No-bake Cookie Dough Truffles are an easy treat everyone loves, with edible cookie dough dipped in melted chocolate; so crave-worthy!
Cookie Dough Truffles are definitely a thing.
Cookie Dough Truffles are definitely a thing.I think we could all agree the only thing better than edible cookie dough, is dipping it in chocolate to make cookie dough truffles. And don’t worry, there are no raw eggs and we heat treat the flour to make it safe to eat.
These are so fun to bring to a party or make for a holiday or special occasion. And as long as I’m melting chocolate for dipping, I like to make Oreo Balls, Brownie Truffles and Chocolate Marshmallows, too!
How to make Cookie Dough Truffles:
Make Cookie Dough: Beat butter, brown sugar, and vanilla in a bowl then mix in the heat treated flour* just until combined. Add 1-2 teaspoons of milk if the dough is too dry then stir in the mini chocolate chips.
Dip in Chocolate: Spray your hands with cooking spray then roll dough into 20 small balls with (about 1 inch each). Refrigerate for 30 minutes or pop in the freezer for 15 minutes. Melt chocolate on 50% microwave setting and stir every 30 seconds until smooth. Dip each cookie dough ball in melted chocolate with a fork, letting the extra drip off. Place on parchment paper then refrigerate until chocolate is set. Keep in an airtight container in the refrigerator.
Make-Ahead and Freezing Instructions:
To Make Ahead: These chocolate chip cookie dough truffles can be made up to 2 weeks in advance. Just keep them in an airtight container in the refrigerator.
To Freeze: Keep cookie dough chocolates in an airtight freezer safe container or bag for up to 3 months in the freezer. Thaw overnight in the refrigerator before enjoying.
More Chocolate Dipped Treats:
- Buckeye Recipe
- Brownie Truffles
- Rocky Road
- Oreo Balls
- Chocolate Truffles
- Chocolate Covered Marshmallows
- Chocolate Covered Pretzel Rods
- Homemade Chocolate Turtles
- Homemade Almond Joys
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Recipe
Cookie Dough Truffles
Equipment
Ingredients
- 1/3 cup butter (76g), softened
- 1/3 cup light brown sugar (73g)
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour (125g), heat treated*
- pinch salt
- 1-2 teaspoons milk (as needed)
- 1/2 cup mini chocolate chips (85g)
- 12 oz high quality chocolate* (340g), like callebaut, Baker's or Ghirardelli, or use chocolate almond bark
Instructions
- Cookie Dough: In a mixing bowl beat together the butter, brown sugar, 1 teaspoon of milk and vanilla. Stir in the heat treated* flour and salt, just until combined. Add another splash of milk, if need to make a softer cookie dough. Stir in mini chocolate chips.
- Roll into balls: Grease your hands with cooking spray then roll the dough into 20 small balls. Refrigerate for 30 minutes, or freeze for 15 minutes.
- Melt Chocolate: When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth.
- Dip: Drop a cookie dough ball into the melted chocolate and turn to coat. Lift it up onto the fork and allow excess chocolate to drip off through the tines of the fork. Place on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.
Notes
Nutrition
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I originally shared this recipe January 2016. Updated December 2020 and February 2025.
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Didn’t care for this recipe at all. There were way too many chocolate chips and not enough dough and the dough itself doesn’t taste very sweet
So this website sadly doesn’t allow me to edit my reviews, so I’m replying to my old review and fixing the rating. I doubled the batch of dough and kept the chocolate chips at 1 cup and it turned out perfect. Really simple and easy to make, doesn’t take long at all, and even though the dough isnt sweet, the chocolate covering it makes up for that. I’ve made this recipe a handful of times now and I honestly can’t get enough. I even made some to send to my partners work and his coworkers were ranting and raving about it afterwards. Didn’t give a full 5 stars due to having to tweak the recipe slightly
Made these for a Labor Day party and they were a hit! People were raving about how yummy they are and they were so easy to make!!!
Can I keep these at room temp or do they have to be in the fridge?
For the people talking about raw flour, just bake it. 5 minutes at 350* will kill any bacteria and then you can use it in recipes like these without worry.
And for the comment about using different flour, it really doesn’t matter what kind you use, it has to do with companies not being required to regularly sterilize the machinery they use. Still bake it. It only takes 5 minutes.
You can pasteurized the flour by microwaving for 1 minute 15 seconds stirring after every 30 seconds
These are amazing! I also tried dipping marshmallows in the leftover chocolate and sprinkling them with graham cracker crumbs. Those were amazing as well
These look great, but it turns out uncooked flour is a source of food poisoning, too! It’s not just raw eggs that’s the problem!
I have ate raw cookie Dow from time I was a kid ,I am 50 years old and not died yet …lol?
These look wonderful! After almost losing one of my children to salmonella poisoning, I no longer eat the raw dough! I am 47 years old, and have eaten it raw many times. It only takes one times for salmonella to happen, and I personally saw what it can do. There are alternatives to flour, like banana flour. I am going to definitely try these with the banana flour and see what happens. Thank you for the recipe
Haha….68 yo and also survived it!
Depends on the flour you use. But most foods these days are bad for you in some way. Apparently milk too
This just takes it to a new level! Yum – sharing your site with friends!