Chocolate Chip Cookie Dough Truffles
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Chocolate chip cookie dough truffles are rich, bite-size treats made with egg-free dough and coated in smooth chocolate. The centers stay soft and sweet, while the outer shell gives a satisfying contrast. They’re easy to make, require no baking, and look impressive with simple toppings like sprinkles or a drizzle.
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Why You’ll Love These Chocolate Chip Cookie Dough Truffles
- No bake and fast to assemble. Great for parties or gifts.
- Safe-to-eat dough. The flour is heat-treated and there are no eggs.
- Ultra customizable. Dress up your chocolate chip truffles with sprinkles, sea salt, or a white chocolate drizzle.
- Small-bite dessert that freezes well for later.
Gather Your Ingredients
Cookie Dough Chocolate Chip Truffles Recipe
- 1 & 1/2 cups all-purpose flour or gluten-free flour for gluten-free option
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk of choice
- 1 cup mini chocolate chips
Chocolate Coating Recipe
- 2 cups chocolate chips
- 1 teaspoon coconut oil, melted or any neutral oil
Toppings
- Colorful sprinkles, white chocolate drizzles, or dark chocolate drizzles
Instructions How to Make Chocolate Chip Cookie Dough Truffles
- Heat-treat the flour so the dough is safe to eat. Measure 1 & 1/2 cups flour into a microwave-safe bowl. Microwave on high for 90 seconds, whisking every 30 seconds. Let cool to room temperature so it does not melt the chips.
- In a large bowl, beat 1/2 cup butter and 3/4 cup sugar until creamy. Mix in 2 teaspoons vanilla and 3 tablespoons milk.
- Add the cooled flour and 1/4 teaspoon salt. Mix until a soft dough forms. Fold in 1 cup mini chocolate chips.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions, chill 10 minutes, then roll into smooth balls. Chill again while you melt the coating.
- Microwave 2 cups chocolate chips with 1 teaspoon oil in 30 second bursts until smooth, stirring between each interval.
- Dip each chilled dough ball in melted chocolate and set on the lined sheet.
- Top with sprinkles or drizzle with white or dark chocolate. Refrigerate 5 to 10 minutes until the coating sets.
Storing Chocolate Chip Cookie Dough Truffles
- Refrigerator. Store in an airtight container for up to 1 week.
- Freezer. Freeze on a sheet until firm, then bag. Keep up to 2 months. Thaw in the fridge or at room temperature for 10 to 15 minutes.
- Make ahead. Roll the dough balls and freeze uncoated. Dip in chocolate on the day you plan to serve.
More Variations for Chocolate Chip Cookie Truffles
- Use browned butter in the dough for a toasty flavor.
- Stir in 1/4 cup crushed pretzels for a sweet-salty twist.
- Swap mini chips for chopped dark chocolate to make truffles chocolate chip with deeper cocoa notes.
FAQs
Do I have to heat-treat the flour? Yes. Heating the flour makes the cookie dough safe to eat since these are no bake truffles.
Can I use gluten-free flour? Absolutely. A 1:1 gluten-free blend works well. Heat-treat it the same way.
What chocolate is best for coating? Use good-quality chocolate chips or melting wafers. A teaspoon of oil helps create a smooth shell for chocolate chip cookie dough truffles.
Why did my coating crack? If the dough balls are very cold and the chocolate is too hot, the shell can crack. Let the balls sit a couple of minutes before dipping and stir the chocolate until just warm and fluid.
These chocolate chip cookie dough truffles are bite-size joy with a creamy center and rich chocolate shell. If you make a batch, tell me your favorite topping in the comments and rate the recipe so others can find it too.
Craving more small-bite desserts? Come hang out on Pinterest, Instagram and Facebook for more sweet ideas.
More Truffles
- Pistachio Cookie Truffles
- Pumpkin Oreo Truffles
- Easy Pumpkin Cream Cheese Truffles
- Easy Brownie Truffles
- Chocolate Cake Cheesecake Truffles
- Biscoff Cookie Butter Truffles
- White Chocolate Truffles
Chocolate Chip Cookie Dough Truffles
Ingredients
- 1 ½ cups all-purpose flour or gluten-free 1:1 flour
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk of choice
- 1 cup mini chocolate chips
Chocolate coating:
- 2 cups chocolate chips
- 1 teaspoon coconut oil or neutral oil
Toppings:
- Sprinkles white chocolate drizzle, or dark chocolate drizzle
Instructions
- Heat-treat flour so dough is safe to eat. Place flour in a microwave-safe bowl and microwave on HIGH for 90 seconds, whisking every 30 seconds. Cool completely.
- Beat butter and sugar until creamy. Mix in vanilla and milk.
- Add cooled flour and salt. Mix until a soft dough forms. Fold in mini chocolate chips.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions, chill 10 minutes, then roll into smooth balls. Chill again while melting chocolate.
- Melt chocolate chips with oil in the microwave in 30 second bursts, stirring between each, until smooth.
- Dip chilled dough balls in melted chocolate and set on the lined sheet.
- Add sprinkles or drizzle as desired. Refrigerate 5–10 minutes until set.
- Microwave note: You can melt the chocolate entirely in the microwave as described above.
Notes
- Always cool heat-treated flour to room temperature before mixing to avoid melting the chips.
- Use mini chocolate chips so the dough rolls smoothly.
- If chocolate is very hot and truffles are very cold, the coating can crack. Let the dough balls sit 2 minutes before dipping.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Freeze up to 2 months. Thaw in the fridge or at room temperature for 10–15 minutes.
- Gluten-free option works well with a 1:1 gluten-free baking blend.
Nutrition
