙌🏻👌🏻👏🏻💜
Olivia says
Yay! So happy to hear that you liked it 🙂
Jandra says
These look yummy! Do you think they’ll keep for a couple of days and can they be out of the fridge for a couple hours (while traveling) or will they begin to melt/loose their shape?
Olivia says
Hi Jandra! They will totally keep and will be fine out of the fridge unless they’re somewhere hot!
anneris morales says
no se ponen al horno? tienen harina??
Olivia says
Hi Anneris! You do not bake these, and yes, they have flour. If you’re concerned, you can bake the flour alone at 350F for 5mins to kill any bacteria.
Teresa says
Easy to make. I did, however, need to double the milk to get them to come together. Very tasty!
Olivia says
Hi Teresa! So glad you liked them!
Emma says
Can these be kept in the freezer after coating in chocolate?
Olivia says
Hi Emma! Yes, that should work fine 🙂
Kate says
Hi, I have one question, you use a flour which is not thermaly processed?
I have never did this… :-)It is said that should be heat-treated…
Olivia says
Hi Kate! I have never had any issues with raw flour, but if you’d prefer, you can use an alternative.
Taleen says
I have a birthday party tomorrow and I wanted to make this batch. Do you think they’ll be as yummy if I made them today? I’m way too busy tomorrow
Olivia says
Hi Taleen! Yes, they will keep no problem! Just keep them in the fridge.
josie says
i love cookie dough to bits but people around me keep telling me about health risks.. that even uncooked flour is quite dangerous as it might contain bacteria / bug eggs…
Olivia says
Hi Josie! I’m not too worried about it 🙂
Sherise says
Milk****
Sherise says
After you melt the chocolate separately, did you combined the mild and dark chocolates?
Olivia says
Hi Sherise! No, I dipped some in the milk and some in the dark.
Nicole says
Okay, Okay…I’ve seen enough! I love your blog! You have a new food blogger friend in me! Another recipe pinned!
Olivia says
Haha, thank you Nicole!
aimee @ like mother like daughter says
These are the prettiest cookie dough bites I’ve ever seen! I wish I had a bowl to pop a few in my mouth right now!
Olivia says
Thank you Amiee!! I *may* still have some in the freezer :D.
Teeshia says
No problem at all :). Also, I can directly half the recipe and it will come out perfectly fine? And when it’s drying will the chocolate drop off?
Olivia says
Yes, cutting the recipe in half would be perfectly fine! I’m not totally sure what you mean by drop off… You should tape off any excess chocolate after you’ve dipped them. The chocolate will stick to the cookie dough once it sets :). Hope that helps!
Teeshia says
Just so you know where you listed the ingredients, it says 1 cup four I think you meant flour. Great recipe though! Beautiful photos!
Olivia says
Ack! Thank you for catching that Teeshia. Sometimes things slip through the edits! And thank you for the sweet comments! 😀
Megan Marlowe says
I LOVE cookie dough! This look like absolutely perfection and I MUST make them soon! ♥
Olivia says
Yesss! I hope you try them Megan! 😀
Liz @ Ready to Yumble says
BRILLIANT! I’m such a cookie dough eater, I don’t know why this never occurred to me! (And I agree, show me proof one person has died from eating cookie dough. Anyone who says they don’t eat it is just being dishonest.)
Rosemary @anitalianinmykitchen.com says
Oh my sounds just like me, except hosting problems happened to me in December and yes I am on my third also, lets hope it’s three times lucky for both of us! But I can say these amazing cookie dough truffles would be the perfect pick me up. They look delicious.
Olivia says
Thanks so much Rosemary! Fingers crossed for both of us on the hosting 🙂
June @ How to Philosophize with Cake says
Omg your truffles look amazing! Love the little drizzles of chocolate, so adorable 🙂
Olivia says
Thanks June! They were actually quite fun to make :).
Michelle | A Dish of Daily Life says
Your truffles look so delicious…and your photos are gorgeous too! I have never made truffles before, but I am going to try your recipe! I have always wanted to try making them!
Olivia says
Thanks so much Michelle! They’re so easy to make. You will love them!