Do Share Recipe

I absolutely fell in love with this Chocolate Chip Cookie Dough Truffles Recipe the very first time I made them. There’s something so comforting about safe-to-eat cookie dough wrapped in a rich chocolate shell. After making a batch at home, I couldn’t stop sneaking one after another.

They’re easy, fun, and perfect when I want a no-bake dessert that still feels special. If you love cookie dough as much as I do, this recipe will become a favorite in your kitchen too. You can also enjoy similar hearty comfort in a Best Shepherds Pie Recipe for a warm and filling meal.

Ingredients Section

Each ingredient plays an important role in getting that classic cookie dough flavor and smooth truffle texture. If you’re also looking for creamy pasta ideas, the Lemon Pepper Chicken Alfredo Fettuccine Recipe pairs beautifully with light desserts like these truffles.

1/2 cup unsalted butter, softened – Soft butter blends easily and creates a creamy base; avoid melted butter or the dough will be greasy.
1/2 cup packed light brown sugar – Adds moisture and that deep, caramel-like cookie dough flavor.
1/4 cup granulated sugar – Helps balance sweetness and keeps the dough from tasting too heavy.
2 tablespoons milk – Brings the dough together and keeps it soft and scoopable.
1/2 teaspoon vanilla extract – Enhances all the sweet flavors and makes the dough taste bakery-style.
1 1/4 cups heat-treated all-purpose flour – Heat-treating makes flour safe to eat raw; never skip this step.
1/2 teaspoon salt – Balances sweetness and sharpens the chocolate flavor.
1/2 cup mini chocolate chips – Mini chips work best because they spread evenly through the dough.

For coating:

8 ounces semi-sweet or bittersweet chocolate, chopped – High-quality chocolate melts smoother and tastes richer.
1/2 teaspoon vegetable oil or coconut oil – Helps the chocolate coating set smoothly and look glossy.
Optional toppings: flaky sea salt or sprinkles – Adds texture and visual appeal.

Note: This recipe makes several servings based on the listed quantities.

Variations

You can easily customize these truffles based on taste or dietary needs.

Dairy-free version: Use plant-based butter, dairy-free milk, and dairy-free chocolate.
Lower-sugar option: Replace sugars with baking-friendly sugar substitutes.
Flavor upgrades: Add white chocolate chips, peanut butter chips, or crushed toffee bits.
Nut lovers: Mix in finely chopped toasted nuts for extra crunch.
Holiday style: Decorate with colored sprinkles to match festive occasions.

Cooking Time

Prep Time: 30 minutes
Cooking Time: No baking required
Total Time: About 1 hour 30 minutes including chilling

Equipment You Need

Mixing bowl – Used for combining wet and dry ingredients smoothly.
Hand mixer or stand mixer – Makes creaming butter and sugar easier.
Measuring cups and spoons – Ensures accurate ingredient portions.
Baking sheet with parchment paper – Prevents dough balls from sticking while chilling.
Microwave-safe bowl or double boiler – For melting chocolate safely.
Fork or dipping tool – Helps coat truffles evenly.
Refrigerator – Needed for chilling and setting the truffles.

How to Make Chocolate Chip Cookie Dough Truffles Recipe?

Heat-Treat the Flour

Start by heat-treating the flour to make it safe to eat. Spread it on a baking sheet and heat until warm throughout. Let it cool completely before using.

Cream Butter and Sugars

In a bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This step creates a smooth and rich cookie dough base.

Add Milk and Vanilla

Mix in the milk and vanilla extract. These ingredients soften the dough and enhance the overall flavor.

Add Dry Ingredients

Slowly mix in the cooled heat-treated flour and salt. The dough should be thick, soft, and slightly sticky.

Fold in Chocolate Chips

Stir in the mini chocolate chips until evenly distributed throughout the dough.

Shape and Chill

Scoop the dough and roll it into small balls. Place them on a lined baking sheet and refrigerate until firm.

Melt the Chocolate

Melt the chopped chocolate with oil until smooth. Stir gently to avoid overheating.

Dip the Truffles

Dip each chilled dough ball into melted chocolate. Tap off excess coating and place back on parchment paper.

Chill Until Set

Refrigerate the truffles until the chocolate coating is fully set and firm.

Additional Tips for Making this Recipe Better

After making these truffles many times, here’s what I’ve learned:

I always let the dough chill longer if my kitchen is warm.
I use mini chocolate chips because they give chocolate in every bite.
I add a pinch of flaky sea salt on top for contrast.
I make sure the flour is fully cooled before mixing it into the dough.
I melt chocolate slowly so it stays smooth and glossy.

How to Serve Chocolate Chip Cookie Dough Truffles Recipe?

I love serving these truffles chilled on a dessert platter or in cupcake liners for parties. They look beautiful stacked on a cake stand and pair perfectly with coffee or cold milk. For gifting, I arrange them in decorative boxes or jars lined with parchment paper. A light sprinkle of chocolate shavings or sea salt makes them look extra special.

Nutritional Information

Here’s an approximate nutritional breakdown per truffle:

Calories: Around 100–120
Protein: 1–2g
Carbohydrates: 10–15g
Fat: 6–8g

(Values may vary depending on ingredient brands and portion size.)

Make Ahead and Storage

Storage

Store truffles in an airtight container in the refrigerator. They stay fresh for up to 10 days.

Freezing

You can freeze fully coated truffles for up to 2–3 months. Separate layers with parchment paper to prevent sticking.

Serving After Storage

Let chilled or frozen truffles sit at room temperature for a few minutes before serving for the best texture and flavor.

Why You’ll Love This Recipe?

Here’s why these cookie dough truffles are always a hit:

Easy to make with no baking involved.
Safe-to-eat cookie dough with classic flavor.
Customizable with endless mix-ins and toppings.
Perfect for parties, gifting, or quick desserts.
Rich, creamy, and coated in chocolate goodness.

Ben Carraoli