You’ll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. They’re rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough… without baking cookies!
I originally published this recipe in 2012 and have since added new photos and additional success tips.
It’s been years since I last made these, and I knew they’d be such a fun and special treat for kids. We revisited the recipe recently and I didn’t change a thing. (They used to be served on popsicle sticks but we didn’t have any at the time so they’re just truffles now!) The cookie dough truffles are just as delicious and playful as I remembered—mostly no-bake, super kid-friendly, and perfect for birthdays, parties, or just a sweet weekend project.
Since this recipe has lived on my website for well over a decade, I wanted to give it a little love—update the photos, reformat the instructions, and show off this old favorite again. If you’ve been following for a while, maybe you remember these! And if they’re new to you, I hope you love them as much as we do.
Why You’ll Love These Cookie Dough Truffles
- No-bake, safe-to-eat cookie dough (no need to bake the cookies!)
- Egg-free recipe
- Kid AND adult-friendly 😉
- Perfectly portable for parties, events, and bake sales
- Easy and fun to gift; wrap them up in a treat gift box
- You can use semi-sweet or bittersweet chocolate to coat
- Add colorful sprinkles or stick to chocolate sprinkles
Make the Egg-Free Cookie Dough
First, let me show you the line-up of ingredients you need. These are all basic cookie ingredients and notice that there is no egg or leavener (baking soda) at all, both typical ingredients in chocolate chip cookies. Why aren’t baking the cookie dough balls, so we don’t need something like baking powder or baking soda. And we can skip the egg and swap in milk:
Each ingredient plays a role to yield soft chocolate chip cookie dough balls with a buttery-sweet, brown sugared, chocolate chip flavor. A few notes:
- It’s imperative to heat-treat the flour. Why? Flour is raw and can be a carrier of E. coli unless it goes through a heating process. Heating it before using keeps these truffles safe to eat. It’s really quick and easy to heat the flour, and I have instructions below.
- I strongly recommend mini chocolate chips so you get more chocolate dispersed throughout each bite. They’re perfect for these smaller-size truffles where regular chocolate chips may feel/taste too bulky inside.
- Use real chocolate to coat the truffles. Look for chocolate baking bars, such as Baker’s or Ghirardelli brands. I typically use semi-sweet or bittersweet chocolate, but how dark you like your chocolate is up to you!
How To Shape Cookie Dough Truffles
Use an electric mixer for this recipe. You’ll cream the butter and sugars, then add the milk and vanilla. These are your wet ingredients. Then combine the dry ingredients together, including the heat-treated flour. Combine it all, and add the mini chocolate chips.
You can roll the balls as big or small as you’d like. I usually make mine about 1 Tablespoon of cookie dough each, which yields around 30 truffles. After you shape the cookie dough balls, refrigerate them for at least 1 hour to set the shape, which makes dipping a lot easier.
Tips for Dipping Pretty Truffles
You can melt the chopped chocolate in a double boiler if you have one, but I usually just use the microwave. Place the chocolate in a microwave-safe bowl and microwave it in 20-second increments, stirring after each increment until completely melted and smooth. I actually like to use a 2-cup glass liquid measuring cup for this; I find the depth works especially well for dipping.
*I do not recommend tempering chocolate for these cookie dough truffles because they’re best refrigerated; and tempered chocolate can’t be stored in the fridge.*
Another tip, and it’s completely optional: Melt the chocolate with a little bit of oil. Just 1/2 teaspoon vegetable oil or coconut oil does the trick; it makes the chocolate coating perfectly smooth, and it sets a little softer on the truffles.
Here’s my secret to making the prettiest truffles: use candy dipping tools! If you don’t have a spiral candy dipping tool, don’t worry—you can simply use a fork instead.
- Drop truffle in melted chocolate.
- Scoop out with the spiral candy dipping tool or fork.
- Tap tool against bowl and allow extra chocolate to drip off.
- Flip truffle over onto lined baking sheet, or if using a fork, slide it off using a toothpick to help.
This is exactly how I coat regular chocolate truffles, these peanut butter balls, and these super easy Oreo balls.
Top the wet chocolate with flaky sea salt and/or chocolate sprinkles. Refrigerate the dipped truffles to set the chocolate; it takes just about 20–30 minutes.
These are such a special treat because they capture the joy of eating raw cookie dough (the best part of making cookies!!) in a chocolate-covered truffle that everyone can enjoy safely.
Let us know if you try these!
How to Heat Treat Flour
Option 1 – Microwave
- You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
- Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
Option 2 – Oven
- Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13-inch baking pan or 9×9-inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
- If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
- If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
- Measure the amount of flour you need and use in the recipe, then let it cool completely.
Description
You’ll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. They’re rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough… without baking cookies! Be sure to heat-treat the flour. See above.
- In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2–3 minutes. Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.
- Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don’t have room in your refrigerate for a baking sheet, place the balls on a parchment paper-lined plate.
- Melt the chocolate: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Coat in chocolate: Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.
- Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
