About This Cookie Dough Truffles Recipe

Have you ever had that irresistible urge to just eat cookie dough straight out of the mixing bowl, despite the fact that raw eggs can make you sick?

Well, say goodbye to those cravings — cookie dough truffles are here to satisfy your cookie dough longing without any of the risks!

Bite into one of these gooey treats and be transported to a warm baking session in Grandma’s kitchen.

Cookie dough truffles are the most delicious and easy-to-make treat! They are the perfect bite-sized delicacy for when you need a little sweet snack. And they’re really easy to make — all you need are a few ingredients that you probably already have in your pantry. The cookie dough filling tastes just like the real deal and is complemented perfectly by a crispy chocolate shell. You will love how tasty and chocolatey they are!

I had so much fun making these delights! Next time your sweet tooth is calling for some cookie dough, treat yourself to one (or five) of these delicious truffles instead. Trust me; your taste buds won’t regret it.

What You Need for This Cookie Dough Truffles Recipe

Ingredient Notes

• Butter: I like to use unsalted butter so that I can control the salt quantity. Make sure the butter is softened but not too runny.
• Sugar: I have used light brown sugar that adds a lovely caramel flavor.
• Vanilla Extract: A few drops of vanilla extract enhance all the flavors.
• Condensed Milk: I have used sweetened condensed milk that gives a wonderful consistency to these truffles.
• Flour: I have used normal/all-purpose flour.
• Chocolate Chips: I like to use dark chocolate chips for these truffles. They give a rich, nuanced flavor that contrasts wonderfully with the cookie base.
• Optional: I like to drizzle some melted milk and caramel white chocolate on top of these truffles for a finishing touch.

Ingredient Substitutions

• Unsalted Butter: I like to use unsalted butter in my recipes so that I can control the salt quantity, but you may also use salted butter; just skip adding the salt.
• Sugar: I have used light brown sugar because I like the caramel flavor, but you can also use normal white granulated sugar.
• Condensed Milk: It can be replaced with evaporated milk or coconut cream.
• Chocolate Chips: I like to use chocolate chips to melt and coat these truffles, but you can also use normal chocolate broken in chunks.

FAQs

How can I store these cookie dough truffles?

You can store these truffles in an airtight container in the fridge for up to 2 weeks.

Is it safe to eat this raw cookie dough?

This cookie dough is an eggless version that is totally safe to eat.

Print Recipe

Cookie Dough Truffles

Author: Ribana Hategan

Cooking Method: By Hand (no cooking)

Cuisine: American

Courses: Desserts, Snacks

Difficulty: Beginner Prep Time 15 min Rest Time 1 hour Total Time 1 hr 15 mins

Description

These bite-sized cookie dough truffles are perfect for a quick dessert or snack and are guaranteed to satisfy your sweet tooth.

Yield: around 40 pieces, depending on the size

Ingredients

Servings

• 110 g / 3.9 oz. / ½ cup butter (unsalted), softened + 1 tablespoon
• 130 g / 4.6 oz. / ¾ cup light brown sugar
• a pinch of salt
• 1 can / 14 oz. sweetened condensed milk
• 1 teaspoon vanilla extract
• 280 g / 9.9 oz. / 2 ¼ cups flour
• 80 g / 2.8 oz. / ½ cup mini chocolate chips
• 350 g / 12.3 oz. dark chocolate chips
• Milk or caramel white chocolate, to drizzle on top, optional

How To Make Cookie Dough Truffles Step By Step

1. Mix butter, sugar, salt, vanilla extract, and condensed milk in a large bowl.

   

2. Add the flour and the mini chocolate chips, and mix until well blended.

   

3. Shape the dough into walnut-size balls and place on a baking sheet lined with parchment paper. Freeze for 15 minutes or until firm.

   

4. Melt the chocolate chips and one tablespoon of butter in a double boiler or in the microwave and stir until smooth.

   

5. Dip the truffles in the melted chocolate and allow the excess to drip off.

   

6. Place the truffles on the parchment paper-lined baking sheet and refrigerate for approximately 15 minutes or until firm. If using it, melt the milk or caramel white chocolate and drizzle on top of the truffles using a pastry bag or a spoon. Refrigerate again until firm, and enjoy!

   

   

Note

• If the dough is too soft and you are not able to form the balls immediately, chill it in the refrigerator for half an hour and then shape the balls.
• When melting the chocolate, make sure you don’t overheat it, as it can seize up. If you’re using the microwave, let it melt for 15 to 20 seconds intervals, stirring between each interval. When it starts to melt, stop heating it but keep stirring as the chocolate will continue to melt and smooth out.
• You have to dip the truffles in the melted chocolate rather quickly because the cookie dough balls are frozen, and the chocolate will start to harden immediately. Basically, you need to toss the cookie dough balls one at a time into the melted chocolate bowl, roll them around with a fork or spoon, scoop them out, and tap off the excess.