Chocolate Chip Cookie Dough Truffles are one of those holiday treats that are so fun to make and eat. Dipped in chocolate, they form the ideal two bite sweetfix that kids of all ages will love.
Chocolate Chip Cookie Dough Truffles
Kids of all ages love to eat raw cookie dough, don't they? I admit, I always sneak a taste when making cookies for my kids, too. There's always concern about eating products with raw eggs, even though the risk is extremely low. There aren't any eggs in these cookie dough truffles, so you can enjoy them without worrying. This year, in place of cookies, we left these chocolate chip truffles out for Santa with a cup of eggnog for his Christmas Eve treat. I have it on good authority that he really enjoyed our thoughtfulness and not a crumb was left on the plate.
Is it Necessary to Bake the Flour?
Please note this update to the original recipe
Concerns about consuming raw flour have increased in recent years This is not an issue in baked goods but, in recipes like these truffles where the flour isn't baked, it's advisable to bake the raw flour first.
- To do so, spread flour on a large baking sheet and bake in a 350°F oven for 5 minutes. Allow to cool then proceed with recipe.
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Helpful Kitchen Items:
Adapted from BHG Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles
Ingredients
- ½ cup butter softened [1 stick]
- ½ cup brown sugar packed
- 2 tsp pure vanilla extract
- 1 ¼ cup all-purpose flour See Cook's note
- ¼ tsp salt
- 1 cup mini semi-sweet chocolate chips
- Coating:
- 1 11 oz package milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 Tbsp solid vegetable shortening
Instructions
- Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy.
- Add the all-purpose flour ¼ cup at a time mixing just until combined.
- Mix-in the mini chocolate chips by hand.
- Line a cookie sheet with wax paper. Roll the cookie dough into 1-inch balls and place on the cookie sheet. Place into the freezer for 30 minutes or until firm.
- To make the coating,
- in a microwave safe bowl melt together the milk chocolate chips, semi-sweet chocolate chips and vegetable shortening. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth.
- Dip the truffles into the chocolate using 2 forks letting the excess drip off. Place back onto the wax paper lined cookie sheet. Drizzle the tops with the remaining chocolate. Chill until set.
Notes
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Rose
How about replacing the egg with an egg replacer like ‘No Egg’ powder.
SANDY S
Why?
Lee
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
Janni
Now the flour is the risk in not baking( raw cookie dough). 🙁
As if eggs were not enough of a concern they are finding e. Coli in flour, hence new concern in making yummy items like this ......what a downer!
VERONICA RAINES
Do you have many egg less recipes? I have a student who can't have eggs in food items in her diet.
Melissa
I have some dishes that are naturally egg free but, not many sweets like this one.