I know that we have left the season of “no bake” treats, but I just had to slide this one on here before it was too late.
I know personally… I LOVE cookie dough. Some people find this worrisome because of the whole food borne illness thing from raw eggs. A valid concern. Which! Can always be addressed with pasteurized eggs. I, myself, find it concerning so I never have raw cookie dough outside of the oh-so-amazing chocolate chip cookie dough ice cream.
However, I have found a solution to the raw cookie dough/food borne illness dilemma!!
THESE chocolate chip cookie dough truffles.
Taste like real cookie dough made with eggs… but wait- they contain no eggs. So how then? How!?
Good question. Sweetened condensed milk. SO clever! And SO very very good at replicating the texture of chocolate chip cookie dough. It’s not exact. But it is realllly close. And once dipped in chocolate, it is difficult to notice the difference.
So, because I am good to you, I give you chocolate chip cookie dough truffles!!
- ½ cup (1 stick) butter, room temperature
- ¾ cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 cups flour
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini semisweet chocolate chips (replace ½ with chopped walnuts optionally)
- 1 bag semi sweet chocolate chips
- In mixing bowl or in large bowl with hand held beater, cream the butter and sugar together until light and fluffy, beating for 2-3 minutes. Beat in vanilla extract. Gradually add flour, alternating with milk, ending with flour. Stir in the mini chocolate chips.
- Using a cookie scoop, drop dough onto waxed/parchment paper. Place in fridge for about an hour or until firm. Roll into balls. Place in fridge for another hour to firm up again.
- Melt bag of semisweet chocolate chips in large glass bowl over pot of simmering water. Dips balls with fork, coating evenly. Place back on paper and return to fridge to harden.