Learn how to make these indulgent Cookie Dough Truffles! These bite-sized treats are made with edible cookie dough and coated in rich chocolate.
Table of Contents
Dough-licious Truffles!
Hi Folks,
Something about cookie dough takes me straight back to childhood—sneaking a spoonful while baking cookies with my mom. These Cookie Dough Truffles take that nostalgic treat to the next level by turning it into a decadent, chocolate-dipped truffle.
They’re a no-bake dessert that’s as easy to make as it is to eat (trust me, you won’t stop at just one!). Whether you’re making these for a holiday party, gifting them to friends, or indulging in a little self-care snack, this recipe will surely become a favorite in your kitchen.
What I Love About Cookie Dough Truffles:
- Safe to Eat: This recipe does not contain eggs or raw flour (we’ll be heat-treating the flour in the recipe), so you won’t have to worry about eating raw dough.
- Make-Ahead Recipe: The truffles can be prepared in advance and stored in the fridge or freezer.
- Versatile Recipe: These truffles are great for holidays, dessert tables, or a sweet treat any time of the year.
Ingredients and Estimated Costs
Per Serving Cost: $0.39
Recipe Cost: $9.73
- 8 Tablespoons salted butter – $1.06
- ¾ cup packed light brown sugar – $0.48
- 2¼ cups all-purpose flour – $0.34
- 14 ounces can sweetened condensed milk – $1.94
- 1 teaspoon vanilla extract – $0.33
- ½ cup mini semisweet chocolate chips – $0.62
- 1½ lbs. semisweet chocolate – $4.96
NOTE: Recipe costs are estimated based on grocery store prices for the full recipe. Your actual cost will be lower if you already have some ingredients. Prices last updated in December 2024.
Essential Equipment:
- Stand mixer or handheld mixer
- Mixing bowls
- Baking sheets
- Wax paper OR parchment paper
- Double boiler or heatproof bowl
- Measuring cups and spoons
How To Make Cookie Dough Truffles
Make and Chill the Dough:
- In the bowl of a stand mixer, beat together salted butter and brown sugar. Beat at medium speed until light and fluffy, for about 2 minutes.
- Add heat-treated flour (see the recipe card below), sweetened condensed milk, and vanilla extract. Mix on low speed until combined.
- Fold in the mini chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
Form the Truffles:
- Line a baking sheet with wax paper. Scoop out 1-1½ inch portions of the dough and roll them into balls.
- Place them on the baking sheet and freeze for 1-2 hours or overnight.
Melt the Chocolate and Dip the Truffles:
- Prepare a double boiler by placing a heatproof bowl over a pot with 1 inch of simmering water. Melt the chopped semisweet chocolate until smooth.
- Dip each chilled cookie dough ball into the melted chocolate. Use a rubber scraper or spoon to remove excess chocolate. Place the truffles on a wax paper-lined baking sheet and sprinkle with mini chocolate chips while the coating is still wet. Freeze the dipped truffles for 1 hour.
Recipe Variations and Substitutions
- Flour: Swap all-purpose flour for oat or almond flour for a gluten-free option. (You won’t need to heat-treat almond flour).
- Chocolate Coating: Use white or milk chocolate instead of semisweet.
- Add-ins: Mix in chopped nuts, toffee bits, or sprinkles for added texture.
Storage Tips
SERVE: Keep the truffles in the refrigerator until ready to serve.
STORE: The truffles will stay fresh in an airtight container in the refrigerator for up to 2 weeks.
FREEZE: Store the truffles in an airtight container in the freezer for up to 6 months.
Cookie Dough Truffles Recipe FAQs
Use high-quality semisweet chocolate or chocolate chips. Depending on your preference, you can also use dark or milk chocolate.
Use crushed nuts, sprinkles, coconut flakes, or drizzle with more chocolate for a nice look.
No, freezing the truffles helps them hold their shape while dipping.
Yes, chop them into smaller pieces to ensure an even distribution in the dough.
More Cookie Dough Recipes
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Chocolate Chip Cookie Dough Truffles
Equipment
- stand mixer or handheld mixer
- mixing bowls
- baking sheets
- Wax paper OR parchment paper
- Double boiler or heatproof bowl
- measuring cups and spoons
Ingredients
- 8 Tablespoons salted butter at room temperature
- ¾ cup packed light brown sugar
- 2¼ cups all-purpose flour heat-treated* (see notes below)
- 14 ounces can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- 1 ½ pounds semisweet chocolate coarsely chopped
- Mini chocolate chips for garnish
Instructions
MAKE THE COOKIE DOUGH:
- In the bowl of a stand mixer, add the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.
- Add the flour, sweetened condensed milk, and vanilla and beat on low speed until combined. Add the chocolate chips and beat until just combined.
- Cover the bowl with plastic wrap and refrigerate until the mixture has firmed enough to scoop into balls, about 30-60 minutes.
- Line a baking sheet with wax or parchment paper. Once the dough is firm, scoop and roll the cookie dough into 1-1 ½ inch balls.
- Place the cookie dough balls on the prepared baking sheet and freeze for 1-2 hours or overnight.
DIP COOKIE DOUGH BALLS:
- When you’re ready to dip the cookie dough balls, line another baking sheet with wax paper or parchment.
- Then, melt the chopped chocolate in a heatproof bowl set over a pot with about 1 inch of simmering water.
- One at a time, dip each chilled cookie dough ball into the chocolate, coating it entirely in chocolate and using a rubber scraper to remove excess chocolate from the bottom of the truffle.
- Transfer the truffle to the prepared baking sheet and sprinkle with mini chocolate chips. Repeat with the remaining cookie dough balls.
TO FINISH:
- Place the truffles in the freezer to fully set for 1 hour. Then, remove them from the baking sheet and place them in an airtight container.
- Refrigerate the truffles until ready to serve.
Notes
How To Heat-Treat Flour:
Heat-treating your flour is essential to ensure it’s safe for no-bake recipes.- Preheat your oven to 350°F (175°C).
- Spread the flour evenly on a baking sheet lined with parchment paper.
- Bake for 5-7 minutes, stirring halfway through, until the flour reaches 165°F. Use an instant-read thermometer to ensure accuracy.
- Let the flour cool completely before using it in the recipe.
Nutrition
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These are dangerously good!
These look amazing! They would be such a perfect treat for Valentine’s Day (or any special occasion, really!). I need to make these!
I think truffles always look and feel special and these are no different, fab flavours too.
Oh yeeesss all the deliciousness of cookie dough without the raw egg! Perfect!
Oh my goodness, these truffles look so tasty and would be a big hit at any party! I could probably eat a dozen of these yummy bites in one go!
Yum, yum, yum Jillian, these are fab. (I feel really silly about asking the freezer question now that I have actually read the instructions in full and made them!)
They’re tucked away in my freezer now, some for my mum, nana, mother in law and sister as mother’s day presents when they come for lunch next week.
Thanks again
Lucy,
They most definitely can be frozen!
-Jillian
Ah, I am used to tbsp and tsp in UK!
Do you think they can be frozen?!
Deb,
I’m not sure these would keep on the long journey to Afghanistan because of the chocolate coating. =(
Hopefeully you can find another yummy treat to send him.
-Jillian @ Food Folks, and Fun