Chocolate Chip Cookie Dough Truffles {Raw, Edible}

Chocolate Chip Cookie Dough Truffles {Raw, Edible}

So I have this tiny obsession..  Well it’s not an obsession, it’s more like a cookie dough addiction.

Every since I had remember I’ve always ate the cookie dough right out of the bowl, before it even had a chance to escape into the oven. I know it’s kinda freaky, first I tell you that I’m impatient and can’t wait for something to cool down before digging right into it, and now I’m eating food before it even goes in the oven!


Chocolate Chip Cookie Dough Truffles {Raw, Edible}

Just look at them, how can one resist making cookies without taking a bite out of the dough! or is it just me…

You can also have them without the chocolate coating, like the balls above, which still taste amazing! I made a big batch and placed them in ziplock bags in the fridge. They taste so good after they have been refrigerated!

I dare you to just take one and stop!

Chocolate Chip Cookie Dough Truffles {Raw, Edible}

I love this cookie dough recipe because it’s completely raw and edible so you can enough your dough without the guilt and fear of getting sick. I sweetened them with brown sugar and condensed milk to give them that nice moist texture.

Chocolate Chip Cookie Dough Truffles {Raw, Edible}

Chocolate Chip Cookie Dough Truffles {Raw, Edible}

5.0 from 1 reviews
Prep time:
Total time:
Serves: 4 dozen


  • 2⅓ cup all-purpose flour
  • ⅔ cup light brown sugar, packed
  • 8 tbsp. unsalted butter, at room temperature
  • 1 (14 oz.) can sweetened condensed milk
  • ½ cup mini semisweet chocolate chips
  • 1 cup semisweet chocolate chopped
  • 1 tsp. vanilla extract


  1. In a large mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. With a wooden spoon or spatula, mix in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Next, Stir in the chocolate chips. Cover with plastic wrap and place in freezer for 5 minutes until the mixture is firm enough to form balls.
  2. Shape the chilled cookie dough mixture into 1 inch balls, place on a parchment paper lined baking sheet and place back in the freezer for 5 minutes.

  3. While the balls are in the freezer, start melting the chocolate. There are two methods; one easier and one safer. If using the microwave method, place chocolate in a bowl and microwave in 30 sec increments, stirring frequently until the chocolate is melted. If using the broiler method; bring 1 cup of water to simmer in a small sauce pan. Place the chocolate in a heat proof bowl and place eon the simmer pan, mix frequently until the chocolate is fully melted.

  4. Using a fork or toothpick, dip each truffle, one at a time into the melted chocolate until fully coated. Place back on parchment paper. If the balls are too soft or are not holding up, place them back in the freezer for 5 minutes to become harder. After all the truffles are dipped, place back in the freezer for 5 minutes; remove from freezer and drizzle with remaining chocolate.

  5. Store in the refrigerator and serve cold. Can also be frozen for longer storage. Enjoy!


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