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.
Chocolate Chip Cookie Dough Truffles
Recipe adapted from Taste of Home by Our Best Bites
Ingredients:
1/2 cup butter
3/4 cup brown sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 14-ounce can sweetened condensed milk
3/4 cups mini chocolate chips
2 12-ounce bags chocolate chips
1/4 cup coconut oil (or vegetable oil)
Instructions:
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.
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. Place the cookie sheet in the freezer and freeze for 1 hour.
In a medium microwave-safe bowl, combine the chocolate and the coconut oil. 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 and allow to harden. If desired, drizzle leftover chocolate over the truffles. Best served cold. Makes a LOT (like well over 100 truffles).
**Remember our new cook book that’s coming out NEXT week?? Â (I know, we’ve only mentioned it 7 thousand times…) Â Our friend Ashley, from Make It and Love It posted a review today and is giving away TWO copies. Â 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!
Questions & Reviews
What you can also do is take some of the peanut oil that comes off of organic peanut butter and it makes it taste ven better!
can I substitute something else for the sweetened condensed milk?
they look sooooooooo good and I cant wait to make\try these!!! soooooooooo yummy
is it okey to eat uncooked fluer ..???
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!!!
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 🙂
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.
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;)
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!
Hey! These look fab and delicious but as an FYI it’s not just the raw eggs in cookie dough that can cause illness, raw flour has been linked to E-coli and was a big news item about a year ago. Don’t eat raw flour or eggs people!! http://www.huffingtonpost.com/mobileweb/2011/12/09/eating-raw-cookie-dough_n_1140260.html
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.
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!
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 🙂
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.
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!!