Chocolate Chip Cookie Dough Truffles

CATEGORIES: Baby Shower, Candy, Cookies, Kate

What is it about girls and cookie dough? When my husband buys ice cream, he gets complicated ice cream, stuff with coconut or peanut butter swirls or mixed up stuff that goes on a banana split. I’m a simple girl. When I buy ice cream, I pretty much always come home with cookies and cream or cookie dough.

And I don’t think I’m alone.

Off the top of my head, I think I can name 5 girl friends who have talked about wanting/needing/eating chocolate chip cookie dough in the last month. I can also think of exactly 0 guy friends who have publicly wanted/needed/ate chocolate chip cookie dough in the last month.

We ladies love our cookie dough.

But you guys also know I have egg issues (and especially uncooked egg issues). You know how it’s super cool right now to raise chickens? Yeah, I will never be that cool. There is no way in HECK that I am ever raising my own chickens or eating their eggs, not because it isn’t a cool/green/tasty thing to do, but because of reasons I can’t even talk about without getting the heebie jeebies in my fingertips. So yeah, when I’m faced with a bowl full of chocolate chip cookie dough, I’m so torn between my base instincts to lick the beaters and to sterilize the evil egg germs from my fingers and my kitchen.

Enter: Chocolate Chip Cookie Dough Truffles. Wait…Eggless Chocolate Chip Cookie Dough Truffles. Everything is right in my world again.

You’ll need brown sugar, butter, vanilla, flour, sweetened condensed milk, and mini chocolate chips.

In a large bowl or the bowl of your stand mixer, combine the butter and brown sugar.

Cream together the butter and brown sugar until combined. Add the vanilla and mix until combined. Alternately add the sweetened condensed milk and the flour and mix until combined. Add the chocolate chips.

Chill the dough for 1 hour.

Also. You know how we’re always telling you to lightly spoon the flour into the measuring cups? Yeah, you’re excused from that this time around. Just scoop it. Don’t go and pack it in there or anything, but this recipe needs a little extra flour, so live on the edge. Things are getting wild at Our Best Bites.

Using a 1 1/2 teaspoon cookie scoop, scoop the dough and then roll each portion into a ball and place on a lined cookie sheet. Resist the temptation to use a larger cookie scoop–this are little delicious nuggets of richness and the truffles made from the larger cookie scoop are just too much.

Place the cookie sheet in the freezer and freeze for 1 hour.

In a medium microwave-safe bowl, combine 2 12-ounce bags of chocolate and 1/4 cup coconut oil (you can also use another vegetable oil, but coconut oil will firm up faster).

Heat for 30 seconds at a time, stirring after each 30 seconds, until the mixture is smooth. Dip the frozen cookie dough balls in the chocolate.

You’ll have to kind of figure out what works for you. I stuck mine with a toothpick and dipped/twirled and then used a small rubber spatula to drizzle the chocolate where I couldn’t dip it. I also dropped the cookie dough in there and moved it around with the spatula and then stuck it with the toothpick to pull it out and shake off the excess chocolate. The good/bad news is that you have well over 100 truffles to practice on, so if one method doesn’t work, you’ve got plenty of opportunities to figure out which one will…

If desired, drizzle leftover chocolate over the truffles. And by “if desired,” I mean, “When you feel sad and mad that your truffles aren’t perfectly pretty.” Because a little drizzled chocolate goes a long way to cover up the ugly spots.

These are best served cold. And, like I said, this recipe makes a LOT.

**Remember our new cook book that’s coming out NEXT week??  (I know, we’ve only mentioned it 7 thousand times…)  Our friend Ashley, from Make It and Love It posted a review today and is giving away TWO copies.  Hurry over and enter!

And those of you in the Salt Lake City area, don’t forget- you’re invited to our Launch Party next week!








  1. Umm… Yeah…these look AMAZING!!!! Also, did I miss you announcing the iPad giveaway?! I’ve been dreaming about winning…

  2. Wow, this looks really tasty! I’m a big fan of chocolate chip cookie dough, and this looks like the perfect mix. lol, the chocolate outside is almost not even needed!

  3. Oh my gosh these look fabulous and delicious! Can you use fat free sweetened condensed milk? The only reason I am asking is that’s what’s in the pantry. Thanks.

  4. Oh. My. Gosh. I want to make these right now and eat them until I feel totally sick. This recipe totally makes my day. Thanks for being awesome!

  5. these look delicious.
    I am glad that I am not the only one with a thing for raw eggs (and chicken). I always make sure that everything is disinfected when I use any. There are more of us!!!!

  6. I’ve made a lot of oreo truffles and have even made some money off it. I’ve missed them, but I think this is what I’ll do next, if I ever make anything 🙂

  7. Your timing is impeccable! I’m pregnant and have been craving some cookie dough, but of course I can’t eat the raw eggs. So this recipe is way perfect! And I probably won’t be sharing any of these…Nom Nom!

  8. I made these one time…they were ok. It might not have been this exact recipe, but it was very similar. I prefer to make mine with my regular choc chip cookie dough recipe but leave the eggs out and add a little bit of milk until the consistency is right. You could probably use water though if you didn’t want to keep the truffles chilled.
    Dang, now I might have to go make some!

    1. If it was the same recipe, I made some modifications that made it way better. As written, the dough was WAY too runny. I also added more chocolate chips and used real chocolate to dip them in instead of the candy coating.

  9. Oooh! I’ve made these several times and they are really delicious! Word to the wise: make sure you store them in a covered container, because they will pick up other flavors from your fridge really easily, and if (hypothetically) your roommate puts an open container of chopped onion next to them, they will be ruined.

    1. Wicked, naughty, evil roommate. (just kidding, but you know what I mean) One Christmas my sweetie got me chocolates, and hid them in the same bag with the incense he also bought me. I ate the patchouli-chocolate anyway, cuz…well…it wasn’t just chocolate, it was Rocky Mountain Chocolate Factory Raspberry Caramels. But it’s not an experience I’d willingly repeat.

  10. OK, I have to comment on this because I make this exact recipe CONSTANTLY. It is my favorite treat to have around, I’ve probably made it 50 times in the last 2 years. So I wanted to share my tips. First, it would be too runny to roll into balls if you did the balls first, before chilling the dough. I chill the dough FIRST, then scoop. If you make it with extra flour it’s not as good in my opinion. Second, I add about 1/2 c. finely chopped walnuts. I don’t usually add nuts to my chocolate chip cookies, but in this recipe it definitely adds a depth of flavor that I think is missing if I skip it.
    Also, to make it easier when you make it all the time like I do, I don’t roll it into balls, I scoop it, level off the scoop, and pop that directly into the chocolate. I don’t care that they have a flat bottom. I use a fork and a spatula to scoop them out and scrape off the excess. And since we’re talking about coating them, I’ll mention that I ONLY make these with dark chocolate. I really like Hershey’s Special Dark chocolate chips. I’ve bought them by the case before (I have a serious addiction to these truffles).
    I also don’t make the whole batch in one go. I melt one bag of chocolate chips in the microwave (skipping the extra oil – I don’t find it necessary). I coat 1/2 the truffles, and freeze the remaining dough for another day.
    Finally, I agree, these are best served cold. I keep them in the fridge after coating.
    Sorry, I just had to share my truffle experience with everyone!

  11. It’s the opposite in our house–my husband loves chocolate chip cookie dough and I won’t touch the stuff. I’ll have to file this one away to make as a special treat for his birthday or something. He’d be excited.

  12. Mmmmm…. Thank you Thank you Thank you!!! I’ve been craving cookie dough for months… 7.5 to be exact. I normally have no reservations to taste testing the batter and licking the paddle clean but somehow being pregnant makes me feel all the more guilty about that little pleasure. I’ve tried a few eggless cookie dough recipes and they just don’t cut it. SO excited to see one from you!

  13. Oh Kate. You are EVIL! Those look amazingly amazing and simple and just wonderfully wonderful and … you get the idea. I want some bad enough to get off the couch and make them, so that I can get BACK to the couch and eat them!

  14. Im confused do you use a tablespoon scoop or a half tablespoon scoop or both… or teaspoon size… the picture says tablespoon the recipe says teaspoon.. I’m sorry… just wanted to make sure..

  15. I love cookie dough! And I also have issues with raw eggs. I saw another recipe for a cookie dough frozen yogurt and one comment mentioned that there are warnings now about salmonella in flour. Do you have any thoughts about this? I really don’t want to have to be paranoid about flour also. . .

  16. I just got a book this week from Amazon called The Cookie Dough Lover’s Cookbook, and it has this recipe as well as a whole bunch of other glorious recipes involving cookie dough. All of them are eggless! The book is a little bit of heaven… 🙂

  17. My family is addicted to raw chocolate chip cookie dough (I’m not so much). And as a mom, I am becoming more conscious of the risks with raw eggs so I’ve been using the Whole Egg Powder from THRIVE more and more for my baking. Plus with egg prices, it’s becoming cheaper to use the whole egg powder. Maybe I should do a side by side comparison using this recipe and then regular choc chip cookie dough (with the whole egg powder).

  18. I’ve been making these for years from Taste of Home…a family favorite! I use Trader Joe’s pound plus milk chocolate melted to dip the balls which is very smooth and good chocoloate and fairly economical as well. They also look really pretty with a white chocolate drizzle on top…just melt some white chips and a little shortening or oil in a zip top bag and snip the corner off to drizzle.

  19. FYI, the best way to dip ANYTHING in chocolate? Get a plastic fork, break off the inner 2 tines. The outer 2 are wide enough to allow drizzle but narrow enough for just about anything you’d want to dip. Even nut clusters (once they hit the chocolate are are ballsy). It’s a trick my mom and I perfected over 20 years of making Christmas and Easter candy. Try it. Seriously.

  20. To everyone who’s scared of raw eggs: sick eggs only come from sick chickens! Find a farmer who is raising his chickens on pasture, and lets the chickens run around like they are meant to, eating bugs and worms, and you will find healthy chickens with healthy eggs. It’s the poor chickens who spend their lives cramped in tiny cages eating unnatural feed that end up so sick with contaminated eggs.

  21. The only male person I know that asks for chocolate chip cookie dough is my five year-old grandson. He doesn’t ask to make cookies, he just asks for the dough. I love that boy!

  22. these look yummy:) will be making these for a bridal shower this weekend.
    p.s. any news on the “our best bites” app?

  23. A while ago I made a brownie with a chocolate chip cookie dough frosting. It was in a Taste of Home book but I have not been able to find it again. Anyone know where to find it?

  24. Oh these are so on my list to make! By the way, I look for the chocolaty, stuffed with things type of ice cream. My husband’s first choice is usually cookie dough.

  25. My cousin introduced me to a recipe very similar to this, but instead of dipping the eggless cookie dough into the chocolate-first you make some brownies and crumble them up and then pack it around the cookie dough and then dip it in the chocolate- it is sooo good. I’ll have to try this variation with just the cookie dough.

  26. I can’t wait to make these! I just “mastered” Easy Oreo Truffles which were a hit at a family party this past weekend. Thank you!!

  27. My husband is going to love these! He too is worried about the raw egg thing – and I don’t blame him. So, I might have to make an “emergency” trip to the grocery store today! Thanks for being there for us cookie dough lovers!

  28. Yum! Assuming I can exercise self-control and not eat them as I make them, how far ahead can I make these? Can they be frozen? Cant wait to try them!

  29. LOVE the picture of your SILPAT! I’m guessing you may be familiar with Demarle, the makers/inventors of the silpat and their other AMAZING products but if not I would love to tell you ALL about them.
    Muffin trays you do NOT grease, everything comes out perfect. Cupcakes, muffins, quiche, etc. AMAZING.
    Have you tried using your silpat on a Demarle perforated baking sheet? Subway resturants do! You can make 6 grilled cheese sandwiches at one time, in about 9 min, without having to flip them over! Goodbye skillet sandwiches, hello 6-8 sandwiches in the oven cooking all by yourself and a family eating hot food together at the same time!
    I could go on and on, but if you want to know more message me I would love to tell you what the Cheesecake Factory, Subway, Ritz Carlton, Hilton, and many other resturants around the world have been using for 40 years! Now available to the home cook!!!!!
    (I kind of LOVE my job, can you tell?) 🙂

  30. I have just read your recipe for chocolate chip truffles, they sound wonderful

    and look great too. but Im a little concerned that the flour doesn’t get cooked

    I have always be told that you have to cook anything made with flour.
    Alice green.

  31. Quick question…Where can I find a GOOD cookie scoop? I think I’ve had two different ones and they have both broken, I think part of the problem is they were cheap. Also are you guys planning on heading anywhere in Idaho besides Boise to do book signings, say Idaho Falls area :0)?

    I’ve got your cookbook pre-ordered and I am in count down mode until it gets here next week!!! Seriously love your first cookbook and the website, I use your recipes on a daily basis.

    Thanks for sharing your talent!

  32. I have been making these for years to go in our annual Holiday bags and it is one of the most popular. The hardest part about this is the dipping. I have a little trick that I have perfected that works well for me. I use the toothpick method…and I only work with frozen centers. Have a 9″ round cake pan (upside down) in one hand…skewer the ball…dip in chocolate…let the excess drip for a moment…then place at the edge of the pan and pull the toothpick out. Repeat by rotating the pan so the balls do not touch. I work with a 3 pan rotation. As I fill each pan, I place it back into the freezer. I usually get around 16 per pan. When I have completed the third one and placed it in the freezer, I take a quick 5 minute break. I then take the pan with the chocolates attached, hold it over a cookie sheet, and slightly twist. The chocolates will pop right off. We make about 1000+ of assorted varieties between Thanksgiving and Christmas.

  33. So I have a silly question, would you still sign your first cookbook if we don’t have your new one yet (because it’s on the Christmas list)? Pretty please? :0)

  34. If you are going to be at Orson Gygi (sp?), you should buy the Callebaut snaps for your truffle coating – ends up even being cheaper than the chocolate chips, and much better coating (you don’t have to temper the chocolate either).

  35. It looks yummy. texture is very good and mouth watering . definitely i will try this and let u know. thanks for this lovely post…

  36. I Made these last night & they were a HUGE hit! I told the kids if they got their chores done by a certain time, they could have a cookie dough truffle (I am taking them to a party tonight, so they knew they weren’t going to get a lot)You shuold have seen how quick they jumped up to do their chores!!

  37. For coating the chocolate: put on a pair of disposable gloves safe for working with food and place a small pool of chocolate in the cup of your one hand. Roll the truffle around to coat chocolate. This way may need more than one coat but it works 🙂

    1. I just made these. They are pretty tasty. My kids loved them. I feel like you lose the cookie dough flavor though once they were coated in chocolate. I still can’t stop eating them though so no real complaint.

  38. Honestly, I may be one of the few that does not love cookie dough – but I am guessing this is for the lack of trying it a lot. I can’t remember the last time i’ve had some, so that’s probably a bad sign right there. I do however love the truffle idea, and think you did an excellent job. The drizzle covered up whatever it was you thought may have looked bad. Cheers!

    1. I believe that every single one of the cases where flour was suspected (it has never been conclusively confirmed) as a culprit of carrying e coli in cookie dough, was in a commercially pre-packaged cookie dough. To me, this means the contamination was likely in the processing, and/or the transportation of bulk prepared product.

  39. Made these for a family gathering and they were a huge with young and old alike. Many thanks for this yummy recipe. Also, my 5 year old son helped me in the chocolate dunking phase of the recipe and he used one pair of chopsticks to roll the dough balls around in the chocolate then I used another pair of chopsticks to pluck them out. Worked really well!

  40. Other readers probably don’t have these on hand, but you could make regular choc. chip cookie dough and use powdered eggs. We do it all the time so I can sample the cookie dough when I’m making it;)

  41. Made these using dark chocolate mini chips inside, and dipped them into milk chocolate. Just wanted to point out that if you use milk chocolate for dipping, you may want to SKIP adding coconut oil (or any oil), as milk chocolate is soft & melty enough without it. Everyone who has tasted these just LOVES them (except my curmudgeon hubby who doesn’t like cookie dough), so I keep referring everyone to this post 🙂

    1. Oh! And I forgot to add a tip…you know how you can buy those plastic candy-dipping tools…and they are thin and break easily? Well, mine had broken and I had forgotten to get new ones, so I made my own tool. I took a plastic fork I had tossed in the drawer, and broke off the two inner tines. It was just like one of the dipping tools from the store, and it was completely free…because it was a leftover utensil from a take-out meal.

  42. These are Delicious!!! I think that they MUST be eaten chilled!! Straight out of the freezer is Awesome!! (and they last for a long time in there).

    I was able to make 95 truffles with this recipe, by using the small cookie scoop. The size is just perfect, not too small at all!!!

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