Cookie Dough Truffles

Love cookie dough? These Cookie Dough Truffles is one I have been making for years. It’s super easy, and filled with delicious chocolate chips, but don’t worry, there are no eggs, making it safe to eat!

This is our 8th year for our Homemade Holiday Inspiration series. This year we decided to share with you some of our favorite bloggers as they join us for this popular series! Each week will be a different theme from desserts to savory recipes, entertaining ideas, decorating and gifts from the kitchen.

Join us every Monday in November as we share a little inspiration with you! 

I have to admit, I need quite a bit of will power to not eat the raw chocolate chip cookie dough when I’m baking cookies. I know, it’s not good to eat raw eggs, but it just tastes so good. Well, this Cookie Dough Truffles Recipe solves all that. No eggs at all, just delicious chocolate chip cookie dough!

Not only are these cookie dough truffles perfect for the Christmas holiday season, I have made them many, many times for all sorts of occasions. They are actually one of the most requested treats from my boys, especially our youngest. The cookie dough balls don’t even have to be coated in chocolate, he grabs them straight from the freezer if I don’t stop him.

After the dough is mixed, and the balls are formed, into the freezer they go. It’s best to leave them for at least an hour, longer is fine too. I’ve even left them for a week, although there are usually some missing if I do that. Then I remove them about 5 or 6 at a time, keeping the others in the freezer to stay cold. Then dip them in melted chocolate coating and immediately add some sprinkles.

When I am coating the cookie dough truffles with regular chocolate I always use Almond Bark, it’s in the baking aisle, I have found it melts the best. But chocolate is also versatile, for a totally different look, I used red, white and blue coating for my Patriotic Cookie Dough Truffles. The ideas are endless!

These Cookie Dough Truffles also make great gifts from the kitchen! Who doesn’t love receiving a box with chocolate chip cookie dough?

Let’s dive into this Cookie Dough Truffles Recipe 

Cookie Dough Truffles Recipe

For full printable recipe, see below

Ingredients

• Butter – unsalted is best and you will need to be sure it’s nice and soft
• Brown Sugar – I like using light brown sugar, but you can use what you have on hand
• Vanilla Extract – pure extract is best
• Flour – all-purpose is best in this recipe
• Sweetened Condensed Milk – this comes in a can in the baking aisle, typically 
• Chocolate Chips – mini chips work best, but you can use regular size. We like semi-sweet, but milk chocolate is fine too. 
• Almond Bark – I have found this to be the easiest to work with for coating 

No Bake Cookie Dough Truffles

For full printable recipe, see below

1. Begin by creaming together the butter and brown sugar
2. Then add the vanilla extract and mix well
3. Next you will gradually add the flour, alternating with the milk
4. Mix well
5. Then stir in the chocolate chips
6. Transfer the mixture to a smaller bowl, then place in the freezer 

Now let’s chat about dipping the Cookie Dough Truffles in melted chocolate. 

1. Roll the dough into balls. I like using a cookie dough scoop or small ice cream scoop.
2. Then after all the cookie dough balls are all rolled, place the baking sheet back into the freezer
3. Now it’s time for dipping. You can see my tips for melting chocolate below. 
4. I like using the fork and knife method for dipping. However you can also use a chocolate dipping tool. 
5. Be sure to have your sprinkles ready to go, you will want to add them immediately after coating the cookie dough ball with chocolate.

How to Treat Flour so it’s safe to eat 

Although you can absolutely eat these Cookie Dough Truffles without treating the uncooked flour, if you want to, here are the instructions – 

1. Preheat oven to 325 degrees F
2. Spread the flour evenly onto a baking sheet 
3. Bake for 7-8 minutes or until an instant read thermometer reaches 160 degrees F
4. Stir and cool completely before using 

Tips for Melting Chocolate

While I am no expert with chocolate, over the years I have found a few tips helpful when melting chocolate. 

1. The type of chocolate you use will greatly depend on how well it melts. 
2. The majority of the time, I use Almond Bark. It’s easy to work with, coats well and melts good too. 
3. Whatever type of chocolate you are melting, be sure to go slow. You don’t want to burn it. 
4. When melting Almond Bark or Chocolate Chips in the microwave, start with 30 seconds, then stir. Then continue heating for 10-20 seconds at a time, stirring after each heating. THEN the most important thing is to stop heating just before all the chocolate is melted. The stir until it’s smooth and completely melted. I do it this way to avoid burning the chocolate. 

How to Decorate Cookie Dough Truffles

The sky is the limit with decorating your cookie dough truffles. The most important thing though is to have everything ready, because the dipping and decorating process will move quickly. 

• Shaved chocolate – you can use additional almond bark for this, or even a candy bar
• Sprinkles – you can use Christmas sprinkles, rainbow, chocolate, or any holiday or birthday you want
• Candy Melts – melt the candy melts then add them to a plastic squeeze bottle, then drizzle. 

There is something really special about giving and receiving a homemade gift from the kitchen. These delicious recipes from fellow bloggers are sure to please everyone on your Christmas list! 

Mistletoe Spiced Cider from Design Dazzle 

Homemade Bailey’s Irish Cream from Fresh Coast Eats

Cookie Dough Truffles from Hoosier Homemade

Homemade Hot Chocolate Mix from House of Nash Eats 

M & M Cookie Mix in a Jar from Marty’s Musings 

Peppermint Hot Chocolate Gift Jars from My Uncommon Slice of Suburbia 

Homemade Vanilla Extract from Rose Bakes

Rosemary Salt from Savory Experiments 

Hot Buttered Rum Mix from Tastes of Homemade 

Slow Cooker Apple Butter from The Flour Handprint 

Slow Cooker Chocolate Covered Peanut Clusters from The How to Home 

Instant Pot Raspberry Chipotle Jam from What’s Cookin’ Chicago