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Chocolate Chip Cookie Dough Truffles Recipe
Ash Tyrrell

Chocolate Chip Cookie Dough Truffles Recipe

I still remember the first time I made these Chocolate Chip Cookie Dough Truffles—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.
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Prep Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After chilling, I melt the chocolate until smooth. Each dough ball gets dipped into the chocolate, then placed back on the parchment to set.
  6. I let the truffles chill again until the chocolate coating is firm. Once set, they’re ready to enjoy or store for later.

Notes

  • 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.