These chocolate chip cookie dough truffles are a dreamy no-bake dessert made with edible cookie dough and coated in a smooth layer of rich chocolate. Each bite delivers the nostalgic flavor of classic cookie dough wrapped in a decadent chocolate shell, making them perfect for holidays, parties, or whenever you crave something sweet.
Why You’ll Love This Recipe
Safe-to-eat cookie dough: The flour is heat treated and there are no eggs, so you can enjoy every bite worry-free.
No-bake dessert: Aside from heat treating the flour, there’s no oven required, making it ideal for warmer months.
Perfect for gifting: These truffles look beautiful packaged in a box or tin for holidays and special occasions.
Freezer-friendly: Make a batch ahead of time and freeze for whenever a sweet craving hits.
Customizable coating: Dip them in semisweet, bittersweet, milk, or white chocolate for different flavor variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¼ cups all-purpose flour
8 tablespoons unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
14 ounces sweetened condensed milk (1 can)
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips
1 ½ pounds semisweet or bittersweet chocolate, coarsely chopped
2 to 3 tablespoons mini chocolate chips, for garnish
Directions
Heat treat the flour. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the flour in a thin, even layer. Bake for 5 minutes, or until the flour reaches 160°F (71°C) when checked with a thermometer. Let it cool completely, about 30 minutes.
In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer on medium-high speed for about 2 minutes, until light and fluffy.
Add the cooled flour, sweetened condensed milk, and vanilla extract. Mix on medium speed until fully combined and smooth.
Fold in the ½ cup mini chocolate chips until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours, until the dough is firm enough to shape.
Scoop and roll the chilled dough into 1 to 1 ½ inch balls (about 1 tablespoon each). Place them on a wax paper–lined baking sheet.
Transfer the tray to the freezer and chill the balls for 1 to 2 hours, until very firm.
Melt the chopped chocolate in a heatproof bowl set over a pot of gently simmering water, stirring until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each interval.
Using a fork or toothpick, dip each frozen dough ball into the melted chocolate, ensuring it is fully coated. Gently tap off excess chocolate and return to the lined baking sheet.
Immediately sprinkle a few mini chocolate chips on top for garnish before the coating sets.
Refrigerate the dipped truffles until the chocolate is completely firm, about 20 to 30 minutes. Serve chilled or slightly softened at room temperature.
White chocolate coating: Use 1 ½ pounds white chocolate instead of semisweet for a sweeter finish.
Dark chocolate lovers: Choose bittersweet chocolate for a richer, less sweet coating.
Sugar cookie center: Omit the mini chocolate chips in the dough and roll the centers in a light coating of granulated sugar before dipping.
Flavor twists: Add ½ teaspoon almond extract or ½ teaspoon cinnamon to the dough for a unique flavor variation.
Sprinkle topping: Decorate with rainbow sprinkles, crushed nuts, or drizzle with contrasting melted chocolate for a decorative finish.
Mini version: Roll into smaller 1-inch balls for bite-sized party treats and increase the yield.
Storage/Reheating
Storage: Store the truffles in an airtight container in the refrigerator for up to 1 week. Keep them chilled to maintain their shape and texture.
Freezing: Place in a freezer-safe container or sealed bag and freeze for up to 3 to 4 months. Separate layers with parchment paper to prevent sticking.
Thawing: Allow frozen truffles to thaw in the refrigerator for several hours before serving. They can also sit at room temperature for 15 to 20 minutes before enjoying.
Reheating is not recommended, as the chocolate coating may melt unevenly.
FAQs
Can I skip heat treating the flour?
No. Heat treating the flour ensures it reaches a safe temperature of 160°F, eliminating potential bacteria and making the cookie dough safe to eat.
Can I use dark brown sugar instead of light brown sugar?
Yes, but the flavor will be slightly deeper and more molasses-forward. Light brown sugar provides a more classic cookie dough flavor.
Why do my truffles lose their shape?
If the dough becomes too warm while dipping, return the balls to the freezer for 20 to 30 minutes to firm up again.
Can I use milk chocolate for coating?
Yes. Milk chocolate creates a sweeter, creamier outer shell.
How do I get a smooth chocolate coating?
Make sure the dough balls are very cold before dipping and tap gently to remove excess chocolate. Using a toothpick can help achieve a smoother finish.
Can I make these dairy-free?
You can experiment with dairy-free butter, dairy-free condensed milk alternatives, and dairy-free chocolate, though the texture may vary slightly.
How long should I chill the dough before rolling?
Refrigerate for at least 30 minutes, but up to 2 hours if needed, until the dough is firm and easy to handle.
Can I double the recipe?
Yes. Simply double all ingredient quantities. Ensure you have enough space in your refrigerator and freezer for chilling.
Do these need to be refrigerated?
Yes. Refrigeration helps them maintain their structure and keeps the chocolate coating firm.
Can I make these ahead for a party?
Absolutely. They can be made several days in advance and stored in the refrigerator or frozen until needed.
Conclusion
Chocolate chip cookie dough truffles are the ultimate treat for cookie dough lovers. With their soft, sweet centers and crisp chocolate coating, they strike the perfect balance between nostalgic comfort and elegant indulgence. Easy to prepare and perfect for sharing, these truffles are sure to become a favorite for holidays, celebrations, and everyday sweet cravings.
No-bake chocolate chip cookie dough truffles made with safe-to-eat edible cookie dough and coated in a rich chocolate shell for a decadent bite-sized dessert.
Total Time:1 hour 12 minutes
Yield:48 truffles
Ingredients
2¼ cups all-purpose flour
8 tablespoons unsalted butter, softened
¾ cup light brown sugar, packed
14 ounces sweetened condensed milk (1 can)
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips
1½ pounds semisweet or bittersweet chocolate, coarsely chopped
2–3 tablespoons mini chocolate chips, for garnish
Instructions
Preheat oven to 350°F (175°C). Spread flour on a parchment-lined baking sheet and bake 5 minutes until it reaches 160°F (71°C). Cool completely.
Cream softened butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
Add cooled flour, sweetened condensed milk, and vanilla. Mix until smooth.
Fold in mini chocolate chips.
Refrigerate dough 30 minutes to 2 hours until firm.
Scoop into 1–1½ inch balls (about 1 tablespoon each) and place on lined baking sheet.
Freeze 1–2 hours until very firm.
Melt chopped chocolate over a double boiler or in 30-second microwave intervals, stirring until smooth.
Dip each frozen ball into melted chocolate, tap off excess, and return to baking sheet.
Immediately garnish with mini chocolate chips before coating sets.
Refrigerate 20–30 minutes until chocolate is firm. Serve chilled or slightly softened.
Notes
Keep dough balls very cold before dipping for smooth coating.
Store refrigerated up to 1 week.
Freeze up to 3–4 months with parchment between layers.
Use white, milk, or dark chocolate for coating variations.
Do not skip heat treating the flour for food safety.
