Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!

October has arrived, spooky season is here, and that means Halloween is very close now. I have a scarily good recipe ready for Halloween gatherings/parties, or just for celebrating Halloween.

I love creating/making Halloween recipes. For me, there’s nothing more fun than getting my food blogging props out and styling a Halloween-themed scene. I also have a few Halloween recipes already on my site and look forward to sharing at least one or two each year.

Some of my other Halloween bakes include Halloween Chocolate Bark, Ghost Cupcakes, and an autumn favourite: Pumpkin Cake with Cream Cheese Frosting.

This new truffle recipe is made using edible cookie dough. When making homemade cookies, I’m always tempted to eat raw cookie dough, but as cookie dough contains raw egg and flour, it’s not suitable to consume until baked. However, this cookie dough doesn’t have raw egg in it.

To make the edible cookie dough, you need to heat treat flour. Heat treating flour makes cookie dough safe to eat by killing off any harmful bacteria. Follow my easy instructions listed in the recipe below, and you’ll be well on your way to perfectly safe edible cookie dough, ready to eat in no time!

I saw the idea of these truffles and couldn’t resist making some of my own. I love just how effective the simple and easy decoration is. The cookie dough is coated in melted white chocolate, then excess melted chocolate is drizzled over the truffles to make ‘bandages’, and finally a a couple of edible eyes are placed on each truffle.

I’m based in the UK and used a pack of edible eyes from the brand Cake Décor. Easily found in any major supermarket or baking/craft shop.

With the October school holidays approaching too, these will be a great project idea for parents or grandparents to do to keep the kids busy.

Cute or scary – you decide!

Mummy Cookie Dough Truffles

Mummy Cookie Dough Truffles make a spook-tacular Halloween treat!

Cook Time 1 30

Author What Jessica Baked Next

Ingredients

Edible Cookie Dough

100 g butter (salted or unsalted) softened
50 g dark or light brown sugar
30 g caster sugar
175 g plain flour
2 tablespoons milk
100 g dark, milk or white chocolate chips

White Chocolate Coating/Decoration

300 g white chocolate
30 edible eyes I use the brand Cake Décor

Instructions

Start by heat treating the plain flour. Preheat the oven to 160°C (also use the same temperature for fan-assisted ovens) / 320°F / Gas Mark 2. Line a large baking tray with parchment paper. Spread the plain flour out over the tray in an even layer. Bake the flour for 5-10 minutes - I baked my flour for 7 minutes. Allow the flour to cool completely before continuing with the recipe. The flour should take about 30 minutes to cool.
Now take a medium-sized mixing bowl, cream the butter and both types of sugar together until light and fluffy - this should take about a minute or two. Add the flour to the mix along with the milk and mix until a dough forms. Finally, fold through the chocolate chips.
Take roughly 30g portions of the cookie dough, roll into even balls and place on a lined baking tray. Pop the cookie dough balls in the freezer for 15 minutes.
Melt the white chocolate in either the microwave in a bowl/jug or in a bowl set over a pan of simmering water (bain-marie). Take each cookie dough ball and carefully, using a fork, roll around in the white chocolate until fully coated. Allow any excess chocolate to drip back into the bowl.
Pop the truffles back in the freezer for 5 minutes, then drizzle the remaining white chocolate over the top of each truffle to create 'bandages'. Finish by placing two edible eyes on top of each truffle. Allow the truffles to finish setting in either the fridge or freezer before serving.
The truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.