These Chocolate Chip Cookie Dough Truffles have all the great taste of cookie dough without the worry of consuming raw eggs! Sweet, soft, and bite sized, these truffles are the perfect treat!
The most deadly part about baking cookies for me has always been the enormous temptation to sneak tastes of cookie dough after each tray of cookies go into the oven. Then of course as soon as I’m done scooping out the cookies, I need to scrape the bowl down and nibble on the remaining dough. I know it’s bad, but it’s an internal struggle. My brain says no, but my taste buds say more please!
This conflict has finally been resolved with these Chocolate Chip Cookie Dough Truffles. They have all the great taste of cookie dough without ANY worry about eating raw eggs. Plus, this recipe can be adjusted to suit any of your favorite cookie dough recipes!
How is that? Essentially this recipe is the recipe for my favorite chocolate chip cookies with applesauce replacing the eggs. My initial recipe calls for 2 eggs which I replaced with 1/3 cup of applesauce. This could be replicated with any other cookie dough using the same substitution!
The applesauce works to combine dough the way eggs do, but doesn’t add any additional taste. It makes me feel slightly less guilty about inhaling a few of these while photographing them…
Fortunately the rest will be on their way to work with Matt so I won’t have that temptation!
Active prep time 1 hour, Inactive prep time 2 hours, Makes 2-3 dozen truffles
- 1 and 1/2 sticks butter (12 tbs)
- 3/4 cup brown sugar, lightly packed
- 1/2 cup white granulated sugar
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 5 cups semisweet chocolate chips, divided into a set of 1 and 1/2 cups, and, 3 and 1/2 cups
- Sprinkles to garnish
- In a large bowl, beat softened butter, brown sugar, white sugar, applesauce and vanilla extract. Beat mixture until creamy. Set aside.
- In a separate bowl, mix together flour, baking soda and salt. Slowly combine flour mixture into sugar mixture, stirring just until combined. Add in 1 and 1/2 cups of chocolate chips and gently fold until combined.
- Scoop out mixture into tablespoon sized balls and place on a baking sheet lined with parchment paper. Place baking sheet with dough balls into the freezer and allow the cookie dough balls to chill for 40 minutes.
- After balls have chilled, melt remaining 3 and 1/2 cups chocolate in a microwave safe bowl, stirring every 30 seconds to prevent the chocolate from burning.
- Remove the balls from the freezer and carefully place balls one by one into the melted chocolate, using two spoons to coat the dough balls completely in chocolate.
- Return dough balls to the parchment paper lined baking sheet and allow to cool in the refrigerator for 30 minutes.
- Store in the refrigerator for up to two weeks.