Bites of edible cookie dough coated in chocolate, these easy Cookie Dough Truffles are the perfect treat for chocolate fans and those who love to sneak bites of chocolate chip cookie dough!
Easy Chocolate Truffles
Raise your hand if you’ve ever enjoyed a spoonful of cookie dough when baking. I am guilty, every single time we make chocolate chip cookies! So it’s no surprise that my edible cookie dough recipe has become a favorite treat in our family – with everything I love about raw cookie dough, without the risk of getting sick.
These Cookie Dough Truffles were a new item on our Christmas treats platter this past holiday season, and they were a HUGE hit. I took the same delicious edible cookie dough that we already know and love, and turned it into a delightful treat, dipped in melted chocolate and topped with a sprinkle of sea salt flakes.
Because if you know me, you know that I love me some chocolate with sea salt. Chocolate Peanut Butter Ritz Cookies are a favorite of mine – I love to eat them frozen! I also like to sprinkle flakes of salt on these awesome Chewy Chocolate Chip Cookie Bars, so fabulous!
These truffles are absolutely addictive – good luck eating just one! – and are a fun, easy dessert to make for any occasion. They can be made in advance and freeze really well, so you always have a dessert ready to go!
What You’ll Need
This edible cookie dough is made with almost the same ingredients as regular cookie dough, with the exception of eggs.
- All-purpose flour – First bake it on its own, to remove any possibility of bacteria.
- Butter – Let it come to room temperature for easier mixing.
- Sugar – I use both light brown sugar and granulated sugar in this recipe.
- Half & half – You can also use cream or milk, no problem.
- Pure vanilla extract – For that signature chocolate chip cookie flavor.
- Kosher salt – Chocolate chip cookie dough is so much better with some salt!
- Chocolate – I use mini chocolate chips in the cookie dough, for easy biting. And a mixture of melted chocolate almond bark and semi-sweet chocolate chips for the exterior chocolate coating.
- Sea salt flakes – Completely optional, but adds a nice contrast to the chocolate. (NOT optional in our house!!)
How to Make Cookie Dough Truffles
These easy chocolate truffles come together in under an hour, with just a few steps!
- Bake the flour. Spread the flour on a large rimmed pan. Bake for 5 to 8 minutes, until lightly toasted.
- Make the cookie dough mixture. Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the half & half and vanilla, followed by the baked flour and salt. Fold in the chocolate chips.
- Chill. Form the dough into 1″ balls. Place on a cookie sheet and freeze for 30 minutes.
- Dip the balls into chocolate. Melt the almond bark and chocolate chips. Drop a cookie dough ball into the melted chocolate and quickly turn it with two forks. Remove any excess chocolate and set the truffle on the baking sheet. Add a sprinkle of sea salt before the chocolate sets, if desired.
- Chill. Chill the truffles until set and then enjoy.
Do I Need To Bake the Flour?
Yes, you should bake the flour in these chocolate chip cookie dough truffles and other forms of edible cookie dough. Along with eggs, flour also carries a risk when eating it raw. By baking the flour, you kill any bacteria present and remove the risk of getting sick.
Tips & Variations
If you want to switch up these chocolate chip cookie dough truffles, here are a few ideas:
- Use a scoop. We have several different sizes of scoops for baking – they’re great for portioning similar sizes of dough.
- Use mini chocolate chips in the dough. We’ve made edible cookie dough with regular size chocolate chips, but always prefer the mini chips. Especially when we make these truffles!
- Chill the dough. It’s important to chill the dough balls before dipping in chocolate, so they hold their shape better.
- Skip the chocolate. If you’re just looking for edible cookie dough, you can easily follow this recipe and simply omit the chocolate.
- Switch up the chocolate used. You can use dark chocolate or milk chocolate for these cookie dough balls – I just always recommend incorporating some chocolate almond bark, as it makes the chocolate coating more stable. If you wanted to dip the cookie dough in white chocolate, then also use some white almond bark.
- Add different toppings. While I love the chocolate and sea salt combination, you can also finish these chocolate chip truffles with a drizzle of chocolate, or a sprinkle of crushed nuts or colorful sprinkles. Have fun with this recipe, using sprinkles for different holidays or special celebrations. Little heart sprinkles for Valentine’s Day, red and green sprinkles for Christmas, pink or blue sprinkles for a baby shower. You get the picture!
How to Store
- In the fridge. When stored in an airtight container, these truffles will stay very fresh in the fridge for up to a week.
- In the freezer. These edible cook dough truffles freeze superbly. Place them in an airtight container, with layers separated by wax paper or parchment paper. They’ll keep well in the freezer for up to 3 months. Thaw in the fridge before enjoying.
More Easy Dessert Ideas:
- Puppy Chow
- Easy Buttercrunch Toffee
- Chewy Granola Bars with Almonds and Blueberries
- Butter Pecan Ice Cream
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Cookie Dough Truffles
Ingredients
- 1.25 cups all-purpose flour
- ½ cup unsalted butter at soft room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons half & half or use cream or milk
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup mini chocolate chips – we use these chips
- 8 ounces chocolate almond bark
- 8 ounces semi-sweet chocolate chips – here’s our favorite chocolate chips
- Maldon sea salt flakes optional
Instructions
- Preheat oven to 350° F. Spread flour evenly on a large rimmed pan. Place in preheated oven until lightly toasty, about 5 to 8 minutes. Remove from oven and let cool completely.
- In a medium bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in half & half and vanilla until combined. Reduce speed to low and then mix in flour and salt. With a spatula or wooden spoon, fold in chocolate chips.
- Form dough into 1" balls – I like to use a small scoop for even portioning. Place cookie dough balls on a baking sheet lined with wax paper. Set baking sheet in the freezer to chill for 30 minutes.
- Melt chocolate almond bark and chocolate chips in a double boiler on the stovetop or very carefully in the microwave (taking care to not let the chocolate scorch!). Drop a cookie dough ball into the melted chocolate and, using two forks, quickly turn the ball to completely cover it with chocolate. Lift the ball out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting excess chocolate drip down the inside of the bowl. Transfer to the wax paper, using a toothpick to aid in sliding it off the fork's tines. Repeat until all balls are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit more.
- If desired, add a sprinkle of sea salt flakes or some festive sprinkles to the top of each truffle before the chocolate coating sets.
- Chill truffles until set. Refrigerate in an airtight container for up to 1 week. Freeze in an airtight container for up to 3 months.
Nutrition Information:
5 stars