Chocolate Chip Cookie Dough Truffles Recipe tastes like bite-size scoops of buttery, vanilla-rich dough tucked inside a crisp chocolate shell. It suits anyone who loves edible cookie dough, dessert boards, and easy no-bake treats, and the total time lands around 1 hour 10 minutes. I keep a stash in the freezer for nights when the couch wins.
Why You Should Try This Chocolate Chip Cookie Dough Truffles
This Chocolate Chip Cookie Dough Truffles Recipe gives you nostalgic cookie dough flavor with a satisfying chocolate snap. The dough skips eggs, so you can snack with zero stress. You also mix everything in one bowl, which keeps cleanup painless.
You can swap coatings, add sprinkles, or finish with flaky salt. The truffles hold their shape, travel well, and wow on any dessert tray. Friends will ask for the recipe, so keep it handy.
Ingredients You’ll Need
Makes about 36 truffles, 1 tablespoon each.
- Unsalted butter, 1 cup or 2 sticks, softened
- Flavor note: European-style butter adds extra richness.
- Light brown sugar, 3/4 cup, packed
- Granulated sugar, 1/2 cup
- Fine sea salt, 1/2 teaspoon
- Pure vanilla extract, 2 teaspoons
- All-purpose flour, 2 cups, heat-treated and cooled
- Pantry shortcut: Buy heat-treated flour or heat it yourself at home.
- Gluten-free swap: Use a 1:1 gluten-free baking flour and heat-treat it.
- Milk or heavy cream, 2 to 4 tablespoons, as needed for texture
- Mini chocolate chips, 1 1/4 cups
- Brand note: Mini chips from Guittard, Ghirardelli, or Enjoy Life melt cleanly and mix evenly.
- Semisweet chocolate for coating, 16 ounces
- Refined coconut oil or neutral oil, 2 teaspoons, to thin the coating
- Optional finishes: flaky sea salt, extra mini chips, or sprinkles
Equipment:
- Mixing bowl and hand mixer or stand mixer
- Rubber spatula
- 1 tablespoon cookie scoop
- Rimmed baking sheet lined with parchment
- Microwave-safe bowl or a small double boiler
- Fork or dipping tool
- Instant-read thermometer for heat-treating flour
How to Make Chocolate Chip Cookie Dough Truffles
- Prep: 25 minutes
- Cook: 0 minutes
- Total: 1 hour 10 minutes, including chilling
- Line a baking sheet with parchment and set it in the fridge. This gives you a cold landing spot for clean, quick setting.
- Beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy. Scrape the bowl.
- Mix in salt and vanilla until smooth. The mix should smell like classic cookie dough already.
- Heat-treat the flour. Spread it on a plate and microwave in 20 to 30 second bursts, stirring between bursts, until it hits 165 F throughout. Let it cool fully so it doesn’t melt the chips. Oven route works too: bake on a sheet at 300 F for 8 to 10 minutes, stirring once, then cool.
- Add the cooled flour to the bowl. Beat on low to combine. Drizzle in milk 1 teaspoon at a time until the dough turns soft and scoopable, not sticky.
- Fold in mini chocolate chips with a spatula. Mix just until the chips look evenly distributed.
- Scoop the dough into 1 tablespoon balls and roll them smooth. Chill the sheet for 30 minutes so the centers firm up.
- Melt the coating chocolate in a microwave-safe bowl at 50 percent power in 30 second bursts, stirring between each, until smooth. Stir in coconut oil to thin for clean dipping.
- Dip each chilled ball with a fork, tap off extra chocolate, and set it back on the cold parchment. Sprinkle flaky salt or extra mini chips right away. Chill 15 minutes to set.
- Add a second coat if you want a thicker shell. Let that coat set, then serve or box them up for gifting.
Tips & Tricks
- Heat-treat the flour to 165 F for safety and cool it fully before mixing.
- Use mini chips so the dough rolls smooth and the centers slice clean.
- Adjust texture with milk in tiny splashes. Aim for Play-Doh vibes, not sticky taffy.
- Chill the dough balls before dipping to prevent crumbs in your chocolate.
- Keep the coating warm and fluid. If it thickens, give it a short zap and stir.
- Work in batches so the centers stay cold for cleaner coverage.
- Add a teaspoon of espresso powder to the dough for a mocha twist.
- Finish with flaky salt to balance sweetness and make the chocolate pop.
What to Serve with Chocolate Chip Cookie Dough Truffles
These truffles shine on a dessert board next to fresh berries, shortbread, and pretzels for a sweet-salty mix. Pair them with cold milk, cappuccino, or bourbon on ice if you like a grown-up sip. For a sundae night, set a few truffles on vanilla ice cream and drizzle with warm chocolate sauce. If you want extra flair, zigzag white chocolate over the tops before the final chill.
Make-Ahead
Chill the undipped dough balls up to 48 hours in a covered container, then dip when you need them. Store finished truffles in an airtight container in the fridge for up to 1 week. Freeze up to 2 months and thaw in the fridge or on the counter for 15 to 20 minutes until the centers soften slightly. Skip the microwave so the shells stay glossy and avoid condensation.
Nutrition Information
Each truffle provides about 190 calories, 2 g protein, 10 g fat, and 23 g carbs when coated in semisweet chocolate. Numbers will shift with different chocolate, milk choice, or truffle size. The batch makes about 36 truffles.
Chocolate Chip Cookie Dough Truffles Recipe
Ingredients
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in milk and vanilla extract until combined.
- Add heat-treated flour and salt and mix until a soft dough forms.
- Stir in mini chocolate chips.
- Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Freeze the balls for 20 minutes until firm.
- Melt semisweet chocolate (and oil, if using) in a microwave or double boiler until smooth.
- Dip each chilled dough ball in melted chocolate, coating completely, then place back on the parchment-lined sheet.
- Chill in the fridge for 15 minutes or until chocolate is set.
- Serve chilled or at room temperature.