Cookie Dough Truffles are one of those small treats I lean on when the oven is already full or when kids want something they can help with. They’re no-bake, easy to portion, and calm to make. If you like a stronger chocolate note, my chocolate chip cookie dough truffles follow the same idea with a little more richness.
This version stays simple. It’s quick, flexible, and meant for real kitchens. Nothing fancy. Just something sweet that works.
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Why You’ll Love Cookie Dough Truffles
Cookie Dough Truffles are the kind of recipe I reach for when I want something that feels thoughtful without taking much time. I’ve been making snacks like this for years, and they’ve always been easy to share and easy to adjust.
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No-bake ease
No oven, no timing stress. -
Hands-on and friendly
Rolling and dipping are good jobs for kids or guests. -
Good texture
Soft center with a light chocolate shell. -
Easy to scale
Make a dozen or a few dozen without changing much.
That balance is why they stay in my rotation. It’s the sort of recipe Chef Thomas trusts when things are busy.
Ingredients
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1 cup edible cookie dough
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1 cup chocolate chips
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1 tablespoon coconut oil
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Sprinkles or a pinch of salt, optional
These few ingredients do their jobs well. The dough gives sweetness and body. The chocolate and oil melt smoothly and set clean. I like recipes where each part behaves the same way every time, and Chef Thomas keeps this one around for that reason.
How I Make Cookie Dough Truffles
Form the centers
Roll the cookie dough into small, even balls. Set them on a lined tray. Keep the size consistent so they chill and coat evenly.
Melt the chocolate
Combine the chocolate chips and coconut oil in a heat-safe bowl. Heat in short bursts, stirring often, until smooth.
Dip the truffles
Drop each dough ball into the chocolate. Coat it fully and tap off the extra. A thin shell sets better.
Finish them
Place the coated truffles back on the tray. Add sprinkles or a light pinch of salt if you like.
Chill to set
Refrigerate until the coating firms up. Let them sit a few minutes before serving if you want a softer bite.
How I Serve Cookie Dough Truffles
I usually keep the serving simple. These don’t need much help.
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Set on a small platter
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Placed in mini paper liners for parties
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Piled in a shallow bowl for casual snacking
Most of the time I serve them with coffee or cold milk. That pairing has worked well in my kitchen for years. It’s how Chef Thomas keeps things easy.
Variations and Adjustments
Change the coating
Milk, dark, or white chocolate all work. Use what you have.
Add mix-ins
Stir small pieces of nuts, pretzels, or mini chips into the dough. Keep additions small so the centers stay smooth.
Adjust the size
Make smaller bites for parties or larger ones for dessert. Larger truffles need a little more chill time.
Small flavor changes
A touch of vanilla in the dough or a pinch of espresso powder in the chocolate adds depth without taking over. These are the kinds of small tweaks Chef Thomas uses when he wants the recipe to feel personal.
Chef Thomas’s Tips
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Keep the dough balls the same size
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Use a shallow bowl for dipping
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Tap off extra chocolate right away
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Chill before serving for the cleanest texture
Storing and Making Ahead
Store Cookie Dough Truffles in a single layer or with parchment between layers in the fridge. They keep well for a couple of days. For longer storage, use an airtight container and keep them cool.
When serving from the fridge, let them sit out a few minutes. The center softens and tastes better. When I’m hosting, I often make extra and keep them chilled. That habit has saved me more than once, and it’s one Chef Thomas sticks to.
The Small Detail That Makes Them Work
Uniform size matters more than people think. Even pieces coat better and set at the same pace. The other detail is keeping the chocolate layer thin. Too much coating slows setting and makes the truffle heavy. A light hand gives a cleaner finish.
The takeaway is simple. Start neat and stay steady.
Final Thoughts
Cookie Dough Truffles are easy to make, easy to share, and forgiving if you adjust them along the way. They work for afternoons with kids or as a quick after-dinner treat. They don’t ask much, and they deliver every time.
That’s why they’ve earned a spot in my kitchen. It’s the kind of recipe Chef Thomas is happy to pass along.
Cookie Dough Truffles
Ingredients
Instructions
- Roll the edible cookie dough into small, even balls and place them on a baking sheet.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the mixture is glossy and smooth.
- Dip each cookie dough ball into the melted chocolate, ensuring it’s fully coated and tapping off excess.
- Place back on the baking sheet and sprinkle with sprinkles if desired.
- Refrigerate until the chocolate sets, then move to a serving plate or storage container.
