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 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.
Adapted from BHG Chocolate Chip Cookie Dough Truffles
Ingredients you’ll need:
1/2 cup butter, softened [1 stick] 1/2 cup brown sugar, packed
2 tsp pure vanilla extract
1 1/4 cup all-purpose flour
1/4 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
Directions:
Using a stand or hand mixer cream together the softened butter, brown sugar and vanilla until fluffy. Add the all-purpose flour 1/4 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. Yield: 22-24 truffles [yield may vary]
Chocolate Chip Cookie Dough Truffles
Ingredients
- 1/2 cup butter softened [1 stick]
- 1/2 cup brown sugar packed
- 2 tsp pure vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 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 1/4 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.
Melissa
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VERONICA RAINES says
Do you have many egg less recipes? I have a student who can’t have eggs in food items in her diet.
Melissa says
I have some dishes that are naturally egg free but, not many sweets like this one.
Janni says
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!
Lee says
https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm508450.htm
Rose says
How about replacing the egg with an egg replacer like ‘No Egg’ powder.
SANDY S says
Why?