Chocolate Chip Cookie Dough hidden inside of chocolate covered truffles = Chocolate Chip Cookie Dough Truffles.

bowl of chocolate chip cookie dough truffles one with bite taken out of it

These Chocolate Chip Cookie Dough Truffles are little bites of egg free chocolate chip cookie dough covered in a chocolate coating. They are the best-tasting truffles with a tender cookie dough inside and a hard chocolate shell on the outside.

ingredients displayed for making chocolate chip cookie dough truffles

Ingredients Needed:

  • salted butter
  • light brown sugar
  • vanilla extract
  • all purpose flour
  • canned sweetened condensed milk
  • miniature chocolate chips
  • chocolate (almond) bark
  • sprinkles, for topping (optional)
three photos showing how to make chocolate chip cookie dough truffles

The complete, printable recipe is at the end of this post.

  1. In a large bowl, use an electric mixer to cream together butter and brown sugar. Add the vanilla. Beat in the flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in the sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
  2. Cover the bowl of cookie dough and refrigerate until the dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
  3. Melt the chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They’ll begin to set pretty quickly. Keep them refrigerated until ready to serve.
bowl of chocolate chip cookie dough truffles

Recipe Tip

To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F.  Then it will be safe to use in an uncooked cookie dough recipe like this one.

a few chocolate chip cookie dough truffles with one bite taken out

What I Love About This Recipe:

  1. It reminds me of my chocolate chip cookie dough brownies recipe, which is also amazing!
  2. They are bites of delicious, and they’re fun to display on a dessert table because no one is expecting what’s inside.
  3. I love that you can decorate these with white chocolate drizzled on top or some sprinkles or chocolate chips.
fingers holding a chocolate chip cookie dough truffle with bite taken out

bowl of chocolate chip cookie dough truffles one with bite taken out of it
4.82 from 11 votes

Chocolate Chip Cookie Dough Truffles

Egg free chocolate chip cookie dough chilled and dipped in chocolate to create truffles!
Prep: 40 minutes
Chill Time:: 1 hour
Total: 1 hour 40 minutes
Servings: 40 truffles
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Ingredients

Instructions 

  • In a large bowl, use an electric mixer to cream together butter and brown sugar. Add the vanilla. Beat in the flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in the sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.
  • Cover the bowl of cookie dough and refrigerate until the dough is firm (at least 1 hour- maybe more… you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.
  • Melt the chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They’ll begin to set pretty quickly. Keep them refrigerated until ready to serve.

Notes

  • *To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F.  Then it will be safe to use in an uncooked cookie dough recipe like this one.
  • *I use the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. It’s available at Sam’s Club- they may have it at Costco too. 
  • *You may wish to speed up the chilling process and place the balls into the freezer, but it’s not such a good idea. The dough freezes up and then when it begins to warm up again- it expands and may cause the chocolate coating to crack.
  • *Have your own favorite cookie dough recipe? Leave out the eggs, add a little milk to compensate for any dryness in the dough, and try making truffles with your own recipe!

Nutrition

Serving: 40truffles, Calories: 211kcal, Carbohydrates: 26g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 38mg, Potassium: 145mg, Fiber: 1g, Sugar: 18g, Vitamin A: 115IU, Vitamin C: 0.2mg, Calcium: 49mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Chocolate Chip Cookie Dough Truffle cut in half
4.82 from 11 votes

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185 Comments

  1. Marie says:

    I just made these the other night, except, I just used a bag cookie dough mix, added 1/2 cup of butter, left out the egg and it still turned out great! Thanks for the recipe, Lori. I just found your site not long ago and I absolutely love it. I plan of trying many more of your recipes 🙂

    1. Lori Lange says:

      Yay!

  2. christina says:

    I just made these with my 2 year old daughter but were just eating the dough!!!.we.couldn’t wait for them to be covered in chocolate! There amazing! Is this a recipe that could be baked? Not that I want to just a thought! I love your site and your recipes! Thank you!

    1. Lori Lange says:

      No, you cannot bake them because there is no egg.

  3. Angela says:

    I just got done rolling these into the balls. first, i tasted the mix and its DELICIOUS! second, i found it 10x’s easier while shaping them into balls to keep my fingers wet. I kept a cold glass of water next to me and kept dipping them in when i noticed the dough starting to stick. my little balls came out perfect and i have exactly 50 of them.

  4. Angela says:

    I just got done making these and just put them in the fridge to cool. the mix itself came out great! have no problems with it being too runny. i can tell from the consistency that it will be perfect. i’ll keep you updated on the results! thanks for the recipe!

  5. Tammy Destefano says:

    I LOVE these!! I’ve passed your recipe on to so many people! Thanks for adding a few pounds to my back end 🙂 Merry Christmas!

  6. wsweetie says:

    I just made these and after 2 hours they don’t seem to be setting up at all…I’m thinking it’s because I used margarine instead of butter… I hate to waste what I’ve made, but I don’t see them being set up enough to roll into balls. I’m assuming you used salted butter? Maybe I’ll give it a go again with the salted butter.

    1. Lori Lange says:

      Yes, margarine will not work with this recipe. Much too soft!

  7. Karyn says:

    Not sure if anyone else shared this, but I found that the easiest way to coat them in chocolate is to use two spoons. Coat them both in the chocolate, then kind of juggle the cookie dough ball between the two until you cover it on all sides. Thanks for the great recipe, I’m giving these away to my coworkers as a Christmas gift along with Oreo Truffles. Happy Holidays!

  8. Lea says:

    I’m about to get up and start making these as Christmas presents 😀 Very excited!!! xxx

  9. Sarah says:

    I just made these… amazing! Thank you!!!

  10. Megan says:

    I stumbled upon this recipe and I absolutely love it! They’re so fun to make and they have been a hit at every party I bring them too, everyone wants the recipe from me! Great recipe, thanks for sharing 🙂