With Valentine’s Day just around the corner, I must share an idea for a treat that’s WAY more special than a stuffed teddy bear holding a heart-shaped box of chocolates. (Seriously, who buys those things???)

I used to get intense cravings for chocolate chip cookies, but one day, while in the process of whipping up a batch, I realized that it’s not the baked cookie I crave, it’s the dough! So when Lindsay posted this recipe on her blog last year, it was like a dream come true. I could get the raw cookie dough flavor and texture without the danger of eating raw eggs! (not to say that danger had ever stopped me from eating it in the past- it’s just nice to know that I can now do it safely)

When I made a batch of these to give as gifts for Christmas, I’ll admit that I kept several of them for myself. Possibly even half of them- but who’s counting?  They are so good that as I type this, it’s all I can do to control myself from jumping up and making another batch.

Some things I’d like to point out:

1) You’ll notice that the recipe calls for baking soda, and you might question why that is needed if there is no baking involved. It’s just there for the taste, making it more like the real stuff. If you want to leave it out, go right ahead.

2) It’s highly likely that your chocolate coating will cool and become a bit gloppy toward the end. I remedied this problem by just popping it back into the microwave for a few seconds. Just keep in mind that you’ll want to work fast for best results.

3) If you make a big batch but don’t want to eat them all in a week, pop some of them in the freezer. I stored mine there for three weeks, and they kept well. If you do freeze them, I know it will be hard to resist biting into them immediately upon removal from freezer, but try to let them thaw a little bit so as not to chip a tooth, okay?

Now what are you waiting for? Go make some of these for your sweetie. I can pretty much guarantee it’ll be the most awesome Valentine’s Day treat they’ve ever gotten!

Print

Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

Directions:

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

12/20/11 Update: A recent New York Times article warns of a potential risk in eating raw flour.

90 Responses to “Chocolate Chip Cookie Dough Truffles”

  1. 1

    Amy — May 12, 2012 @ 9:16 pm

    Can I use almond milk instead of regular milk ?

    • Beth replied: — May 13th, 2012 @ 9:38 pm

      yes, you can!

  2. 2

    Carlos Martínez. — May 16, 2012 @ 11:02 am

    Para evitar complicaciones…usaría almendra molida por la harina de trigo…
    a demás potenciarías un agradable sabor.

  3. 3

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  4. 4

    Hope — May 27, 2012 @ 6:34 pm

    Ok so i saw this on pinterest and decided to make it for a graduation party! I made the cookie dough and formed the balls and everything and so far it’s great. But when I went to dip them into chocolate, they kept falling of the toothpicks. Do they need to be more frozen or something?

  5. 5

    Kayla — July 16, 2012 @ 3:45 pm

    Literary…. taste just like cookie dough. Best thing ever.

    • Kayla replied: — July 16th, 2012 @ 3:45 pm

      literally*

  6. 6

    Laura — July 25, 2012 @ 1:01 pm

    At the end of the recipe it states that you should store in a air tight container for up to 1 week. So does that mean that you cannot eat these for at least one week?

    • Beth replied: — July 25th, 2012 @ 1:04 pm

      No, that means that you need to eat them within a week. If you want them to keep for longer, you should store them in your freezer.

  7. 7

    Kalyn — October 4, 2012 @ 9:15 pm

    Sounds awesome! I will tweak it just a little for a peanut butter fanatic but adding peanut butter chips to it and covering it in nutella!! :)

    • Kalyn replied: — October 4th, 2012 @ 9:17 pm

      Just want to add that I travel during the holidays, so I will freeze them to keep them good for my 5 hour journey

  8. 8

    Michelle — December 6, 2012 @ 7:39 am

    I made these last night, they taste great…but I want to know how you made yours look so cute…my look like chocolate, roundish globs…. I’m taking them to my cookie exchange anyway, but I’ll add a note that closing your eyes makes them taste better :)

    Seriously…any tips on how to make them prettier and not end up with a hole in the ball where the pick was?

  9. 9

    Angela — December 18, 2012 @ 3:09 pm

    Would these need to be refrigerated? I want to ship these with other Christmas goodies. Sorry if this was already asked, I tried to read through as many posts. Thanks

    • Angela replied: — December 18th, 2012 @ 3:12 pm

      Never mind!! LOL!!

  10. 10

    Melissa — January 10, 2013 @ 11:06 am

    Hi Beth,

    These look amazing! I can’t wait to make them. I am putting together a post about foods dipped in chocolate and was wondering if I could have your permission to use a photo from this post with a link right back to your blog. I would give no other information so they would need to come to your blog for the recipe, etc…

    Thank you for your kind consideration and reply,

    Melissa

  11. 11

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  12. 12

    Linda Larsen — May 20, 2013 @ 12:05 am

    This recipe doesn’t eliminate the risk of food poisoning at all: raw flour can contain E. coli and Salmonella just like raw eggs can. Do not make these if you want to avoid food poisoning.

  13. 13

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  14. 14

    Karyl — February 13, 2014 @ 9:28 am

    I’ve made these about a dozen times since stumbling upon this recipe about a year ago. They are one of my favorite things to make and eat! They are so delicious & simple & always a big hit. I always add mini m&m’s to mine & that just makes them that much better! I’ve personalized them for holidays by adding colored candy drizzle to the top & holiday colored m&m’s. Since I’ve made these once, my boyfriend always requests them! I just whipped up a batch for Valentine’s as a surprise to him. (Red m&m’s, and drizzled with pink candy!) Can’t wait to surprise him with them tomorrow… Thanks for sharing such an awesome recipe!

  15. 15

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  16. 16

    CoraAylina — September 24, 2014 @ 4:16 am

    i just made them and they’re f***ing delicious
    what you could also try is rolling them in cocoa powder instead of coating them in chocolate – heavenly! :)

  17. 17

    Regina — June 16, 2015 @ 1:40 pm

    These are awesome! Made them for my 14 yo’s chocolate dipping party. I didn’t have to dip them, they did.:) Now I am making them again for my 10 yo and her friends to do the same thing. YUM.:)

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