Chocolate Chip Cookie Dough Truffles

These Chocolate Chip Cookie Dough Truffles are little bites of egg free chocolate chip cookie dough covered in a chocolate coating.

Chocolate Chip Cookie Dough Truffles  - cut in half

If you’re a lover of chocolate chip cookie dough, you’re going to love the creamy centers of these truffles.

Chocolate Chip Cookie Dough Truffles

I’ve never liked chocolate chip cookies. Go ahead and throw tomatoes at me if you’d like, but I just don’t really like them. They’re a plain old cookie, after all, with a few studs of chocolate chips in them. And they’re nothing special to me, unless I can get some cookie dough-action before they meet their fate in the oven.

I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk. Yep, the cookie dough is definitely where it’s at.

Chocolate Chip Cookie Dough Truffles

I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Well, I grew up licking cookie dough beaters and cake batter-covered rubber spatulas. I guess I’ve been lucky. In any case, these Chocolate Chip Cookie Dough Truffles do not contain any egg, so no worries there. Some people worry about using flour too.  I have never had a problem there either.

Chocolate Chip Cookie Dough Balls

How to Make Chocolate Chip Cookie Dough Truffles:

Chilled chocolate chip cookie dough is rolled into 1-inch balls. You’ll get 3 to 4 dozen of them out of this recipe.

Chocolate Chip Cookie Dough dipping in chocolate to make Truffles

Chocolate Chip Cookie Dough dipped in chocolate to make Truffles

Chocolate Chip Cookie Dough Truffles

Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. Add any special decor you’d like to the tops. Refrigerate them again if you’d like them to set quickly.

Chocolate Chip Cookie Dough Truffles made with dark chocolate

Chocolate Chip Cookie Dough Truffles made with White Chocolate

Chocolate Chip Cookie Dough Truffles with Chocolate Chips

Chocolate Chip Cookie Dough Truffles made with white chocolate and drizzled with dark chocolate

I dip a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Little drizzles of alternative colors and sprinkles of chips fancy them up a bit.

Chocolate Chip Cookie Dough Truffles on a white platter

Chocolate Chip Cookie Dough Truffle cut in half

Oh yeah! There’s that cookie dough inside. These are for cookie dough lovers. If you love cookie dough as much as I do… you’ll love these little treats. There is no egg in the dough… just a creamy dough center and chocolate chips as you bite into that chocolate exterior. These are a big time favorite recipe!

If you love all things cookie dough, you might also enjoy my Chocolate Chip Cookie Dough Brownies or my Chocolate Chocolate Chip Cookie Dough Truffles. Cookie Dough S’Mores are also a delicious idea.

Chocolate Chip Cookie Dough Truffles

Egg free chocolate chip cookie dough chilled and dipped in chocolate to create truffles!

Servings 40 truffles

Ingredients

  • 1/2 cup (1 stick) salted butter
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 14-ounce can sweetened condensed milk
  • 1 cup miniature chocolate chips
  • 1 1/2 pounds chocolate bark, for melting and dipping
  • additional chocolate chips & sprinkles, for topping

Instructions

  1. In a large bowl, use an electric mixer to cream together butter and brown sugar. Add the vanilla. Beat in the flour, 1 cup at a time, until it is incorporated and you no longer see chunks of brown sugar (if you spot any, just squish them). Beat in the sweetened condensed milk and mix until well-combined. Stir in 1 cup of chocolate chips.

  2. Cover the bowl of cookie dough and refrigerate until the dough is firm (at least 1 hour- maybe more... you want the dough to be quite firm). Use a small cookie scoop to scoop out heaping tablespoonfuls, roll into balls and place on a waxed paper-lined cookie sheet. Place all of the rolled balls back into the refrigerator until you are ready to dip them in chocolate.

  3. Melt the chocolate bark in a glass bowl- easiest to do in the microwave in 30 second bursts, stirring after each heating time, until smooth. Use a spoon to help you dip the chilled dough ball into the chocolate and roll it around to cover all sides. Place it on a waxed paper-lined platter. Sprinkle with any desired toppings. Repeat with the rest of the dough balls. They'll begin to set pretty quickly. Keep them refrigerated until ready to serve.

Recipe Notes

  • *I use the Ghirardelli Candy Making Dipping Bar- both Double Chocolate and White flavors. It's available at Sam's Club- they may have it at Costco too. 
  • *You may wish to speed up the chilling process and place the balls into the freezer, but it's not such a good idea. The dough freezes up and then when it begins to warm up again- it expands and may cause the chocolate coating to crack.
  • *Have your own favorite cookie dough recipe? Leave out the eggs, add a little milk to compensate for any dryness in the dough, and try making truffles with your own recipe!
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Comments

  • Jessica Tavares wrote:

    I was hesitant to making this recipe after I seen the comments about the dough not hardening enough. However I tried it and was not disappointed. The dough came out perfect, I had no issues at all and only refrigerated the dough about 50 minutes. With baking you have to be very precise with the measurements of ingredients. I would def make these again. They are sweet but perfect at the same time. My family loved them!  The only thing I changed was toasting the flour and allowing it to cook before I used it. 

  • Natalie wrote:

     I’m in the process of making them now but the dough was sticky it tasted very good but was sticky I had a very hard time getting it out of the bowl and putting it on the cookie sheet and I couldn’t shape them very well any advice on what to do??

    • Lori Lange wrote:

      Sometimes it helps to wet your hands a bit or spray them with nonstick spray.

  • Amy wrote:

     These did not turn out well at all, they were runny and cannot be shaped into balls. 

  • Fran wrote:

    Can you use refrigerator cookie dough and would you still need the sweeten milk

    • Lori Lange wrote:

      I have not tried that.

  • Dana wrote:

    I have to agree with so many others about this recipe. My dough has been in the refrigerator for almost 12 hours and it is still so runny. When I try to make balls out of them they fall flat as soon as I get them on the paper! It is so frustrating because this was a costly recipe at that.

  • Zylo wrote:

    This is exactly what I wanted. I didn’t even bother making them into truffles; I just ate the dough in globs like a heathen. Wonderful recipe! I’ve linked to it from my own blog so that others can enjoy this deliciousness!

  • Deb Borgschulte wrote:

    Cant wait to try this

  • Aaron wrote:

    man, I tried to make these and my cookie dough wouldn’t solidify… Followed the recipe to a T… I’m not sure what I did wrong.

    • Lori Lange wrote:

      Did you use butter (not margarine)? Did you use sweetened condensed milk (not evaporated?)

  • Elaine Morel wrote:

    AWESOME!!!!!

  • DLovely wrote:

    Was looking for something to put on small, pretty, tiered candy dishes for display and in addition to the cupcakes on my daughters pink and chocolate brown themed wedding cake table. Tried a chocolate filled sugar mint, and they came out disastrous. Then i found your cookie dough truffle recipe, and being a cookie dough addict, just knew it might be the perfect addition. Jumped in, followed the easy recipe, and they came out perfect … In consistency, taste, and appearance! They are just what I was hoping for, and while some guests may not be a fan of cookie dough, I’m pretty sure they will be a hit with the majority! Eat, Drink, & Be Married ~

  • Katherine wrote:

    What a disaster. I was so excited to try this and it’s been a big waste of time and money.

    • Lori Lange wrote:

      Sorry you did not enjoy them!

  • Rita Gordon wrote:

    These are nice! Cannot wait to try them! Thanks!

  • Carolyn wrote:

    How on earth did I miss these beauties until now? Someone just pinned them and I had to come and check them out!

  • Ashley wrote:

    These were amazing, all my friends loved them!

  • Brandi wrote:

    I found these while looking for a recipe to use the chocolate chips i had. I made these and they are sinfully tasty.

  • Fatima wrote:

    Hi, these look delicious! I was wondering if it would come out different if I used just whole milk instead of condensed milk. Would it effect the taste or how well it holds?

    • Lori Lange wrote:

      definitely not the same! It will be far too runny if you use regular milk.

  • Saga wrote:

    These are signed up for the truffel evening me and my sister are having on saturday! I can’t wait!