Chocolate Chip Cookie Dough Truffles

Chocolate chip cookie dough truffles taste amazing and wow everyone. Some links in this recipe are affiliate links that earn me a commission if you purchase through them.

I hosted my annual cookie swap tonight. It’s always fun to get together with friends and just hang out and chill.

And eat and drink. It’s been a tradition of mine for years now, and I always provide a few things: two varieties of cookies and a light dinner.

This year, I made two new to me cookies that are definitely not traditional Christmas cookies, but they’re quickly becoming some of my favorites. It’s possible that I have only three of my chocolate chip cookie dough truffles remaining.

I grew up eating cookie dough. It started where I’d lick the bowl, then I moved to sneaking tastes while making it.

When in high school, I will fully admit to making full (double) batches of cookie dough that went straight into the freezer – meant just for eating, not baking. Needless to say, I had that famous chocolate chip cookie recipe memorized by the time I was 8 or 9.

These days, I can’t justify the eating of cookie dough like that, but whenever I am near Cookie Dough Creations in Naperville – where they serve (eggless) cookie and brownie dough like you would ice cream, you know I stop in.

So I decided to make an eggless cookie dough cookie (and see my note on raw flour, to0). It’s the best of both worlds.

To make it easy to eat – and fancier – I decided to make it into a truffle. I made a good call.

The cinnamon adds a little bit of yum that is otherwise missing from the dough when it isn’t baked and doesn’t have eggs, and I couldn’t be happier with how these turned out.

The only thing I’d change is to actually make the truffles smaller, using my smallest dough scoop. While these were definitely edible, they were three or four bite truffles for me, which meant that they weren’t as easy to eat as I might like.

They sure were tasty, however! I originally made them with coconut oil, so they were also dairy free and more shelf stable. Feel free to make that one to one substitution yourself.

Is it safe to use raw flour?

You can make it safe if you are concerned. A major grocery chain just had a recall of flour for possible E coli contamination.

You have three easy options, although you know growing up we never even considered this. Times change so much!

The goal is to heat flour to 160 degrees to kill E coli and other potential bacteria. Be careful, as you can burn flour if you heat it too much. And any flour you heat like this doesn’t work well for baking, so only use it for nonbaked items like edible cookie dough.

Microwave it: Place your flour into a microwave safe bowl. Heat it for 50 seconds and check the temperature. If it isn’t 160 degrees, heat again in 20 second intervals until a candy thermometer shows 160 degrees.

Bake it: Place your flour onto a cookie sheet and bake it in your oven at 250 degrees for 7 minutes. Again, make sure the temperature of the flour reaches at least 160 degrees.

Buy heat treated flour: Yes, this is totally a thing! You may not own a candy thermometer or you may not want to chance burning the flour or not getting it to 160 degrees. You can buy flour now that has already been treated to kill E coli and any other bacteria, making it safe for use in no bake recipes. Just remember to not use it in your baking recipes, as it doesn’t work right!

How to Make Chocolate Chip Cookie Dough Truffles

Cream together one cup of your butter with the sugars until lightened and fluffy. Add the vanilla extract and mix again.

Add the cinnamon, salt, and baking soda, and mix until incorporated. Add the milk and beat.

Scrape down your bowl to ensure that all your ingredients are being fully incorporated and distributed (Mister Man loved this job), then mix again.

Add the flour and stir until just about mixed, then add the mini chips. You may find that you need to stir by hand to fully incorporate the chocolate chips rather than having them simply fall to the bottom.

Using the smallest cookie scoop you own, scoop out your truffles. Place them on a cookie sheet with parchment or a silpat.

If you don’t have a cookie scoop, use a spoon to ensure they’re all the same size. You want them to be the size of a gumball to make them easy to eat, though they are just as tasty when slightly smaller than a ping pong ball.

If they are sticky, place the cookie sheet in the fridge for a few minutes (no more than five or they’ll get too hard), but because butter is pretty much solid at room temperature, you should be ok.

Pick up each ball and roll it in your hands to smooth it and ensure that it is as perfect a sphere as you can make. Place the sheet in the fridge until your chocolate is ready.

In a microwave safe bowl, place your dark chocolate and the remaining butter. You may wish to melt your chocolate in batches to make it easier, but you can definitely do it in one shot.

Place your bowl in the microwave and heat on low power for 30 seconds. Stir and heat in 15 second intervals, stirring after each, until the chocolate is mostly melted.

Stir the chocolate to finish the melting. You want the chocolate to stay tempered and shiny rather than getting dull and flat, which means you don’t want to keep heating it in the microwave until it is fully melted because that gets the chocolate too hot.

Remove the cookie sheet from the fridge. Plop one of the dough balls into the chocolate, and use a fork to ensure the ball is completely coated in chocolate. Carefully lift the dough and gently shake to remove excess chocolate.

Pro Tip: Since I first started making these, I invested in a set of chocolate dipping tools. They make everything so much easier. I cannot recommend them enough!

To place the truffle back on the cookie sheet, slide it gently from the fork onto the cookie sheet without it rolling so that the chocolate remains smooth. If it rolls, the lack of chocolate from where the fork tines supported the truffle will be visible.

Once all the truffles are complete, go ahead and place the cookie sheet into the fridge for 10 or so minutes until the chocolate is fully hardened. You can melt additional chocolate, either the same or another kind, and decorate the top of the truffles or leave them as is.

I love making quick designs on top of the truffles, just a quick drizzle back and forth. It hides any imperfections, and everyone thinks they look fancy.

Store in a container in the fridge until you are ready to serve them. Let them come to room temperature for about 30 minutes before eating to make it easier, though they can be eaten directly from the fridge, as well.

Save this chocolate chip cookie dough truffles recipe to make again!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Enjoy this article? Please share it and save it for later!