Chocolate Chip Cookie Dough Truffles

March 14, 2011 by Ali

For anyone out there who has ever licked the beaters…

For anyone who has whipped up a batch of dough with no intention of making cookies…

For anyone who would like to use the word “truffles” as an excuse to make and enjoy glorious balls of cookie dough…

…THIS is the recipe for you. It’s easy. It’s egg-free. It makes a huge batch. And it pretty much rocks. You’re welcome. :)

Chocolate Chip Cookie Dough Truffles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 18- 20 cookie dough truffles


  • 2 1/2 cups all-purpose flour
  • 1 tsp.easpoon salt
  • 1/4 tsp. baking soda
  • 1 cup (2 sticks) butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 tsp. vanilla
  • 1/3 cup milk or soy milk
  • 1 cup mini semi-sweet chocolate chips
  • 14 oz. dark chocolate candy coating


Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk (or soymilk) and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Recipe slightly adapted from Love & Olive Oil

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Be sure that your chocolate is well melted and thin for dipping! If it’s too thick, you can always add in a few teaspoons of shortening until the consistency is more thin.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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15 thoughts on “Chocolate Chip Cookie Dough Truffles

  1. Oh yum!! I’m thinking of making these, like, immediately!

    Thanks for sharing!

    - Patricia

  2. I love this treat! I made them tonight but I swaped 1/2 cup of butter for 1/2 cup of light cream cheese. I am a lover of cream cheese and I have to say, the swap was worth it! Yummy! Thanks for this recipe!

    - Jennifer

  3. You can get sick eating raw flour. Try toasting the flour in a pan over medium heat for 5-8 minutes, stirring well. Cool and use. For non-gluten version, try ground almond i/o flour.

    - Fudgelady

  4. THOSE LOOK SO VERY,VERY YUMMY!!! i wish i could make them right here right now!! maybe i’ll make some tomorrow…..
    ;) ♥♥♥♥♥♥

    - March Mae Hillz

  5. Uff, these look delish!!! Yum!

    - Rebecca

  6. Sheer perfection. They look delicious.

    - Michelle

  7. I pretty much just died and went to heaven.

    Must try these soon!

    - Nikki Burns

  8. Delicious! I’ve always wanted to try a recipe like this.

    - Stephanie

  9. These look pretty amazing! Definitely bookmarking the recipe… thanks :)

    - Jen @ My Kitchen Addiction

  10. YUM! I love anything cookie dough….the look so perfectly round!

    - Jenn (Cookies Cupcakes Cardio)

  11. i made these for new year’s eve. so good! so decadent!

    - jennie

  12. These look delicious and easy to make!

    - Tamara

  13. This is bite size heaven for me. One of my favorites!

    - melissa @IWasBornToCook