These chocolate chip cookie dough truffles are the perfect no-bake sweet treat that takes just 10 minutes to whip up! They will cure your sweet tooth in a matter of seconds!
Table of Contents
Cookie Dough Truffles
Chocolate chip cookies are my favorite dessert in the world. And because I love them so much, I love to make fun variations like these cookie dough truffles, chocolate chip cookie bars, a cookie pizza and chocolate chip cookie pie. Yum!
I made these chocolate chip cookie dough truffles for a few friends last week and they were gone within minutes! They only take about 10 minutes to whip up and then 30 minutes to freeze. They make the perfect mini treat for a get together.
I topped them off with a little sea salt, chopped nuts and sprinkles. They were seriously divine and the perfect chocolate fix! I just love cookie dough, so these truffles are great because there’s no egg in them, making them perfectly safe to eat. Just like edible cookie dough. ;)
Place them in the freezer for whenever you need a little late night snack. These will definitely be made again. Easy and delicious… can’t beat that!
How to Make Cookie Dough Truffles
Scroll down for the printable recipe and video tutorial.
Step 1: Prepare the dough
In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour just until combined. I like to start with about 1/2 cup, then add a little more in increments until the texture reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips.
Step 2: Roll into balls and freeze
Form into 1-inch balls and place on a wax paper lined baking sheet. Place pan in freezer to harden for about 15-30 minutes.
Step 3: Melt the chocolate
When the cookie dough balls are firm, melt the chocolate in the microwave at 50% power until smooth.
Step 4: Dip in chocolate
Using a fork, dip the balls into the melted chocolate. Tap the fork against the bowl to remove any excess chocolate. Place back on wax paper and sprinkle on desired toppings immediately (before the chocolate hardens).
Step 5: Freeze and serve!
Place truffles back in the freezer until chocolate has hardened completely. Then place them on a plate or cake stand to serve. Enjoy!
Topping Ideas
- Sprinkles
- Chopped nuts
- Sea salt
- Chocolate drizzle
- Toasted coconut
- Mini chocolate chips
Storage Tips
- Fridge: Store in an airtight container in the fridge for 5-7 days.
- Freezer: Place in freezer bag or container and store for up to 1 month.
Love chocolate desserts? Try chocolate fondue, peanut butter balls or buckeyes, too!
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Chocolate Chip Cookie Dough Truffles
Video
Ingredients
- ⅓ cup butter , softened
- ⅓ cup light brown sugar
- 2-3 teaspoons vanilla extract
- ½ -1 cup all-purpose flour , heat treated (see notes)
- ½ -3/4 cup milk chocolate chips
- 2 cups semi-sweet chocolate chips , or melting wafers (for dipping)
Optional toppings: Sea salt, sprinkles or chopped nuts
Instructions
- Line a baking sheet with wax paper. In a bowl, mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of chocolate chips.
- Roll dough into 1-inch balls and place on the pan. Freeze for about 15 to 30 minutes.
- When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Then dip the cookie dough in the chocolate with a fork. Tap the fork on the edge of the bowl to remove any excess chocolate. Place back on wax paper and immediately top with sea salt, nuts or sprinkles if desired.
- Place truffles back in the freezer until chocolate has hardened. Store in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Candy + Fudge, Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Freezer-Friendly, Mini, No-Bake
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi ma’am! Can we safely eat the flour without cooking it? Sorry for asking, just curious and safe becoz I want to try it for my kids. Thanks a lot!
I am making these now for a bake sale we are having. turned out great so far. Are they heat stable?? Or do they need to stay refrigerated until eaten?
I would refrigerate until you’re ready to serve. They will be good at room temperature for the duration of your bake sale. :)
just wondering if you could do white chocolate for dipping instead of he sweet chocolate chips?
Definitely! That sounds delicious! :)
HeY ..should we wait for the chocolate to come to normal temperature or just dip it in the hot chocolate ?
Hi Zoya! You want to dip the truffles while the chocolate is still warm. If you wait too long it will solidify and then if you try to reheat, the chocolate will seize and become a grainy, nearly unusable mess. If it does seize, add a little cream when reheating and it should be okay. Enjoy the truffles!
I made mine with Melt Organic (instead of butter- it is an alternative using a coconut oil blend), almond flour (I had to use about 1/4 cup more), organic cane sugar and dark chocolate chips and they came out phenomenal! Thank you for the idea! I just altered it to fit my ingredient choices :) And my kiddos loved making them as well! Will definitely come back for more recipes
I replaced the vanilla with frangelica. Also had some chocolate cookies left over from previous night that didn’t quite make the platter. Added those to dough. Fabulous!
Glad you enjoyed them, Kathy!
These look so good! Do you know how they hold up at room temperature?
do you have a recipe for the topping ?
Hi Isabella! It is just melted chocolate chips! :)
Is there a way to get the semi-sweet chocolate a little runnier so that it doesn’t coat the cookie dough too thick?
Hi Natalia! I’ve heard that you can add a little bit of vegetable oil to make it thinner. :)
1c flour is WAY too much!! I don’t know what kind of measuring technique you used, but I had to add more butter, sugar and some milk to make them taste like anything but flour after the mixture was crumbly as all get out when I added the original ingredients. And still all I taste is flour! Very disappointing as I was looking for a quick, easy fix for my sweet-tooth!
And not to be rude, but your previous comments haven’t been very helpful on the same subject. Throwing away a whole stick of butter along with the rest of the ingredients wasn’t in my budget this month. Pinterest fail!
Yummy recipes! Can’t wait to try them all!
I have to try this
Is it safe to eat with the uncooked flour?
Oh my cookie dough goodness! These may need to be made tonight….
MB
YUM! I just made these substituting almond flour for regular flour and coconut/low-carb sweetener mixed for the sugar, and they are DELICIOUS! Even without the chocolate coating I just ate the dough plain and they were so good! A bit too much butter, I think maybe I will decrease the amount a bit next time (could cream cheese be used for a healthier substitute, I wonder…) But SO GOOD! Thanks for sharing!
Thanks for your comment Barbara! I’m so glad you enjoyed these! :)
Great but is uncooked flour healthy?
It should be fine to eat! :)
Hi! These look so delicious and I’m looking forward to making them! Do you know how many the recipe makes?
Hi! I’m sorry, I do not remember how many it made. I just depends how large you make the truffles.
Loved the recipe – followed to a T… except the part where you tap off excess cholocolate. I’m pretty sure it’s suppose to say “lick off excess”. That’s just how I roll :)
Haha, I love it! I’m glad you enjoyed them!