Isn’t it funny that we never worried about eating raw cookie dough when we were kids? These Cookie Dough Truffles are my grown-up answer to sneaking spoonfuls from the mixing bowl. The center is a soft, eggless chocolate chip cookie dough, and the outside is a crisp chocolate shell with a pretty drizzle on top. My kids help me roll them every December, and a box of them is my favorite homemade gift.
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You beat butter, brown sugar and vanilla together, then mix in heat-treated flour and mini chocolate chips. The dough gets rolled into 1½-inch balls, frozen until firm and dipped in melted dark chocolate and candy coating. There’s no oven and no eggs. These chocolate chip cookie dough truffles are an easy, bite-sized sweet treat that tastes like your favorite chocolate chip cookies.
What You’ll Learn
- See how I heat-treat the flour for this eggless cookie dough.
- Learn the trick for dipping truffles without them falling apart.
- Get my tips for a smooth, glossy chocolate coating.
- Find out how to store, freeze and gift them.
Why My Family Loves Them
- Real cookie dough flavor: Brown sugar, vanilla and mini chocolate chips taste just like the dough we used to sneak.
- No baking: These chocolate covered cookie dough balls come together without turning on the oven.
- Made for gifting: One batch makes 18 truffles, which is just right for a holiday cookie tray or a few small gift boxes.
- Fun with kids: Rolling and drizzling is the best job for little helpers.
Ingredients You’ll Need
You’ll find the full amounts in the recipe card below.
- Unsalted butter: Let it soften to room temperature so it beats smooth with the sugar.
- Light brown sugar: It gives the dough that classic cookie dough taste.
- Vanilla extract: A whole tablespoon gives the dough a rich flavor.
- Flour: All-purpose flour that you heat-treat first. More on that below.
- Mini semisweet chocolate chips: Minis spread through the small balls better than regular chocolate chips.
- Dark or semisweet chocolate: I use a semisweet chocolate bar, chopped.
- Chocolate candy coating: Also sold as chocolate almond bark in the baking aisle. It helps the shell set firm and shiny.
- Shortening: One tablespoon thins the chocolate so it coats smoothly.
How to Make Cookie Dough Truffles
Step one: Line a baking pan with waxed paper or parchment paper and set it aside.
Step two: Heat-treat the flour. Place it in a shallow, microwave-safe bowl and microwave for 1 minute, stirring once or twice. Let it cool.
Step three: In a medium bowl, beat the butter, brown sugar and vanilla with a hand mixer or electric mixer on medium speed until combined.
Step four: Beat in the flour just until combined. Don’t overmix. The dough will look crumbly, but it holds together when you shape it.
Step five: Stir in the mini chocolate chips. Roll the dough into 1½-inch balls and set them on the lined pan. A small cookie scoop makes them all the same size.
Step six: Cover the balls and freeze them for about 30 minutes.
Step seven: In a saucepan over low heat, melt the chopped chocolate, candy coating and shortening with a rubber spatula, stirring until smooth. Take it off the heat.
Step eight: Line a large baking sheet with wax paper. Use a fork to dip each of the frozen cookie dough balls into the chocolate, letting the extra drip back into the pan. Set the coated truffles on the baking sheet.
Step nine: Let the cookie dough truffles stand or chill for about 30 minutes, until set. Then drizzle the tops with the leftover melted chocolate.
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Is Edible Cookie Dough Safe to Eat?
Regular raw dough isn’t safe to eat, because both raw eggs and uncooked flour can carry bacteria like Salmonella and E. coli. These cookie dough truffles have no eggs at all, and the flour gets heated first.
For the best results, heat the flour until it reaches 160°F on an instant-read thermometer. That’s the temperature food safety experts at Washington State University Extension recommend. Microwaves vary, so if yours isn’t there after 1 minute, keep heating in short bursts and stirring.
Home heat-treating lowers the risk, but it isn’t a guarantee. For extra peace of mind, especially if you’re serving little ones, pregnant women or older relatives, buy flour that’s labeled heat-treated.
Substitutions and Variations
- Chocolate types: Use milk chocolate chips for a milk chocolate coating, or swap the mini chips for white chocolate chips.
- Sea salt: A tiny sprinkle on top before the chocolate sets is so good with the sweet coating.
- No candy coating? All chocolate works too. The shell may be a little softer, so keep the truffles chilled.
- No shortening? A tablespoon of coconut oil does the same job.
- Double boiler: If you’re nervous about scorching, melt chocolate in a heatproof bowl set over a pan of simmering water instead.
- Holiday sprinkles: Decorate cookie dough truffles with sprinkles right after dipping for Christmas, Valentine’s Day or birthdays.
My Best Tips
- Keep the dough cold: A chilled truffle holds its shape when it hits the warm chocolate. If the balls soften while you work, pop them back in the freezer.
- Keep water away: Even a drop of water can make melted chocolate seize and turn grainy, and then your cookie dough truffles won’t coat smoothly.
- Tap the fork: Tap it gently on the side of the bowl or pan so the extra chocolate drips off and every dipped truffle has an even coating.
- Use a toothpick: Push the coated truffle off the fork with a toothpick so it doesn’t leave a big puddle.
How to Store Cookie Dough Truffles
Refrigerator: Keep them in an airtight container in the fridge for up to 1 week. Since the center is made with butter, I keep them chilled.
Freezer: Freeze cookie dough truffles in a single layer, then move them to an airtight container. They keep for up to 3 months. Let them sit in the fridge for a bit before serving.
Holiday Gift Ideas
They make a lovely homemade gift. Tuck them into mini paper cups in a pretty box or tin with a ribbon. They’re perfect for teachers, neighbors and anyone who loves chocolate chip cookies. Add a card with the recipe printed on it and you’ve got an easy, thoughtful gift. To fill out a candy box, tuck in a few Peanut Butter Buckeyes, too. They’re another chocolate-dipped no-bake candy, and they look so cute side by side.
Cookie Dough Truffles FAQs
Can I use regular flour without heat-treating it?
I don’t recommend it. Raw flour can carry bacteria, so always heat-treat it first or buy flour that’s already heat-treated.
Why is my cookie dough crumbly?
That’s normal right after the flour goes in. Squeeze it together in your hands and it’ll hold its shape as you roll the balls.
Why did my chocolate get thick and lumpy?
It most likely got too hot or touched a drop of water. Melt it over low heat and keep everything dry.
How many truffles does this make?
About 18 truffles when you roll them into 1½-inch balls.
My easy cookie dough truffles are a joy to make with the kids and even more fun to eat! If you love cookie dough bites and chocolate truffles, this edible cookie dough recipe is for you. If you’re baking for a cookie exchange too, my Best Chocolate Chip Cookies and Raspberry Almond Shortbread Cookies round out any tray.
More Christmas Treats
- Buckeye Balls
- Raspberry Almond Shortbread Cookies
- Snowball Christmas Cookies
- Sugar Cookie Fudge
- Easy Peanut Butter Fudge
- Christmas Tree Cake Dip
Cookie Dough Truffles
Video
Ingredients
- ⅓ cup unsalted butter softened
- ⅓ cup packed light brown sugar
- 1 tablespoon vanilla
- 1 cup flour
- 1 cup mini semisweet chocolate chips
- 4 ounces dark chocolate or semisweet chocolate chopped
- 4 ounces chocolate candy coating chopped
- 1 tablespoon shortening
Instructions
- Line a baking pan with waxed paper and set aside.
- Heat treat your flour. Just place the flour in a shallow bowl and microwave for 1 minute, stirring once or twice during the cook time. Set aside.
- In a medium bowl, beat your butter, brown sugar and vanilla at medium speed until combined. Beat in the flour just until combined, do not over mix. Stir in chocolate chips and shape into 1½-inch balls, placing them on your pan. Cover the balls and freeze for about 30 minutes.
- Heat chopped chocolate, candy coating and shortening over low heat in a saucepan. Stir chocolate until melted and smooth. Remove from heat.
- Line a baking sheet with waxed paper. Using a fork, dip the balls into the chocolate and allow excess to drip back into your pan. Place the chocolate coated balls on the lined baking sheet and let stand or chill about 30 minutes or until set. Now, drizzle with remaining chocolate to make the tops of the truffles pretty.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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OH MY GOODNESS, there goes my cheating sugar diet, your truffles look delicious on my screen, I can imagine what they look and taste in real, believe me I am going to try them even if I see my calories go up..
Anyway it’s Christmas so we are allowed to cheat, it’s your fault Chrissy, Lollllll…!!!
👍😃🫠❤️🫶🏻💛🫶🏻❤️👏🏼👏🏼😘👋🏼👋🏼
Quick question, do we need to “bake” the flour at all? Most recipes for raw cookie dough flash bake the flour. Just curious! These look amazing and I will definitely give them a try…… Possibly today! Mmmmmm
these look so good! can you just use a baking bar instead of the chocolate, candy coating, shortening mixture?!
My dough for some reason came out very dry and sandlike. I may not have had enough butter (I always was bad at figuring out my tablespoon conversions. Plus 5.3 tablespoons is hard to measure) but it was easily fixed with an extra few teaspoons of vanilla, and a couple of teaspoons of milk. Them they finally held their ball shape.
I could use a whole plate of these right now. They look soooo good!
OH I see! No eggs. wondered how this could be good. My daughter said she had this at a friends and I thought OH boy. But this is something she and friends might enjoy making at a sleepover! thanks for sharing!
Yum! Those truffles look amazing. Can’t wait to try to make these.