Eggless chocolate chip cookie dough is rolled into balls and dunked in chocolate, for a no-bake chocolate chip cookie dough truffle!
As with the Chocolate Chip Cookie Dough Cheesecake, these Chocolate Chip Cookie Dough Truffles are long overdue to make an appearance.
When I was in middle school, I’d go to my best friend’s house and her family regularly kept eggless chocolate chip cookie dough in a bowl in the fridge. As in, they made it for the sheer purpose of eating it raw with a spoon, straight from the bowl. I thought it was both weird and genius.
I’ve never done that myself, but I still think it’s a grand idea. I think it’s one that my mother ought to consider. She makes cookie dough, freezes it, and freshly bakes a handful of cookies at a time so that she can combat her cookie craving with fresh ones when the mood strikes. It’s a great system for her.
However, there’s been many a time that I’m baking with her in the kitchen when she eats the raw dough right from the mixing bowl – eggs and all. I remind her about salmonella, and the fact that we actually know someone who had it, but she is not deterred.
So if you’re a raw cookie dough person, and a person who is not deterred by uncooked eggs in the dough, might I suggest these truffles instead?
These are easy enough to make. The starting point is not a whole lot different than whipping up a batch of chocolate chip cookie dough. Minus the eggs, and a few other changes to the proportion of ingredients, but it’s as easy as making cookie dough.
Use a cookie scoop to drop balls of dough onto waxed paper, and here’s the key: freeze them SOLID. It’s a soft dough so that the truffles don’t taste too flour-y, so you’ll want to make sure they’re frozen solid before you give them a chocolate bath.
Frozen cookie dough balls make for much easier dunking than non-frozen, which are basically impossible to work with! Also, remove only a few from the freezer at a time when you’re dunking them because they warm up pretty quick. If you follow this key piece, it’s smooth sailing when you dunk them in the melted chocolate.
The resulting truffles are generous gobs (not my favorite word, but not sure of a better one?) of eggless chocolate chip cookie dough, in all its buttery, brown-sugary, and chocolatey glory, dunked in a vat of melted chocolate. And we’re not done with Chocolate Chip Cookie Dough Week yet…
Chocolate Chip Cookie Dough Truffles
- 1/2 c. unsalted butter softened
- 1/2 c. packed brown sugar
- 1/4 c. sugar
- 1 1/4 c. flour
- 1/2 c. powdered sugar
- 1/2 c. mini semi-sweet chocolate chips
- 12 oz. chocolate bark broken into pieces
- In a large mixing bowl, combine all ingredients except chocolate chips, beating until well-combined.
- Fold in chocolate chips.
- Using a cookie scoop, scoop balls of dough onto a greased or parchment-lined baking sheet.
- Place the dough balls in the freezer for at least 3-4 hours. You want them to be pretty much frozen solid.
- In a small pan over low heat, melt the chocolate bark.
- Dunk the dough balls one at a time, covering completely with chocolate, and tapping off the excess.
- Place back on baking sheet to set. Store in refrigerator. Enjoy!
Blair @ The Seasoned Mom says
I think that your friend’s family was on to something, although it could be very dangerous to have cookie dough sitting in the fridge at all times. Wow!
These truffles look SO delicious. Pinned!
VERY dangerous! Lol. Thanks, Blair!
Medha @ Whisk & Shout says
These truffles look fabulous- I made a similar bon bon with cooked chocolate chip cookie balls, but I LOVE these with the cookie dough because it just hits the I-was-baking-and-licked-the-wooden-spoon-thirteen-times spot 🙂 Pinning!
I have considered that too! Mixing up crushed chocolate chip cookies with frosting or something to make a truffle. I bet your bonbons are amazing! Thanks so much, Medha!
Jen | Baked by an Introvert says
It doesn’t get much better than eggless cookie dough. These truffles look fantastic! I could eat a dozen!
It’s easy to get carried away with them, that’s for sure. Lol!
Manali @ CookWithManali says
YES for eggless cookie dough! these look and sound fantastic Sarah! I will have a dozen please!
They disappear pretty quickly!!
Nancy [email protected] says
Why has it not occurred to me to have raw cookie down in the fridge for emergencies! Gosh that brilliant! And these are gorgeous!
Right? I think it’s probably a good practice for all food bloggers… chocolate chip cookie dough in the freezer at all times. 😉
Simply Suzannes at Home says
These look yummy!
Looking forward to trying them with my Littles!
Have a great weekend,
Great! Let me know how you like them! 🙂
These sound SO good! Pinning.
We definitely did the whole make-a-batch-of-cookie-dough-and-keep-it-in-the-freezer-to-enjoy-it-raw thing when I was in junior high. It was awesome and delicious 😀
Lol! That’s awesome! I never got in that habit, though I may start now!
Creatively Homespun says
YUM!!! Way to rock it this week!! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo!
Awesome! Thanks so much!
My daughter made these the other day and they lived up to the hype! So good. So rich! I used them in my chocolate chip cookie recipe. Would you mind if I printed your recipe along with mine on my blog? I wouldn’t use your pictures. I would, of course, link back to you with a huge shout-out. Pinning, yumming, and stumbling this. 🙂
Of course! That’d be great! So glad you guys liked them. Yes, they are super rich, but super delicious, huh? So happy that you enjoyed them. Thanks!
Thank you very much! I’ll try to remember to message you when the recipe is live!
Yes, definitely! That’d be wonderful! 🙂
I’m a lil bummed, I was going to bring these for Christmas Eve, but the consistency of the dough is like…Brown sugar. It’s not holding together. And ideas what I did wong? I’ve tossed the batch of dough in the freezer for now to see if that magical helps. Hoping so- I’ve been wanting to try this recipe!
I’m so sorry to hear that. They do need to freeze solid. For them not to taste too flour-y, they need to be a lot of sugar and butter, but you can certainly add a bit of flour to firm them up!
And they do need to freeze solid… that definitely should do the trick. It does say that in the recipe instructions – they need to freeze solid!
Sorry, I guess I wasn’t clear. I wasn’t able to form the balls of dough at all in order to freeze them. They just crumbled apart. Throwing the whole batch of dough in the freezer didn’t help either. It seems like it needs a little something to make everything stick together.
Hmmmm… how unusual. I’m sorry to hear you had a problem. I’ll try to remake these again this month while the blog world is quieter and I have time to troubleshoot. It should be pretty soft and sticky, and yes, hard to roll. So I just drop the dough by cookie scoops onto parchment paper and freeze them solid. Then they are fine to work with. It definitely shouldn’t have been crumbly… quite the opposite. So sorry for your trouble!