These Chocolate Chip Cookie Dough Truffles require no baking and are so festive for Christmas with a white chocolate topping and colored sprinkles. The cookie dough batter is safe for consumption with no eggs and microwaved flour.
Edible cookie dough makes a quick and easy filling to this no-bake truffle. Feel free to substitute milk or dark chocolate for the topping on these or use a variety. I love the look of these green and red sprinkles, but you could also sprinkle more mini chocolate chips or pieces of your favorite candies.
It isn’t safe to eat raw flour, so I started this recipe by placing 1 cup of flour in a microwave-safe bowl. I heated the flour in the microwave for around 2 minutes; whisking every 30 seconds to avoid any clumping. I also, added a few tablespoons of milk in place of the typical egg used in cookie dough. Completely safe to lick the beaters this time (or take a big bite when no one is looking)!
After getting all the ingredients mixed together, I threw the cookie dough in the fridge several minutes to ensure it was cool before rolling it into balls. A cookie scoop helps make them round and ensures the balls are all around the same size. Finally, a quick trip to the freezer for around 10 minutes makes the balls easier to work with before dipping them in melted chocolate. I added a bit of canola oil to white chocolate chips before throwing them in the microwave for around 1 minute. Be sure that you stir the chocolate chips every 15-20 seconds to avoid any clumping.
Using a fork for your search and rescue mission, give the chilled cookie dough balls a quick dip in the melted white chocolate. Shake off any excess before placing on parchment paper. Sprinkle your desired topping on immediately before the chocolate hardens. These beauties are ready to eat within minutes and make excellent Christmas gifts!
If you love these Chocolate Chip Cookie Dough Truffles, be sure to check out a few of my other favorite Christmas desserts. A Candy Cane Crescent Roll Breakfast Pastry is perfectly festive for Christmas brunch. A Gingerbread or Snowflake Martini are the perfect addition to any holiday gathering.
MORE TO LOVE:
- 1 c. flour
- 3 tbsp. milk
- 1/4 tsp. kosher salt
- 1/2 c. packed brown sugar
- 1/4 c. sugar
- 1/2 c. butter; softened
- 1 tsp. vanilla
- 1/2 c. mini chocolate chips
- 2 c. white chocolate chips
- 2 tbsp. canola oil
- 2 tbsp. sprinkles
Place flour in a microwave safe bowl. Heat for around 2 minutes; stirring with a whisk every 30 seconds to avoid clumping.
Stir the salt into the flour.
In a separate bowl; beat together the butter, sugar, vanilla and milk.
Slowly beat in the flour mixture until combined.
Stir in the mini chocolate chips.
Refrigerate for several minutes until dough is cool.
Using a cookie scoop; form dough into balls.
Place balls on a cookie sheet covered with parchment paper.
Freeze for around 10 minutes.
Place white chocolate chips in a microwave safe bowl; stir in canola oil.
Microwave for around 1 minute; stirring every 15 seconds until chocolate chips are melted.
Using a fork, dip the cookie dough balls into the melted chocolate until evenly coated.
Gently shake off excess chocolate sauce and place on the parchment paper.
Immediately add sprinkles or desired topping before the chocolate dries.
Serve once the chocolate has cooled or store covered in the refrigerator for up to one week.