Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles is how I make them when I want something sweet that doesn’t slow the day down. There’s no oven to wait on and no timing to worry about. You mix, roll, chill, and dip. That’s it. The result feels familiar and comforting, like cookie dough you’re allowed to serve on purpose.

I’ve made these for family get-togethers, school events, and quiet weekends at home. They hold their shape, travel well, and don’t melt into a mess if you plan ahead just a little.

Why These Cookie Dough Truffles Are a Good Choice

Chocolate Chip Cookie Dough Truffles work because they don’t ask much of the cook. You don’t need special tools or perfect technique.

They’re easy to portion, easy to store, and easy to hand off. That’s why I keep coming back to them.

• No baking or oven time
• Simple steps with room for small mistakes
• Good for kids helping in the kitchen
• Soft center with a clean chocolate coating

I prefer desserts that feel steady. This one does. That’s something Chef Thomas looks for in any no-bake recipe.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups heat-treated all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon milk, only if needed
• 1 cup mini chocolate chips
• 1 1/2 cups semisweet chocolate chips for coating
• 1 tablespoon coconut oil or shortening, optional

These amounts give you a dough that rolls easily and stays soft after chilling. Mini chips spread out better than large ones, which keeps each bite balanced.

How to Make Chocolate Chip Cookie Dough Truffles

Cream the butter and sugars
Mix until smooth and pale. This keeps the dough tender.

Add the vanilla
Stir it in fully so the flavor carries through.

Add flour and salt
Mix gently until no dry spots remain.

Adjust the dough
If it feels crumbly, add a little milk. Go slow.

Fold in chocolate chips
Stir just enough to spread them out.

Roll the dough
Form small balls and place them on a lined tray.

Chill
Freeze for 15 to 20 minutes so they firm up.

Melt the coating chocolate
Heat slowly and stir often until smooth.

Dip the truffles
Coat each one and let the excess drip off.

Let them set
Rest until the chocolate firms up.

This process stays calm from start to finish. That’s something Chef Thomas values more than speed.

How I Serve Them

I usually keep things simple. Chocolate Chip Cookie Dough Truffles don’t need much decoration.

• Served on a plain platter
• Set in mini liners for parties
• Stored in a small container for sharing

For kids, I’ll sometimes let them add a few sprinkles or extra chips before the chocolate sets. It turns dessert into an activity without extra work.

Variations That Work Well

You can change these without trouble.

• Use milk or dark chocolate for the coating
• Add chopped nuts or crushed pretzels
• Make smaller bites for dessert boards

If the dough feels too soft, chill it longer. If it feels dry, a teaspoon of milk usually fixes it. These are small adjustments I’ve made many times.

Chef Thomas’s Tips

• Always chill before dipping
• Use a shallow bowl for coating
• Work in small batches
• Let the chocolate set fully before stacking

These habits keep the truffles neat and easy to handle.

Storing and Making Ahead

Store finished truffles in an airtight container in the fridge for several days. For longer storage, freeze them with parchment between layers. Let them sit out a few minutes before serving so the chocolate isn’t too firm.

When I’m planning ahead, I freeze the dough balls first and dip them later. That approach has saved me more than once. It’s the kind of practical habit Chef Thomas sticks with.

Final Thoughts

Chocolate Chip Cookie Dough Truffles are simple, reliable, and easy to share. They don’t demand attention, but people always notice them. That’s why they’ve earned a place in my kitchen.

If a dessert fits real life and still feels like a treat, it’s worth keeping around. That’s how Chef Thomas looks at it.

Leann Kirlin

Chocolate Chip Cookie Dough Truffles

Easy no-bake treats that combine soft cookie dough with a crispy chocolate shell, perfect for gatherings or snacks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 24 truffles

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour (heat-treated) Ensure it is heat-treated for safety.
• 1/4 teaspoon salt
• 1 tablespoon milk (if needed) Use if the dough is too crumbly.
• 1 cup mini chocolate chips

Coating Ingredients

• 1 1/2 cups semisweet chocolate chips For coating.
• 1 tablespoon coconut oil or vegetable shortening Optional, for melting.

Get Recipe Ingredients

Instructions

 

Preparation

1. Beat the softened butter with brown and granulated sugar until light and fluffy.
2. Mix in the vanilla until evenly distributed.
3. Gradually add the heat-treated flour and salt, stirring gently to form a soft dough.
4. If the dough is crumbly, add a tablespoon of milk to bind it together.
5. Fold in the mini chocolate chips until evenly distributed.
6. Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
7. Freeze the dough balls for 15–20 minutes until firm.

Coating

1. Melt the semisweet chocolate chips with coconut oil (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth.
2. Dip each chilled dough ball in the melted chocolate, allowing excess to drip off.
3. Place the coated truffles back on the parchment paper to set.
4. Let the truffles set at room temperature or in the fridge until the chocolate hardens.

Notes

These truffles are perfect for gatherings and can be stored in an airtight container in the fridge or frozen for longer storage. Kid-friendly and easy to make!