No-Bake Chocolate Chip Cookie Dough Truffles
Rich, edible cookie dough rolled into bite-sized balls and coated in smooth chocolate candy melts. These indulgent truffles capture all the flavors of classic chocolate chip cookie dough without any raw eggs, making them perfectly safe to enjoy. The heat-treated flour ensures food safety while maintaining that beloved cookie dough texture. Perfect for parties, gifts, or when you're craving cookie dough but want something a little more special. The combination of buttery dough studded with mini chocolate chips and enrobed in chocolate creates an irresistible treat that both kids and adults will love.
Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tablespoons whole milk
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour, heat-treatedalmond flour1:1gluten-freegluten-free
different texture
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 24 ounces chocolate candy meltsdark chocolate1:1none
more intense chocolate flavor
- 12 ounces white chocolate candy meltsdark chocolate1:1none
more intense chocolate flavor
Instructions
- 1
Preheat oven to 350°F and spread flour on baking sheet in thin layer
- 2
Bake flour for 5 minutes then cool completely
- 3
Cream butter and sugars until light and fluffy for 2 to 3 minutes
- 4
Add milk and vanilla and mix until combined
- 5
Add heat-treated flour and salt, mixing on low until just combined
- 6
Stir in chocolate chips by hand
- 7
Chill dough in refrigerator for about 30 minutes until firm enough to roll
- 8
Scoop dough into 1-inch balls
- 9
Place balls on wax paper-lined baking sheet and freeze for 15 to 30 minutes
- 10
Melt chocolate candy coating in microwave at 30-second intervals, stirring between each interval
- 11
Remove truffles from freezer
- 12
Dip each truffle in melted chocolate using two forks, tapping excess off
- 13
Place on parchment paper to dry
- 14
Add sprinkles immediately while chocolate is wet if desired
- 15
For drizzle decoration, wait until coating is completely dry then melt additional chocolate and drizzle using piping bag with small corner cut off
Tips
Heat-treating flour at 350°F for 5 minutes eliminates bacteria and makes the dough safe to eat raw.
Chilling the dough makes it much easier to roll into balls and prevents sticking to your hands.
Freeze the formed balls before dipping to help the chocolate coating set properly and prevent melting.
Good to Know
Store in airtight container in refrigerator for up to 1 week or freeze for up to 3 months.
Can make dough balls up to 2 days ahead and store covered in refrigerator before coating.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't skip heat-treating flour to avoid foodborne illness from raw flour
Ensure truffles are properly chilled before dipping to prevent melting in warm chocolate
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular flour without heat-treating?
No, raw flour can contain harmful bacteria. Heat-treating at 350°F for 5 minutes makes it safe to consume in no-bake recipes.
What if my chocolate coating is too thick?
Add a small amount of coconut oil or shortening to thin the melted chocolate for easier dipping and smoother coating.
How long do these truffles keep?
Store covered in refrigerator for up to one week or freeze for up to three months for best quality and food safety.