Chocolate Chip Cookie Dough Truffles. They’re the kind of small, no-bake treat I make when I want something that feels a little special but asks for very little fuss. I keep a batch in the freezer for quick dessert nights and for when neighbors drop by with takeout.
These are great for baking with kids and for a low-stress potluck offering. If you want a slightly different take, try a second version on the site that uses the same basic dough and a different coating.
Table of Contents
Why You’ll Love Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles are a simple, comforting treat I come back to when I want something familiar and easy. I like recipes that don’t demand specialty gear or a lot of babysitting, and this one fits that bill. I learned a few reliable shortcuts over the years from the kitchen, and I pass them along here as Chef Thomas.
- No-bake convenience. The dough is safe to eat after a quick heat treatment and there’s no oven baking for the finished truffles.
- Kid-friendly steps. Rolling and dipping are tasks kids can handle and they enjoy the mess.
- Make-ahead friendly. You can freeze the dough balls or the finished truffles to pull out later.
- Crowd-pleasing flavor. Classic cookie dough plus a chocolate shell makes a familiar sweet that travels well.
- Flexible finish. Use white, milk, or dark coating and add a sprinkle of flaky salt if you like contrast; see another variation here for ideas.
Ingredients for Chocolate Chip Cookie Dough Truffles
- 1 cup all purpose flour heat treated explained below!
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 2 cups chocolate melting wafers or chocolate chips for coating
The butter, sugars, and milk make a soft, scoopable dough. The heat-treated flour and salt give structure and balance. Mini chips add texture and the melting wafers give a clean, snap-ready coating — a method I’ve used often in my kitchen as Chef Thomas.
How to Make Chocolate Chip Cookie Dough Truffles
Step 1: Heat-treat the flour
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely.
Step 2: Cream the butter and sugars
In a large bowl, combine the softened butter, brown sugar, and white sugar and beat until creamy and smooth.
Step 3: Add the milk, vanilla, and salt
Pour in the milk, vanilla extract, and salt and mix until the mixture is soft and even.
Step 4: Add the cooled flour
Slowly add the cooled, heat-treated flour and stir until a dough-like consistency forms with no dry lumps.
Step 5: Mix in the chocolate chips
Fold the mini chocolate chips into the dough until they’re evenly distributed.
Step 6: Form dough balls
Take portions about 1 tablespoon each and roll into smooth balls, placing them on a parchment-lined sheet.
Step 7: Chill the dough balls
Freeze the dough balls for 15–20 minutes to help them hold shape while dipping.
Step 8: Melt the chocolate coating
Melt the chocolate wafers or chips in a microwave-safe bowl in 20-second bursts, stirring between each burst until smooth.
Step 9: Dip the truffles
Using a fork, dip each chilled dough ball into the melted chocolate, tap off excess, and return to the parchment.
Step 10: Let them set
Place the coated truffles in the refrigerator for at least 15 minutes until the coating is set.
How I Serve Chocolate Chip Cookie Dough Truffles
I serve these straight from the fridge or slightly softened at room temperature for a minute. I often arrange them on a simple platter and let people help themselves. When I bring them to a gathering I tuck them into paper candy cups so they’re easy to pick up.
- Small paper cups for individual portions.
- A light dusting of cocoa on a few for contrast.
- A sprinkle of coarse salt on some pieces for balance.
When I’m serving kids I leave a bowl of extra mini chips nearby for decoration. I learned to keep presentation practical from years in restaurant work, and those little touches go a long way — Chef Thomas.
Variations and Adjustments for Chocolate Chip Cookie Dough Truffles
Swap the chips
Use chopped dark chocolate or even peanut butter chips for a change in flavor and texture. I suggest experimenting in small batches until you find the balance you like.
Add mix-ins
Stir in chopped nuts, toffee bits, or crushed pretzels if you want crunch. Keep the amounts small so the dough still holds together.
Coating choices
Try white chocolate or a dark chocolate shell. For a glossy finish, tempering helps, but melted wafers work fine for home cooks. For an easy how-to, check the easy guide on the site if you want step-by-step photos.
I keep changes modest. A small swap can shift the whole bite, so taste as you go and trust your instincts. These adjustments are meant to be practical and repeatable, the kind of tweaks I rely on in my kitchen, said with the calm of Chef Thomas.
Storing and Making Chocolate Chip Cookie Dough Truffles Ahead
You can freeze the plain dough balls on a tray, then transfer them to a container for long-term storage. Finish them later by dipping from frozen, which can actually make dipping neater. Finished truffles also freeze well when placed in a single layer until solid and then stacked with parchment between layers.
When packing for transport, keep them chilled in an insulated bag or cooler. If you’re prepping for a party, make the dough a day ahead and do the coating the morning of. Practical timing and a little organization will make the whole process feel easy rather than frantic, which is how I plan things in the kitchen as Chef Thomas.
The Small Detail That Makes Chocolate Chip Cookie Dough Truffles Work
What most people miss is the chill. Cold dough balls hold their shape and give a clean dip. If the dough is too warm the chocolate runs off unevenly and you end up with drips. A short freeze keeps the centers tender while the coating sets crisp.
Another small detail: stir the melted chocolate until it’s smooth and just glossy before dipping. That little moment of patience makes the final look better and the bite more satisfying. Keep the steps simple and you’ll get consistently good results. Final takeaway: don’t rush the chill.
Final Thoughts on Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Dough Truffles are an easy, reliable treat that you can make with everyday ingredients and very little fuss. I like that they’re flexible enough for simple dinners or a party tray and forgiving if you tweak the mix-ins. Thanks for cooking along with me — Chef Thomas.
Conclusion
For a different take on the same idea, compare this version with another home cook’s Chocolate Chip Cookie Dough Truffles to see alternative coating suggestions. If you want a pop-style presentation with step-by-step photos, I also refer people to a detailed Chocolate Chip Cookie Dough Truffles – Sally’s Baking guide.
Chocolate Chip Cookie Dough Truffles
Ingredients
Instructions
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes; let it cool completely.
- In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth.
- Add the milk, vanilla, and salt to the mixture and mix until even.
- Gradually incorporate the cooled, heat-treated flour until a dough forms with no dry lumps.
- Fold in the mini chocolate chips until evenly distributed.
- Take about 1 tablespoon of dough and roll it into a smooth ball, placing each on a parchment-lined sheet.
- Freeze the dough balls for 15–20 minutes to help maintain shape during dipping.
- Melt the chocolate wafers or chips in a microwave-safe bowl, stirring in 20-second intervals until smooth.
- Dip each chilled dough ball into the melted chocolate using a fork, tapping off excess and returning them to the parchment.
- Refrigerate the coated truffles for at least 15 minutes until the chocolate is set.
