I still remember the first time I made these Chocolate Chip Cookie Dough Truffles Recipe—I had flour on my counter, chocolate on my fingers, and a huge smile on my face. I wanted something that tasted like cookie dough but felt a little more special than eating it straight from the bowl. After a few tweaks and a lot of taste-testing, these truffles turned into my go-to no-bake dessert.

They’re rich, soft, and coated in a smooth chocolate shell that cracks perfectly when you bite in. Every time I make them, I feel like I’m sneaking a bakery-style treat into my kitchen with almost no effort. You can also enjoy similar treats like Boston Cream Pie Cookies Recipe or Mardi Gras King Cake Recipe for a festive twist.

Ingredients Section

These ingredients are simple, but each one plays a key role in getting that classic cookie dough flavor and texture just right.

All-purpose flour – 1 cup (heat-treated before use to make it safe for no-bake cookie dough and keep the texture soft, not gritty)
Unsalted butter – ½ cup, softened (soft butter blends smoothly with sugar and creates a creamy, dough-like consistency; avoid melted butter)
Brown sugar – ½ cup (adds moisture and a deep, caramel-style cookie dough flavor that white sugar can’t provide)
Milk – 2 tablespoons (helps bind the dough without making it sticky; add gradually for best control)
Vanilla extract – 1 teaspoon (enhances sweetness and gives a classic bakery-style aroma)
Salt – ¼ teaspoon (balances sweetness and sharpens the chocolate flavor)
Mini chocolate chips – ¾ cup (smaller chips distribute evenly and make rolling truffles much easier)
Chocolate melting wafers or chopped semi-sweet chocolate – 12 ounces (used for coating; melting wafers are easiest, while real chocolate gives richer flavor)

Note: This ingredient quantity makes approximately 24–30 truffles, depending on size.

Variations

Once you master the classic version, there are plenty of ways to customize these truffles.

For a dairy-free version, use plant-based butter and dairy-free chocolate chips. Almond or oat milk works well in place of regular milk.
To make them lower in sugar, reduce the brown sugar slightly and use sugar-free chocolate for coating.
Add-ins like chopped nuts, crushed pretzels, or mini M&M’s can bring extra texture and flavor.
For a flavor twist, mix in a tablespoon of peanut butter or swap vanilla extract for almond extract.

Cooking Time

This is a no-bake recipe, which makes it even more appealing.

Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 1 hour (including chilling)

Equipment You Need

Mixing bowl – for combining all cookie dough ingredients smoothly
Hand mixer or spatula – to cream the butter and sugar easily
Baking sheet – to place truffles while chilling
Parchment paper – prevents sticking and keeps cleanup simple
Microwave-safe bowl – for melting chocolate evenly

How to Make Chocolate Chip Cookie Dough Truffles?

This process is simple and beginner-friendly, even if you don’t bake often.

Prepare the Flour

Start by heat-treating the flour to make it safe for no-bake use. I spread it on a baking sheet and bake it briefly, then let it cool completely. This step keeps the dough edible without changing its taste.

Make the Cookie Dough Base

In a bowl, I cream the softened butter and brown sugar until smooth and fluffy. Then I mix in the milk, vanilla, and salt until everything looks creamy and well combined.

Add Flour and Chocolate Chips

Once the flour has cooled, I slowly mix it into the butter mixture. The dough should be soft but not sticky. I fold in the mini chocolate chips last so they stay evenly spread.

Roll the Truffles

Using a small scoop or spoon, I roll the dough into bite-sized balls. I place them on a parchment-lined baking sheet and chill them until firm.

Dip in Chocolate

After chilling, I melt the chocolate until smooth. Each dough ball gets dipped into the chocolate, then placed back on the parchment to set.

Chill and Set

I let the truffles chill again until the chocolate coating is firm. Once set, they’re ready to enjoy or store for later.

Additional Tips for Making This Recipe Better

After making these truffles many times, I’ve learned a few tricks that really improve the final result.

I always chill the dough before dipping; it keeps the truffles from falling apart.
Using mini chocolate chips makes rolling easier and gives a smoother bite.
I let excess chocolate drip off before setting to avoid thick, uneven coatings.
When I want a glossy finish, I add a teaspoon of oil to the melted chocolate.

How to Serve Chocolate Chip Cookie Dough Truffles?

These truffles look beautiful with very little effort. I like to place them in mini cupcake liners for a clean, bakery-style look. They’re perfect on dessert platters, holiday trays, or as edible gifts. For extra flair, drizzle them with white chocolate or sprinkle flaky sea salt on top before the coating sets.

Nutritional Information

Here’s a quick look at the nutritional value per truffle (approximate).

Calories: A rich bite-sized treat with moderate calories
Protein: Comes mainly from butter and milk
Carbohydrates: Mostly from brown sugar and chocolate
Fat: Higher due to butter and chocolate coating

Make Ahead and Storage

Storing

I store these truffles in an airtight container in the refrigerator. They stay fresh and soft for up to one week without losing flavor.

Freezing

These truffles freeze beautifully. I freeze them in a single layer, then transfer to a freezer-safe container. They keep well for up to two months.

Reheating or Serving After Freezing

There’s no reheating needed. I simply let frozen truffles sit at room temperature for 10–15 minutes before serving.

Why You’ll Love This Recipe?

There are so many reasons these truffles keep showing up in my dessert rotation.

They’re incredibly easy to make, even without baking experience.
The flavor is pure cookie dough with a rich chocolate finish.
You can customize them for different diets and flavor preferences.
They’re perfect for parties, gifting, or late-night sweet cravings.
I love how they store well, so I can always have a treat ready.

Ash Tyrrell