Chocolate Chip Cookie Dough hidden inside of chocolate covered truffles = Chocolate Chip Cookie Dough Truffles.
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 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)
How to make Chocolate Chip Cookie Dough Truffles:
The complete, printable recipe is at the end of this post.
- 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.
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.
What I Love About This Recipe:
- It reminds me of my chocolate chip cookie dough brownies recipe, which is also amazing!
- They are bites of delicious, and they’re fun to display on a dessert table because no one is expecting what’s inside.
- I love that you can decorate these with white chocolate drizzled on top or some sprinkles or chocolate chips.
Favorite Chocolate Chip Cookie Recipes:
Chocolate Chip Cookie Dough Truffles
Egg free chocolate chip cookie dough chilled and dipped in chocolate to create truffles!
Ingredients
- ½ cup (1 stick) salted butter
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (see Recipe Notes)
- One 14-ounce can sweetened condensed milk
- 1 cup miniature chocolate chips
- 1½ pounds chocolate bark, for melting and dipping
- additional chocolate chips and sprinkles, for topping
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.
I have made these the past two years for my preschool parents, as well as for my family, and they love them!!?
Hi! I am wanting to try these they look amazing! I was wondering if you could tell me what size cookie scoop you use to get how many truffles? Thank you!
I have a couple of cookie scoops, and I used my smaller one for these. Not sure of the size!
I can eat about 10 of these in one sitting. SO GOOD!
We can’t stop eating these they’re so good
My family goes wild for these!
So easy to make!
Oh, yeah! I’m all about the cookie dough, too, and these truffles are one of the best things I’ve ever eaten!!!
Fun and unique for edible gifts! These were great on our cookie exchange platters this year!
These are absolutely a family favorite and we made them for holiday gifts this year too!
I was hesitant to making this recipe after I seen the comments about the dough not hardening enough. However I tried it and was not disappointed. The dough came out perfect, I had no issues at all and only refrigerated the dough about 50 minutes. With baking you have to be very precise with the measurements of ingredients. I would def make these again. They are sweet but perfect at the same time. My family loved them! The only thing I changed was toasting the flour and allowing it to cook before I used it.