Youโll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. Theyโre rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough… without baking cookies!
I originally published this recipe in 2012 and have since added new photos and additional success tips.
Itโs been years since I last made these, and I knew theyโd be such a fun and special treat for kids. We revisited the recipe recently and I didnโt change a thing. (They used to be served on popsicle sticks but we didn’t have any at the time, so they’re just truffles now!) The cookie dough truffles are just as delicious and playful as I rememberedโmostly no-bake, super kid-friendly, and perfect for birthdays, parties, or just a sweet weekend project.
Since this recipe has lived on my website for well over a decade, I wanted to give it a little loveโupdate the photos, reformat the instructions, and show off this old favorite again. If youโve been following for a while, maybe you remember these! And if theyโre new to you, I hope you love them as much as we do.
Why You’ll Love These Cookie Dough Truffles
- No-bake, safe-to-eat cookie dough
- Egg-free recipe
- Kid- AND adult-friendly ๐
- Perfectly portable for parties, events, and bake sales
- Easy and fun to gift; wrap them up in a treat gift box
- You can use semi-sweet or bittersweet chocolate to coat
- A sprinkle of flaky sea salt on top adds such delicious flavor
- Add colorful sprinkles or stick to chocolate sprinkles
Make the Egg-Free Cookie Dough
First, let me show you the lineup of ingredients you need. These are all basic cookie ingredients; notice that there is no egg or leavener (baking soda) at all, both typical ingredients in chocolate chip cookies. We aren’t baking the cookie dough balls, so we don’t need something like baking powder or baking soda. And we can skip the egg and swap in milk:
Each ingredient plays a role to yield soft chocolate chip cookie dough balls with a buttery-sweet, brown sugared, chocolate chip flavor. A few notes:
- It’s imperative to heat-treat the flour. Why? Flour is raw and can be a carrier of E. coli unless it goes through a heating process. Heating it before using keeps these truffles safe to eat. It’s really quick and easy to heat the flour, and I have instructions below.
- I strongly recommend mini chocolate chips so you get more chocolate dispersed throughout each bite. They’re perfect for these smaller-size truffles where regular chocolate chips may feel/taste too bulky, especially because they won’t get melty in the oven like they do in baked chocolate chip cookies.
- Use real chocolate to coat the truffles. Look for chocolate baking bars, such as Baker’s or Ghirardelli brands. I typically use semi-sweet or bittersweet chocolate, but how dark you like your chocolate is up to you!
How to Shape Cookie Dough Truffles
Use an electric mixer for this recipe. You’ll cream the butter and sugars, then add the milk and vanilla. These are your wet ingredients. Then combine the dry ingredients together, including the heat-treated flour. Combine wet and dry, and add the mini chocolate chips.
You can roll the balls as big or small as you’d like. I usually make mine about 1 Tablespoon of cookie dough each, which yields around 30 truffles. After you shape the cookie dough balls, refrigerate them for at least 1 hour to set the shape, which makes dipping a lot easier.
Tips for Dipping Pretty Truffles
You can melt the chopped chocolate in a double boiler if you have one, but I usually just use the microwave. Place the chocolate in a microwave-safe bowl and microwave it in 20-second increments, stirring after each increment until completely melted and smooth. I actually like to use a 2-cup glass liquid measuring cup for this; I find the depth works especially well for dipping.
*I do not recommend tempering chocolate for these cookie dough truffles because they’re best refrigerated; and tempered chocolate can’t be stored in the fridge.*
Another tip, and it’s completely optional: Melt the chocolate with a little bit of oil. Just 1/2 teaspoon vegetable oil or coconut oil does the trick; it makes the chocolate coating perfectly smooth, and it sets a little softer on the truffles.
Here’s my secret to making the prettiest truffles: use candy dipping tools! If you don’t have a spiral candy dipping tool, don’t worryโyou can simply use a fork instead.
- Drop truffle in melted chocolate.
- Scoop out with the spiral candy dipping tool or fork.
- Tap tool against the edge of the bowl and allow extra chocolate to drip off.
- Flip truffle over onto lined baking sheet, or, if using a fork, slide it off with a toothpick.
This is exactly how I coat regular chocolate truffles, these peanut butter balls, and these super easy Oreo balls.
Top the wet chocolate with flaky sea salt and/or chocolate sprinkles. Refrigerate the dipped truffles to set the chocolate; it takes just about 20โ30 minutes.
These are such a special treat because they capture the joy of eating raw cookie dough (the best part of making cookies!!) in a chocolate-covered truffle that everyone can enjoy safely.
Let us know if you try these!
How to Heat Treat Flour
Option 1 โ Microwave
- You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If youโre heating just enough for the recipe, add an extra 1/2 โ 1 cup to be sure you have enough.
- Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165ยฐF (74ยฐC). If you get a lower reading in one area, stir and heat for an additional 30 seconds until itโs all ready.
- Measure the amount of flour you need to use in the recipe, then let it cool completely.
Option 2 โ Oven
- Preheat oven to 300ยฐF (149ยฐC). Spread more flour than the recipe calls for on an ungreased rimmed baking pan, such as a 9ร13-inch baking pan or 9ร9-inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2-minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165ยฐF (74ยฐC).
- If some flour sticks to the bottom or sides of the pan, donโt worry, just leave it there. You used more flour than needed in the recipe anyway. Donโt scrape it off because it will add small clumps to your batter/dough.
- If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
- Measure the amount of flour you need to use in the recipe, then let it cool completely.
Cookie Dough Truffles
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Youโll dip these safe-to-eat cookie dough truffles in chocolate, then top them with chocolate sprinkles and a pinch of sea salt. Theyโre rich, bite-sized treats and a fun, irresistible way to enjoy classic chocolate chip cookie dough… without baking cookies! Be sure to heat-treat the flour. See above.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 Tablespoons (30ml) milk (any kind)
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1 and 1/4 cups (156g) heat-treated all-purpose flour* (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 cup (90g) mini chocolate chips
For Topping
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped (two 4-ounce baking bars)
- 1/2 teaspoon vegetable oil or coconut oil
- optional for garnish: flaky sea salt and/or chocolate sprinkles
Instructions
- In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.ย (Hereโs a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.
- Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don’t have room in your refrigerator for a baking sheet, place the balls on a parchment paper-lined plate.
- Melt the chocolate: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Coat in chocolate:ย Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.
- Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store the truffles in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.
Notes
- Make Aheadย &ย Freezing Instructions:ย You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 1 day prior to coating with chocolate. You can freeze the finished truffles for up to 2โ3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Liquid Measuring Cup (for melted chocolate) |ย Candy Dipping Tools
- Heat-Treated Flour: See instructions above recipe or purchase it online.
Recipe adapted from Bakerella!
Reader Comments and Reviews
SO GOOD! And so easy to make, too! I love that this recipe uses butter instead of cream cheese to make the truffles; they truly taste like cookie dough.
My one piece of feedback is that I used a 1/2 tablespoon measuring spoon to measure out the truffles, yet I wound up with just 23 of them. Your instructions say to use a 1 tablespoon measure to create 30 truffles, so I have no clue what went on with my batch.
Not a huge deal, just wanted to mention in case anyone else is making this for a big party, for example, and truly needs 30 truffles! ๐
Is there a video of this recipe I can watch by chance?
Hi Lucy, We don’t have a video for this recipe yet. But if you want to see how we dip other truffles you can see the video for these peanut butter balls.
Could I use this recipe to make cake pops?
Hi Deb, do you mean add a lollipop stick to make them look like cake pops? Absolutely!
These look absolutely incredible! Safe-to-eat cookie dough is the best kind. I can always count on your recipes, Sally, and this one looks like another winner. Can’t wait to try them!
What happens if you don’t have an hour to set them? Is there any way you can make the dough thicker or sidetrack the setting process?
Hi Cat, we recommend sticking with the recipe for best results!
You never explain what “heat treated four” is.
Hi Lori! See the section above the recipe titled “How to Heat Treat Flour” for details ๐
These were wonderful! A big hit with group ! Can this recipe be doubled? Thank you very much for all the great recipes!
Yes! You can double this recipe no problem.
Please explain the reason for HEAT TREATED flour, I cook and bake alot and have never heard of this!!!
Hi Sherry, Flour is raw and can be a carrier of E. coli unless it goes through a heating process. Heating it before using keeps these truffles safe to eat. See instructions in the post on how to heat treat your flour.
Hi, I made these truffles today.
I used peanut flour, it gave them a peanut butter taste, love this recipe.
I also just use candy waffers for the chocolate.
It’s a keeper for sure.
Thank you
is there a different type of flour I can use to avoid the heating process? and without buying the heat treated flour.
You can try oat flour!
What else can be used in place of coconut oil?
Vegetable oil!
These sound delicious. Can they be made gluten free?
Hi Carolyn, We havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bobโs Red Mill or Cup4Cup. If you give anything a try, weโd love to know how it goes for you!
Can I use almond flour instead of wheat flour?
We donโt recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bobโs Red Mill or Cup4Cup. If you give anything a try, weโd love to know how it goes for you!
What purpose does the coconut oil serve?
Thank you!
Hi Adina, the coconut oil makes the chocolate coating perfectly smooth, and it sets a little softer on the truffles.
Recipe gets 5 stars, I get zero! Lol. I had no more hard butter so I substituted butter from a tub, I know better. Batter was soft like icing, absolutely no chance of rolling them. Used my cookie scoop and made lumps then froze them. The first few dipped in the chocolate like a dream, the rest, not so much. They taste amazing, but look like seven miles of dirt road. I always follow your recipes to the letter and get rave reviews. This one time I decide to go out on my own I mess it up. Iโve always known the difference between tub and hard but I never actually tried it. I am making these again with the proper ingredients. It is also super humid.
Do you think it would work to dip these in white chocolate? i’m going to a Mary Poppins themed party and want to serve these on spoons as a “spoonful of sugar” so i want them to be white ๐
Definitely!
One of my favorite recipes on this site! And so easy! Wondering if I could sub almond milk – itโs usually what I have on hand
Hi Rachel, the almond milk will work in a pinch. Glad to hear these are a favorite for you!
Hi!!! Love this cookie dough pop as did my family โค๏ธ Just had one question, can these be frozen?
Yes, they freeze well!
With the cookie dough truffles – will it work with white chocolate with pink coloring (to make it look like a ‘strawberry’)?
Absolutely!
AMAZING recipe!! Just made the dough, and it is SOOOOO good!