What’s even better than sneaking chocolate chip cookie dough from the mixing bowl?
How about safe-to-eat cookie dough dipped in chocolate?
Try this recipe. Happy Monday! 🙂
Ingredients (Makes 36 truffles)
1/4 cup butter, softened
2 tablespoons white sugar
2 tablespoons brown sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1/2 cup flour
1/4 cup mini chocolate chips
1 tablespoon milk (if needed)
1 pound milk chocolate bark
Directions
Step 1) Cream together butter and sugars.
Step 2) Stir in vanilla extract, salt, flour, and chocolate chips. Dough should pull away from the sides of the bowl and form a ball. If dough is too dry and crumbly, sprinkle up to one tablespoon of milk over the dough and stir until a large ball forms.
Step 3) Roll pieces of dough into small balls, using approximately 1 teaspoon of dough per piece.
Step 4) Cover little dough balls and chill for at least one hour.
Step 5) Melt chocolate bark over low heat in a double boiler, stirring frequently.
Step 6) Use either a fork or a toothpick to dip each dough ball in chocolate. Set dipped truffles on a baking sheet lined with foil.
Step 7) Chill dipped truffles for one hour, either in a refrigerator or outside, depending upon your climate and the time of year.
Step 8) Store Chocolate Chip Cookie Dough Truffles in the refrigerator. Enjoy!
Crowded Earth Kitchen 
Looks delicious! 🙂
Thank you – they were popular here!
I’ve never tried flour in something like this. We have done graham crackers- blended and rice crisps., do you use wheat flour or coconut flour or rice flour???
I used wheat flour, because that’s what I would use when making chocolate chip cookies. I don’t think I’d use rice flour here, just my preference, but coconut flour might work!
I love that there’s no raw egg in these! I could eat them while pregnant unlike a lot of recipes, thank you.