All the Fun of Raw Cookie Dough…in Truffle Form!

Part of the reason I love to make so much is licking the batter. I can honestly, 100% say that I enjoy licking the spoon more than I do eating the finished product. There’s something so intensely satisfying about raw cookie dough or cake batter straight off the spoon. So when I was thinking of what I should bake the other day, and was craving cookie dough but didn’t want to go with generic chocolate chip cookies, this happened. By this, I am referring to chocolate dipped cookie dough truffles, pictures above. All the fun of raw cookie dough without the risk of salmonella, and dipped in chocolate! This easy, no-bake dessert is easy and such a comfort food!








These would be perfect as hors d’oeuvres or an easy dessert at a party! You can dip them in white, milk, or dark chocolate and get creative with decorations!



These truffles are truly all the fun of chocolate chip cookies without having to turn on the oven! I used Baker’s “heat and dip” chocolate as the coating. Do not just melt chocolate chips, because that will not work. They don’t have the creamy consistency needed here. (Learned that one the hard way and wasted an entire bag of chocolate chips).






We have these gorgeous hot pink Azaleas that bloom outside of our house and last for about two weeks each spring. They are starting to die, so I used some for picture taking purposes. They really are beautiful!!


Cookie Dough Truffles

What you will need:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
popsicle sticks, cut in half  or toothpicks

Making the Truffles:

  • In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
  • Mix in milk and vanilla.
  • Add flour and salt and mix on low until combined.
  • Stir in chocolate chips.
  • Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
  • Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
  • Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
  • Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
  • Refrigerate in an airtight container for up to a week.






Thanks for reading, stay tuned :)

**Recipe from:




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