This post may contain affiliate links.
Cookie Dough Truffles Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 2 hours 30 minutes (includes freezing)
- 🍽️ Serving: 16 truffles
- ⚡ Calories: 292kcal
- 🌶️ Flavor Profile: Brown sugar cookie dough wrapped in a snappy milk chocolate shell
- ✋ Difficulty: Easy, on par with our oreo balls
Quick Answer
Bake flour on a sheet tray at 350 degrees for 5 minutes to make it safe to eat, then cool. Cream butter and brown sugar, mix in vanilla, salt, the flour, and milk, then fold in chocolate chips. Roll tablespoon sized balls, freeze for 2 hours, then dip each ball in melted chocolate, drizzle with the leftover chocolate, and chill 15 minutes until the shell sets.
Jump to:
- Cookie Dough Truffles Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cookie Dough Truffles
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cookie Dough Truffles FAQs
- Other Recommended No Bake Dessert Recipes
- Easy Cookie Dough Truffles (Chocolate Covered)
Why This Recipe Works
Click to see the technique science
- Heat treating the flour makes it truly edible. Five minutes at 350 degrees pasteurizes the flour, eliminating the bacteria risk that makes regular raw dough unsafe, eggs were never the only problem.
- Creamed butter builds real dough texture. Beating softened butter with brown sugar creates the same fluffy, slightly grainy base as actual cookie dough, melted butter would make greasy paste.
- Milk stands in for eggs. Two tablespoons bring exactly the moisture the dough needs to roll cleanly without any of the stickiness eggs would add.
- Freezing is what makes dipping possible. Two hours in the freezer firms the balls so they hold shape in warm melted chocolate and the shell sets on contact instead of sliding off.
- The fork dip and tap method gives a thin shell. Lifting each ball on fork tines and tapping off the excess leaves a delicate, snappy coating instead of a thick chocolate puck.
- Short microwave bursts protect the chocolate. Twenty second intervals with stirring keep the chocolate glossy and fluid, one long blast scorches it into a grainy mess.
Why You’ll Love This Recipe
- All the joy of eating cookie dough from the bowl, zero food safety guilt.
- No oven, no candy thermometer, no special equipment, just roll, freeze, and dip.
- They look like a fancy chocolate shop box next to our almond joy cookies on a holiday tray.
Key Ingredients
Seven ingredients, all pantry regulars, and every one has a job:
- All Purpose Flour: Heat treated in the oven for 5 minutes to make it safe to eat raw, do not skip this step, raw flour is the actual food safety risk in cookie dough, not just the missing eggs.
- Unsalted Butter: Softened, not melted. Creaming it with the sugar builds that authentic cookie dough texture.
- Light Brown Sugar: The molasses in brown sugar is what makes these taste like real deal cookie dough instead of sweet paste.
- Milk: Two tablespoons replace the moisture eggs would normally bring, keeping the dough rollable and soft.
- Milk Chocolate Chips, Divided: Some get folded into the dough, the rest melt into the shell and drizzle. Semi sweet or dark work just as well if that is your team.
See recipe card for exact quantities.
Variations and Substitutions
One dough, endless truffle personalities:
- Dark or white shell: Any chocolate melts into the coating, white chocolate with a milk chocolate drizzle is stunning.
- Sprinkle party: Add rainbow sprinkles to the dough for birthday cake truffles the kids will claim entirely.
- Peanut butter swirl: Swap 2 tablespoons of butter for peanut butter in the dough, then finish with a peanut butter drizzle.
- Mint chip: A quarter teaspoon of peppermint extract plus a green tinted white chocolate shell for the holidays.
- Sea salt finish: A tiny pinch of flaky salt on the wet chocolate makes them taste high end candy counter.
- Truffle pops: Freeze a lollipop stick into each ball before dipping, same trick as our oreo balls get for parties.
How to Make Cookie Dough Truffles
- Preheat the oven to 350 degrees. Spread the flour in a single layer on a parchment lined sheet tray and bake for 5 minutes, then let it come to room temperature.
- With a hand mixer, cream the softened butter and brown sugar, then add the vanilla and salt and mix to combine.
- Add the cooled flour and mix until crumbly, then add the milk and mix until a soft dough forms.
- Fold in 3/4 cup of the chocolate chips with a spoon or spatula.
- Roll tablespoon sized balls, place them on a wax or parchment lined tray, and freeze for 2 hours or overnight. Melt the remaining chocolate chips in 20 second microwave bursts, stirring between each. Dip each frozen ball, lifting it out with a fork and tapping off the excess.
- Place the dipped truffles on the lined tray, drizzle with the remaining melted chocolate from a piping bag or zip top bag with the corner snipped, and freeze 15 minutes until set. Store in the refrigerator until serving.
Recipe Tips & Tricks
- Cool the flour completely before it hits the butter, warm flour melts the creamed base and loosens the dough.
- Sift the flour after baking if it clumped in the oven, ten seconds with a fork or sifter fixes it.
- Use mini chocolate chips in the dough if you have them, they distribute better in tablespoon sized truffles.
- Keep the balls frozen until the second you dip, work in two batches, leaving half in the freezer while you coat the first.
- Thin stubborn chocolate with a half teaspoon of coconut oil or shortening for a smoother, shinier shell.
- Chill your hands under cold water before rolling if the dough starts sticking, warm palms are the enemy.
Serving Ideas and Suggestions
These cookie dough truffles are the star of any no bake dessert board. We pile them next to oreo balls and crockpot candy for the holidays and let the tray fight for itself.
They make a genuinely great edible gift, tuck six in a mini candy box with a ribbon and you have a homemade present that looks store bought in the best way, right up there with chocolate covered peanut butter pretzels.
For dessert night at home, chop a couple over a bowl of cookie dough ice cream for the most cookie dough thing we have ever served.
Serve them slightly chilled, straight from the fridge they are firm and snappy, after 10 minutes on the counter the centers soften to perfect cookie dough texture.
Cookie Dough Truffles FAQs
Yes, completely. This recipe solves both raw dough risks: the flour is heat treated in the oven for 5 minutes to kill any bacteria, and the dough is made without eggs, using milk for moisture instead. That combination makes the dough fully safe to eat raw by design.
Raw flour is a raw agricultural product and can carry bacteria like E. coli, it is actually the bigger risk in raw cookie dough, not the eggs. Baking the flour at 350 degrees for 5 minutes pasteurizes it. Do not skip it, the step takes 5 minutes and makes the whole recipe safe.
Stored in an airtight container in the refrigerator, they keep for up to 2 weeks, the chocolate shell seals the dough beautifully. For longer storage, freeze them up to 3 months and thaw individual truffles in the fridge. They also hold at room temperature for a couple of hours on a dessert tray.
They are not cold enough. The balls need a full 2 hours in the freezer so they are solid when they hit the warm chocolate. Work in small batches, keeping the rest frozen, and use a fork to lower and lift each ball rather than dropping it in, which knocks off crumbs that thicken the chocolate.
Milk chocolate chips are the classic pairing with the brown sugar dough, but semi sweet balances the sweetness and dark chocolate makes them feel fancy. Chips melt fine in 20 second microwave bursts, or use candy melts or almond bark if you want an extra glossy, faster setting shell.
They were made for it. Roll and freeze the undipped balls up to a month ahead in a freezer bag, then dip whenever you need them. Finished truffles keep 2 weeks refrigerated, so making them several days before a party is no problem at all, the shell keeps everything fresh.
Still in a cookie dough mood? Our no churn cookie dough ice cream uses the same safe to eat dough trick.
Want it by the spoonful instead? Our edible sugar cookie dough skips the dipping entirely.
Easy Cookie Dough Truffles (Chocolate Covered)
Ingredients
- 1 cup all-purpose flour
- 1 stick unsalted butter softened
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons milk
- 3 cups milk chocolate chips or any flavor chocolate you prefer divided
Instructions
- Preheat the oven to 350°F. Line a sheet tray with parchment paper. Add the flour in a single layer and bake for 5 minutes. Take out of the oven and allow to come to room temperature.
- With a hand mixer, cream the butter and brown sugar.
- Add the vanilla and salt and mix to combine.
- Add in the flour and mix until you get a crumbly texture.
- Add the milk and mix. Add in ¾ cup of the chocolate chips and fold in with a spoon or spatula.
- Take a tablespoonful of the cookie dough and roll into balls, placing them on a tray covered in wax or parchment paper. Place in the freezer for 2 hours or overnight.
- Melt the remaining chocolate chips in a microwave safe container. Microwave in batches of 20 seconds and stir with a spoon until melted.
- Take out the dough balls and place them one at a time into the melted chocolate. Get them coated in the chocolate and using a fork, take it out, tapping the excess chocolate off on the side of the bowl. Place on the wax or parchment paper. Continue until all the dough balls are coated.
- Place any remaining chocolate into a piping bag or plastic bag with the tip cut off and drizzle the tops of the truffles with more chocolate.
- Place back in the freezer for 15 minutes until the chocolate hardens. Transfer truffles into an airtight container and store in the refrigerator until ready to serve.
Notes
- Use other extracts, see above for some ideas.
- This can easily be doubled to make more.
- Other chocolates can be used, see above on some of our ideas.
- This is a great base recipe, additional mix-ins can be added, see above for more.
- Make sure you heat treat your flour before making these, this will bake out any bacteria in the flour itself making these safe to eat.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Hey,
Just after I’ve read the name and I felt in love already!! Chocolate chip cookie.. Feel I should made these with my friends this Christmas. ‘3 Cups milk chocolate chips (or any flavor chocolate you prefer)’ – I would try some white chocolate they should look amazing.
Cheers,
Val
These look amazing! Just wondering how about how many this will make? I didn’t see a yield, or did I just miss it? Thanks!
Thank you for sharing on Show Me Your Plaid Monday’s Linky Party!!! You are one of this weeks features!!!
These look absolutely delicious! The only thing better than a cookie is the dough. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.
Oh yes, I want some of these for sure, just a couple….hundred. We love cookie dough ice cream, so these would be double yummy added in! Thanks for linking to Snickerdoodle Sunday!
okay these look like my next new food group. super amazing and super yummy. so making these for my family