Soft, sugary chocolate chip cookie dough dipped in a sweet candy shell: an easy afternoon treat. Bonus: there are no eggs in this dough!

Ingredients

  • ¾ cup salted butter, softened
  • ¾ cup dark brown sugar, packed
  • ¼ cup sugar
  • 1 Tbsp vanilla
  • 2 tsp half and half
  • 2 cups flour
  • Pinch of salt
  • 1 cup mini chocolate chips, plus more for garnish (optional)
  • White melting chocolate, 9-10 ounces
  • Semisweet chocolate chips, 8 ounces (about 1 ¼ cup)
  • ½ Tbsp vegetable oil (+ 1 tsp if using white choc as a garnish)

Tools & Timing

  • Timer
  • Cookie sheet lined with wax paper
  • Saran wrap
  • Electric beaters
  • 2 large prep bowls; 1 of which is glass
  • Takes about an hour and 15 minutes total
  • Yields about 35 pieces

Background

Years ago, I was trying a variety of eggless cookie dough recipes. I was intrigued by the Domestic Rebel’s “Cookie Dough Brownie Bombs,” and I enjoyed making her recipe (check it out)! However, being a bit of a…ahem… rebel myself, I put my own spin on these ‘bombs’: the dough is a bit thicker due to the use of half and half…I removed the brownie layer…and swapped in dark brown sugar, because, well…I’m me…and voila…a new recipe was created! Hope you enjoy!

This recipe is adapted from The Domestic Rebel.

cookie dough rows
Rows and rows of cookie dough!

Step-by-step

Prep your cookie dough

  1. Line a baking sheet with wax paper. Set aside.
  2. Cream the butter (this takes about 30 seconds).
  3. Add sugars and beat for a minute until blended and fluffy.
  4. Add half and half and vanilla.
  5. Add flour and sprinkle in a pinch of salt. Beat until blended evenly. Add the chocolate chips and blend just until incorporated. The dough will be soft and lumpy – this is ok! You will squish it together to form small balls of dough.
  6. Using a teaspoon(or a melon baller), scoop out about 1 ½ Tbsp of dough. Shape it into a ball and set on tray. Repeat until you’ve made all of your dough into balls.
  7. Cover with saran wrap and refrigerate for at least 30 minutes.

Make the truffles:

  1. Chop 8 ounces of the white dipping chocolate and combine with chocolate chips in a heatproof bowl. (You can also use baker’s chocolate for a richer taste). Add ½ Tbsp vegetable oil.
  2. Microwave at 30 second intervals, stirring after each interval for 10-15 seconds. Continue this process just until chocolate is smooth; careful not to over-microwave…we don’t want burnt chocolate. (This took me a total of 120 seconds).
  3. Drop each cookie dough ball into chocolate mixture and coat evenly. Place on wax paper and sprinkle with your garnish of choice (I used chocolate chips, but special occasion sprinkles work well too). For extra oomph, allow chocolate truffles to set without garnish (10 minutes in the fridge). Melt another 1-2 ounces of white dipping chocolate and ½ – 1 tsp of vegetable oil. Using piping bag (or zip lock), drizzle across truffles then garnish with mini chocolate chips.
  4. Once done, place tray back in refrigerator for at least another 10 minutes to set.

I’ve found that these last well for a week!

Serve and Enjoy

Other Options

Try my Cookie Dough Truffles in Milk n Cookies Fudge for another delicious, easy, no bake dessert!

milk and cookies fudge

Tips, Tricks, and Tweaks

*Blending white dipping chocolate (sometimes called candy coating or melts) with semisweet or dark chocolate tastes much better than chocolate flavored dipping products – trust me!