New Recipe: Cookie Dough Truffles (Egg-Free)

One of my favorite things to eat in the world is cookie dough.  In most cases, I actually prefer the raw dough over the baked cookies.  Every time I eat it, though, my mother’s voice rings in my head, “You’ll get salmonella!”  So I set out to find an egg-less cookie dough recipe, suitable for eating by the spoonful and even serving to others (without the risk of food poisoning and death! *gasp*).

I stumbled upon a great recipe here and thought it would be perfect to take to a party we went to this weekend!  Recipe follows…

Cookie Dough Ingredients:

  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1 box instant vanilla pudding (3 oz.)
  • 1/4 cup milk
  • 1/2 Tbsp vanilla
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 2 cups chocolate chips

Chocolate Coating Ingredients:

  • 2 cups chocolate chips (any variety)
  • 2 Tbsp plus 2 tsp shortening


1.  In a large bowl, cream the butter with the brown sugar until fluffy.

2.  Add the pudding and stir well.

3.  Stir in milk, vanilla, and baking soda.

4.  Slowly mix in flour until smooth.

5.  Stir in chocolate chips and chill.  Do not bake!

To Make Truffles:

1. Roll the dough into balls and put them in the fridge to cool down.

2.  Cover tray with wax paper.

3.  Make the chocolate coating. I used this recipe. Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.

4. Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.

5. With fork, dip chilled centers into chocolate mixture, one at a time; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.

{This was the second half of the batch and I was running out of chocolate coating.  Then I forgot to take a picture of the good tray before I took it to the party…Ugh!}

This recipe was honestly amazing.  They were a huge hit and everyone loved them!  I will be making them again.

I’m marking this down as new recipe #2 for my 101 Goals in 1001 Days challenge.  {And yes, I do realize that this particular recipe is VERY counterproductive to the “Health” goals on the list; it is THAT good…}

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