Cookie Dough Truffles

Want to eat cookie dough without the underlying guilt of it containing potentially unsafe raw ingredients? Try these cookie dough truffles! They contain no raw eggs or raw flour, but have the exact same chocolate chip cookie dough taste that you know and love.

Is there anything better than chocolate chip cookie dough? Not in my book! I think these are arguably better than actual baked cookies, but they contain no raw ingredients that are potentially unsafe to eat. While many people are aware of the potential salmonella dangers in eating raw eggs, many overlook the fact that raw flour could also contain dangerous bacteria that could make you sick.

This recipe does not contain any raw eggs, and I also walk you through the steps on how to heat the flour so that you can safely eat it without actually baking it within the cookies.

The key to cooking flour is to get it to a temperature of 160 degrees, which is hot enough to kill off any potentially harmful bacteria. You can use the oven to do this by spreading the flour on a cookie sheet and heating it at 350 degrees for about 5 minutes, or you can microwave it. I prefer using the microwave in this scenario since you won’t be using the oven for any other purpose in this recipe.

To heat flour in the microwave, simply put the amount needed in a microwave-safe bowl and heat it on high for 1 minute and 30 seconds, stopping every 15-20 seconds to stir. Stopping every 20 seconds is important to make sure that you don’t burn the flour. Let the flour cool back to room temperature for a few minutes and it will now be safe to add to your cookie dough!

Cookie Dough Truffles

Want to eat cookie dough without the underlying guilt of it containing potentially unsafe raw ingredients? Try these cookie dough truffles! They contain no raw eggs or raw flour, but have the exact same chocolate chip cookie dough taste that you know and love.

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Prep Time 15 minutes mins

Coating Time 10 minutes mins

Total Time 25 minutes mins

Ingredients Method

Ingredients

  

• ¾ cup butter softened
• 1¼ cup light brown sugar packed
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour cooked
• 1 teaspoon salt
• 1½ cups semi-sweet chocolate chips

Chocolate Coating

• 2 cups semi-sweet chocolate chips melted

Method

 

1. Line a baking sheet with parchment paper, set aside.
2. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
3. Add in milk, vanilla extract and salt. Mix until combined. Scrape down the bowl once complete.
4. Add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
5. Add flour to wet ingredients in 4 portions, mixing well after each addition.
6. Using a wooden spoon, mix in the chocolate chips.
7. Use a cookie dough scoop to ball cookie dough and place dough balls on baking sheet, cool in fridge for 30 minutes to an hour.
8. Melt two cups of chocolate chips using the stove or microwave.
9. Remove cookie sheet from fridge and coat cookie dough balls in melted chocolate. Put the coated truffles back on the cookie sheet and place it in the fridge until chocolate sets (30 minutes to 1 hour).