Chocolate Chip Cookie Dough Truffles are the perfect bite of velvety, creamy, edible chocolate chip cookie dough!
CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
No-bake chocolate chip cookie dough truffles made with flour, sugar, milk, and vanilla. They are then dipped in chocolate and decorated with a chocolate drizzle. They are easy to make, safe to eat, and totally addictive!
Because they’re no oven or stovetop to worry about this No-cook recipe is great for getting kids involved!
Who doesn’t love cookie dough? These elegant truffles are another way to enjoy that mind-blowing goodness!
WHAT YOU’LL NEED FOR CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
- Butter. I almost always use salted
butterbecause it’s what I have on hand. You can use salted or unsalted. If you use salted butteryou may want to reduce the amount of salted added below.
- All-purpose flour. To make flour safe to eat, you’ll need to heat treat the flour. Directions are below.
- Granulated sugar.
- Brown sugar. Smush it down really well in the measuring cup.
- Milk. You can substitute plant-based milk.
- Chocolate chips. Minis work great but whatever size you have will work. You can change this recipe by adding different flavors of chips.
- Chocolate Candy Melts. Wilton or Ghirardelli are both good choices.
HOW TO MAKE COOKIE DOUGH TRUFFLES
These truffles are made almost exactly like chocolate chip cookies are made.
After heating the flour and letting it cool, simply mix all the ingredients together (except the chocolate chips and the candy melts). Once the dough is smooth fold in the chocolate chips and refrigerate the dough. (This makes them less sticky.)
Prepare a tray by lining it with parchment paper or waxed paper. You’ll need a try that fits in your freezer. Using an ice cream scoop form the dough into balls and place it on the tray. Once all the truffles are formed put them in the freezer for 15 minutes.
After 15 minutes you’re ready to chocolate-dip them. (The fun part!)
Don’t leave the truffles in the freezer for too long. You don’t want them to be frozen solid before dipping them in chocolate. The ideal time is 15 to 20 minutes but definitely don’t leave them in the freezer for over 30 minutes.
DOES FLOUR NEED TO BE HEATED?
Yes! Flour is a raw ingredient. You’ll need to heat it to 165°F before you eat it. You can heat treat the flour either in the oven or in the microwave.
To heat treat flour in the oven, heat your oven to 350°F. Next, spread the flour you need for your recipe on the cookie sheet. Bake for 2-minute intervals, until the flour temperature reaches 165°F. Mix with a spoon between each interval.
STILL HUNGRY? YOU MUST TRY THESE!
- Three Ingredient Cookie Butter Truffles
- Bourbon Balls
- Red Velvet Cookie Dough Truffles
- Martha Washington Candy
- Cookies & Cream Fudge
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Chocolate Chip Cookie Dough Truffles
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Peppermint Truffles
- Kentucky Bourbon Balls
- Hot Chocolate Bombs
- KitKat Truffles
- Martha Washington Candy
I updated this post from an earlier version dated February 10, 2014. I made new photos and simplified the recipe instructions.
Chocolate Chip Cookie Dough Truffles
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- ½ cup unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 2 tablespoons milk cream or half & half
- ½ teaspoon vanilla
- 1 and ¼ cups all-purpose flour *heat-treated, see above
- ½ teaspoon salt
- ½ cup chocolate chips regular or mini
- 24 ounces chocolate candy melts like this
- 12 ounces white chocolate candy melts like this
- Preheat oven to 350ºF. Spread the flour on a baking sheet in a thin layer. Bake for 5 minutes. Cool completely before using.
- In a large bowl of an electric mixer, cream butter and sugars until light and fluffy (2 to 3 minutes).
- Add milk and vanilla and mix.
- Add flour and salt, mix on low until combined.
- Stir in chocolate chips by hand.
- Chill dough in the refrigerator for about 30 minutes until firm enough to roll or scoop. This will help them not be as sticky.
- Scoop into 1-inch balls.
- Place rolled balls on a wax paper-lined baking sheet and place in the freezer for at least 15 to 30 minutes.
- Melt chocolate candy coating in the microwave at 30-second intervals until melted and smooth. Stir between each 30-second interval.
- Remove truffles from the freezer.
- Using 2 forks, dip the truffle in candy coating, tap the fork on the edge of the bowl, and let any excess fall off back into the bowl.
- Place on parchment paper to dry.
- If you want to put sprinkles on them, do it immediately after to sip so they'll stick to the wet chocolate.
- If you choose to drizzle a different color of chocolate over the top, wait until the coating is dry and hard. Melt the additional chocolate as before in the microwave. Place in a heavy freezer-type zip-top bag and snip a small hole in the corner. Drizzle chocolate over truffles using a zig-zag motion. Allow drizzle to dry before transferring to an airtight container.