I like to eat cookie dough. I know the CDC recommends against it as raw eggs and raw flour could potentially make you sick, but I will never stop eating it. These Cookie Dough Truffles are a safe, egg-free, chocolate covered delight. Everyone should be able to have their cookie dough and eat it too!
If you are worried about getting sick from the flour, the CDC says that you can “toast” the flour by spreading it out on a cookie sheet and cooking it for 5 minutes at 350 degrees F. This will kill off any potential bacteria that may exist and make the flour “safe”.
So back to the cookie dough truffles. These aren’t hard to make at all. In a small bowl, combine the flour and the salt and then set the bowl aside.
Put the softened butter, brown sugar, white sugar and vanilla extract into the bowl of an electric mixer. I use my Kitchen Aid mixer for pretty much everything but you could also use a hand mixer if that is easier for you. Make sure that you scrape the sides of the bowl at least once while mixing to make sure that everything gets combined.
Slowly add the flour and salt mixture to the butter and sugar mixture and mix until everything is incorporated. Again, scrape the sides of the bowl while mixing so that everything gets mixed in.
Next up, remove the bowl from the mixer and add the milk and the chocolate chips. Stir with a spoon or a spatula until the chocolate chips are well distributed. Something to note – I used regular sized chocolate chips because that is what I had on hand. You can use mini chocolate chips (which would have better distribution) or even butterscotch chips (different taste) instead if you want. Totally up to you.
When everything is well mixed, you can start rolling it into balls. You can choose whatever size you want – which is awesome. I used a 1 tablespoon cookie scoop and didn’t quite fill it all the way. Roll the batter into balls and set them on a Silpat lined or wax paper lined baking sheet. This is less important now than it will be when you cover them in chocolate but it is easier to have everything ready to go.
Once they have all been rolled, you can melt a package of WiIlton Candy Melts according to the package directions in the microwave or you can use a melting pot that will keep the chocolate melted. There is also a way to do this with chocolate chips and coconut oil but this way is so easy and they turn out perfect every time so I am sticking with what works.
As you dip them, return them to the prepared baking sheet. If you want to add sprinkles, do before the chocolate is set so they stick. I chose to use Wilton cookie icing so that they would look a little different.
Once everything is dipped and appropriately decorated, just pop them into the refrigerator to get everything to firm up and then serve. Mine are going into those cute little baking cups and then will become part of the holiday trays I pass out to the neighbors, after my family has taken “their share”.
Happy Holidays and enjoy!
Cookie Dough Truffles
- 1 cup flour
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- 2/3 cup chocolate chips
- Combine flour and salt in a small bowl.
- In the bowl of an electric mixer (or with a hand mixer), on medium-high speed, cream together butter, brown sugar, white sugar and vanilla extract. Scrape sides as necessary.
- Reduce speed and slowly add in flour mixture, scraping the bowl occasionally until all flour is incorporated.
- Stir in milk and chocolate chips.
- Roll into bite sized balls and place onto a Silpat or wax paper lined baking sheet.
- Melt candy melts according to package directions and coat each cookie dough truffle completely, returning to baking sheet after coating.
- Decorate with sprinkles if desired.
- Chill in refrigerator until chocolate is set. Enjoy!