Chocolate Chip Cookie Dough Truffles

October 11, 2011

chocolate chip cookie dough

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!!

chocolate chip cookie dough

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!!


chocolate chip cookie dough
Fan of No Bake Cookies? Check out these chocolate peanut butter no bakes!

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
  1. 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.
  2. 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.
  3. 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.

If you like no bakes, check out my oreo cheesecake cookies recipe and my chocolate peanut butter no bakes recipe!


{ 5 comments… read them below or add one }

Hema July 21, 2012 at 7:56 am

Can I use white choco chips instead?


lmachell July 21, 2012 at 12:02 pm

Sure, if that’s what you’d prefer!


JD January 22, 2013 at 12:14 am

Can you tell me how many truffles this recipe makes?


lmachell January 24, 2013 at 6:10 pm

Not sure, I made these so long ago. I suppose it depends on how big you make them. I probably got at least two dozen out of the recipe though with heaping tablespoonfuls.


eureka July 1, 2014 at 2:50 am

U added raw flour to ur recipe???


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