Creamy, chewy, and dipped in glossy dark chocolate — these Chocolate Chip Cookie Dough Truffles are the kind of treat that stops people mid-conversation and inspires second helpings. If you love cookie dough but worry about raw flour, this recipe uses heat-treated flour so you can enjoy every sweet bite safely. Fun fact: many bakers first discovered truffles by rolling leftover cookie dough into bite-sized spheres and hiding them from housemates. If you want another variation to try later, check this cookie dough truffles recipe on the blog for inspiration. Simple to make, family-approved, and perfect for gifting, these truffles will earn you rave reviews at any gathering.
What is Chocolate Chip Cookie Dough Truffles?
What’s in a name — and what’s in a bite? Chocolate Chip Cookie Dough Truffles are bite-sized rounds of edible cookie dough that are coated in chocolate, creating a crunchy shell with a soft, cookie-dough center. Curious why they’re called “truffles”? Maybe someone mistook the round shape for fancy chocolate truffles, or maybe they were a clever way to disguise cookie dough for sneaky snacking. After one taste, you might jokingly tell your friends that “the way to a man’s heart is through his stomach.” Try them and see whether the name or the flavor wins your heart — you’ll want to make these again and again.
Why You’ll Love This
These truffles are irresistible for three big reasons. First, texture: the contrast between a smooth, dark chocolate shell and a soft, buttery cookie dough center is pure bliss. Second, cost savings: buying ingredients and making these at home is far cheaper than purchasing gourmet truffles, and you control the quality. Third, flavor and finishing touches: mini chocolate chips in the dough and a sprinkle of extra chips on top give delightful pockets of chocolate in every bite. If you enjoyed our cookie dough bars, you’ll notice similar comforting flavors but in a more elegant, bite-sized form — perfect for parties or a cozy night in. Make them today and share the love.
How to Make:
Quick Overview
This recipe is wonderfully straightforward: cream a few pantry staples, fold in mini chocolate chips, chill the dough, then dip each ball in melted dark chocolate. The standout element is the creamy cookie-dough center that stays tender even after coating. Prep time is about 15 minutes, chilling time 30 minutes, and dipping/setting another 20–30 minutes — under an hour of hands-on creation for an elegant treat.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour, heat-treated (see tip below)
- 2 tablespoons milk, any kind, room temperature
- 1/2 cup mini chocolate chips
- 1 1/2 cups dark chocolate, melted (use chips or chopped baking chocolate)
- 1/4 cup extra mini chocolate chips for garnish
Directions
- In a mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Add the vanilla extract and salt, then mix well to combine, scraping the bowl once.
- Gradually add the heat-treated flour, mixing on low speed until fully incorporated and the mixture resembles coarse crumbs.
- Stir in the milk, one tablespoon at a time, until you achieve a dough-like consistency that holds together when pinched.
- Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Roll the dough into small balls, about 1 inch in size (roughly a teaspoon to a tablespoon of dough), and place them on a parchment-lined tray.
- Chill the truffle centers in the refrigerator for at least 30 minutes to firm up; this helps the chocolate coating adhere cleanly.
- Melt the dark chocolate in 20–30 second bursts in the microwave, stirring between each interval, until smooth, or melt over a double boiler. Be careful not to overheat.
- Using a fork or dipping tool, dip each chilled cookie dough ball into the melted chocolate, allowing excess chocolate to drip back into the bowl so the coating is even.
- Place dipped truffles back on the parchment-lined tray and immediately sprinkle extra mini chocolate chips on top for decoration.
- Let the truffles set at room temperature for about 20 minutes or refrigerate for 10–15 minutes until the chocolate hardens.
- Serve and enjoy! Store leftovers in an airtight container in the refrigerator.
What to Serve With
- A hot cup of coffee or espresso to balance the sweetness and highlight the dark chocolate.
- A scoop of vanilla ice cream for an indulgent dessert duo.
- A light fruit salad or fresh berries to provide a bright contrast.
- Creamy milk or a cold glass of almond milk for an old-fashioned cookie-dough pairing.
- For gifting, arrange on a decorative plate with parchment and a sprinkle of sea salt for flavor contrast.
Top Tips for Perfecting
- Heat-treat flour by baking it on a sheet at 350°F (175°C) for 5–7 minutes or microwaving in 30-second intervals until it reaches 165°F to eliminate bacteria. Cool before using.
- Butter should be softened but not greasy; press it with a finger and it should leave an indent. This ensures smooth creaming with the sugar.
- If your dough is too dry, add an extra teaspoon of milk; too sticky, chill it for 10–15 minutes before rolling.
- Use mini chocolate chips so the truffle centers stay scoopable and the chips don’t overpower the texture.
- For a glossy finish, temper your dark chocolate or add a teaspoon of coconut oil to melted chocolate to improve shine and set.
- Avoid double-dipping — work in batches so the chocolate stays fluid and each truffle is evenly coated.
Storing and Reheating Tips
- Refrigeration: Store truffles in an airtight container in the refrigerator for up to 10 days. Place parchment between layers to prevent sticking.
- Freezing: Freeze on a tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature: Truffles can sit at cool room temperature for a few hours if serving immediately, but for longer storage keep refrigerated.
- Reheating: If chocolate dulls after refrigeration, bring truffles to room temperature before serving; avoid microwaving as it can soften centers too much.
FAQs
Can I make these truffles without heat-treating the flour?
No. To safely eat raw flour, you should heat-treat it to kill potential bacteria. It’s quick and important for food safety.
Can I use regular chocolate chips instead of dark chocolate for coating?
Yes. Use semi-sweet or milk chocolate if you prefer a sweeter coating, but keep in mind the flavor balance will shift.
How do I prevent the chocolate coating from cracking?
Tempering chocolate or adding a small amount of coconut oil will help the shell set without becoming brittle. Also, avoid rapid temperature changes when setting.
Can I make these vegan or dairy-free?
Yes. Substitute dairy butter with a vegan buttery spread and use dairy-free milk and chocolate. Texture may vary slightly.
How far in advance can I prepare the dough centers?
You can prepare and chill the cookie dough centers up to 48 hours ahead. For longer storage, freeze the centers on a tray, then transfer to a freezer-safe container.
Conclusion
These Chocolate Chip Cookie Dough Truffles are proof that a few pantry staples can become something truly memorable — creamy, chocolatey, and effortlessly shareable. They’re simple enough for a beginner and customizable enough for the experienced baker, whether you’re gifting them or serving after dinner. For a classic inspiration and a tried-and-true version from another food blogger, check this Chocolate Chip Cookie Dough Truffles | Love and Olive Oil to compare techniques and ideas. Give these truffles a try and watch them disappear fast — then come back and tell us your favorite variation.
Chocolate Chip Cookie Dough Truffles
Equipment
- Mixing Bowl
- Fork or Dipping Tool
- Parchment Paper
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Softened to room temperature
- 3/4 cup Brown Sugar Packed
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup All-Purpose Flour Heat-treated
- 2 tablespoons Milk Any kind, room temperature
- 1/2 cup Mini Chocolate Chips
- 1 1/2 cups Dark Chocolate Melted (use chips or chopped baking chocolate)
- 1/4 cup Extra Mini Chocolate Chips For garnish
Instructions
- In a mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand.
- Add the vanilla extract and salt, then mix well to combine, scraping the bowl once.
- Gradually add the heat-treated flour, mixing on low speed until fully incorporated and the mixture resembles coarse crumbs.
- Stir in the milk, one tablespoon at a time, until you achieve a dough-like consistency that holds together when pinched.
- Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Roll the dough into small balls, about 1 inch in size, and place them on a parchment-lined tray.
- Chill the truffle centers in the refrigerator for at least 30 minutes to firm up.
- Melt the dark chocolate in 20–30 second bursts in the microwave, stirring between each interval, until smooth.
- Using a fork or dipping tool, dip each chilled cookie dough ball into the melted chocolate, allowing excess chocolate to drip back into the bowl.
- Place dipped truffles back on the parchment-lined tray and immediately sprinkle extra mini chocolate chips on top for decoration.
- Let the truffles set at room temperature for about 20 minutes or refrigerate for 10–15 minutes until the chocolate hardens.
- Serve and enjoy! Store leftovers in an airtight container in the refrigerator.