These Chocolate Chip Cookie Dough Truffles are little bites of egg free chocolate chip cookie dough covered in a chocolate coating. Watch the video showing you how to make these, then scroll to the bottom of this post and print out the recipe so you can make them at home!
If you’re a lover of chocolate chip cookie dough, you’re going to love the creamy centers of these Chocolate Chip Cookie Dough Truffles. That’s chocolate chip cookie dough covered in chocolate. These are so delicious!
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. And these look so pretty displayed on a platter for sharing!
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. So just in case flour is going to be a risk, I’m suggesting that you toast your flour in the oven before using in this recipe. You’ll just put the flour in pan and toast it at 350 degrees. F. Then you can feel safe to use it in an uncooked cookie dough recipe.
How to Make Chocolate Chip Cookie Dough Truffles:
First you’ll make the cookie dough. There are a couple of important things to note here. The cookie dough recipe calls for using butter and sweetened condensed milk. Don’t substitute anything else! Use butter, not margarine or soft tub butter or anything else but butter. And use sweetened condensed milk, not evaporated milk or regular milk or cream or anything but sweetened condensed milk. If you follow the directions, your Chocolate Chip Cookie Dough Truffles dough will turn out just fine!
Be sure to chill the dough before trying to roll these into balls. Chilled chocolate chip cookie dough is rolled into 1-inch balls. You’ll get 3 to 4 dozen of them out of this recipe.
Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I like to use chocolate melting wafers (or Ghirardelli White or Dark Chocolate Bark). And it’s fun to use both regular chocolate and white chocolate. Add any special decor you’d like to the tops. Refrigerate them again if you’d like them to set quickly.
To fancy them up your Chocolate Chip Cookie Dough Truffles, drizzle alternate colors of chocolate on top. Sprinkle with additional chocolate chips, add sprinkles or other decorative goodies. You can have fun with these.
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
Recipe Details
Ingredients
- 1/2 cup (1 stick) salted butter
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (see Recipe Notes)
- One 14-ounce can sweetened condensed milk
- 1 cup miniature chocolate chips
- 1½ pounds chocolate bark, for melting and dipping
- additional chocolate chips & sprinkles, for topping
Instructions
- 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.
- 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.
- 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.
Video
Notes
- *To eliminate any dangers of using raw flour, toast your flour in the oven for 10 minutes at 350 degrees F. Then it will be safe to use in an uncooked cookie dough recipe like this one.
- *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!
So easy and quick, thanks for sharing 🙂
How long cann these be stored in the fridge? 🙂
several days…
Fantasmic! I had VERY little kitchen equipment for this and whipped up everything with a rice paddle, it was a bit of a work out for creaming, but they came out SO SPECTACULARLY. I coated them all in rainbow sprinkles at the end, YUM. Instead of using the microwave for the melting I used a glass bowl over simmering water, but I love that you could conceivably make all of this with kitchen dorm equipment (a fridge, a microwave, a bowl and spoon).
How long do you think they’d last in the fridge? I’d imagine awhile because there are no eggs right?
A week or so?
I don’t like chocolate chip cookies either!!!! People always think I’m crazy but they’re just booorring. If I’m going to eat that many calories, I want em to count. But these look sinfully delicious. I can’t wait to make them 🙂
I just got done whipping these up. I haven’t tried the finished product because I am full from eating the scraps of cookie dough off of the scoops. NUM! They were easy to make and the recipe makes plenty of dough (at least for my purposes). Thanks for the idea!!
How long will the dough stay refridgerated? I wanted to make mini-truffles for my mother-in-law’s birthday and made 6 dozen minis with a ton of dough left. I don’t want to waste it, but I really don’t want to make a ton more cookie dough balls for a party with less than 20 people! Any idea how long it will last in the fridge or freezer?
I’d freeze it if you want to keep it… just like any other cookie dough- maybe a month or so? Just guessing…
These look AMAZING and I’ve started making them for my sister’s wedding shower this weekend. I made the dough (turned out perfectly, by the way!) and it’s in little balls chilling in the fridge. Do you have any idea how well these keep? Would I be ok dipping them in chocolate today and keeping them chilled, or should I freeze the dough balls and decorate closer to the weekend?
Although, if you’re anything like me, I’m not sure you could vouch for how long they keep – they don’t stick around that long!
Oh gosh, it’s tough to give advice when I haven’t done it myself. If you freeze the dough, don’t dip in chocolate while frozen or you might see cracking. As far as how long they last- I would think they’d be fine dipped in choc a day or two before your event and then kept in the fridge. Good luck!
I’ve made these twice now, and I’m making them again soon because they’re always a hit! I bring them to theater cast parties and never have leftovers. I have yet to have a problem with consistency or flavor, and I followed the recipe, although I do make them smaller and once I made disks instead of balls. The only thing I do differently is to put a bit of flour on my hands when I roll them so they don’t stick, that might help if they’re runny. Thanks for the recipe!
These are very good, but they’re very rich. Next time I make them, they’ll be bite size, make them easier to eat.
Hey, just made these today! They turned out awesome but I only used about half (or less) of the condensed milk. I also didn’t use expensive chocolate for the coating but it made no difference to me :]
Here’s a picture of mine: http://bit.ly/lGjRMv
Lori, I must say you are amazing. I have tried a few of your recipes and they are as you describe, amazing!!! These truffles were were beyond words. My daughter couldn’t stop eating the dough. Lets just say I did get as many truffles and the recipe indicated.
Happy to hear! And thank you for that nice compliment 🙂
These cookies are sooo delicious. I just made them and ate about 7!!!!!!! These are just perfect for any occasion, and they are very easy to make, no baking at all!!!!!!!!!!!!!! How amazing these truffles just made my day:) LOVE THEM SOOOOOO MUCH!!!!!!!!!!! You got to make these!!!!!!!!!!!!!!!!!!!!!!!!!!!! 🙂 🙂 🙂 🙂 :)))
I have a question about the butter. I have like 10 sticks of unsalted butter in my house – all of which are long expired because I rarely use them. Can I use salted butter in this recipe or would that taste awful?
Yes, use salted butter. Whenever I call for butter in my recipes, it’s for the regular salted kind. If a recipe needs unsalted, I’ll indicate it as such. Hope you enjoy!
I made these yesterday and followed the recipe exactly and they hardened in about an hour and were perfectly able to roll! I made half of them into truffles and half of them into chocolate chip cookie dough cupcakes, very yummy! However, it was EXTREMELY rich and sweet! Maybe some people can handle that more than others, but I can only eat one per day! Overall, very good, I just maybe need to figure out a way to make it not quite as sweet…
these chocolate chip cookie dough truffles look so good. would it work if you use a mix of chocolate chip cookie dough and make the truffles with that?
Well, I haven’t tried a mix… so I really can’t tell you for sure if it will work or not. I’d give it a shot and see!
Let me join all my fellow cookie dough lovers ! this recipe is inspired by the pure love of ingredients that make up a fairly common fair and lifts it up and beyond . I to was raised licking the bowl cleaning the beaters with my tongue I love it makes me smile just thinking about it
I can’t wait to try these! Stumbled upon them today, can’t believe I didn’t see them before 🙂
I know!! Yours are perfect but mine just won’t harden! But yeah my sweetened condensed milk was really syrupy, and really thick. I was even debating on using it all when I first saw it because it just looked so thick.. But I didn’t wanna not follow your instructions! Haha. I’m thinking about just adding a tad more flour, that seems like my only option right now because it’s literally been over 24 hours and they still are so soft I can’t even keep them in ball form! Geeeeeeeeeze. I’m so not willing to give up though, i spent so much on candy coating that i WILL dip these eventually! Lol
I fell in love just reading this recipe. And i’m actually in the process of making them right now but they’re in the fridge hardening. I read through the comments and I can add to some of them that they are right about the too much sweetened condensed milk and floury taste. I was wondering what I can add to these to sweeten them up a little and make it less.. weird tasting. I’m pretty sure it’s the condensed milk though, I used almost the whole 14 ounces but it did seem like a little too much, is there a way i can get that taste hidden a little? Other than that i’m pretty excited to make these for my roommates! I’m anxious to dip them but they’ve been in the fridge since 9 and still are not hard enough to put into balls 🙁 I’m 100% positive i followed your directions exactly the way you wrote them!
I liked them as-is, but I definitely preferred them dipped in chocolate rather than eating the dough on its own. Hopefully, the dough will harden up for you. Might let it sit overnight?
i had a question if anyone can help me…. i saw this amazing little recipe and i had bought nestle chocolate chip cookie dough and i was wondering if i had to use that recipe of chocolate chip cookie dough up there or can i use the one i bought. i thought about this awesome last night and so bought one in the tube in the refigerated aisle is it ok to use instead of the one on the recipe?
Haven’t tried it so it’s hard to say… let me know if you give it a go!
These are outstanding….thought my husband was going to die! He asked if he could just take the bowl full of batter and park himself on the couch with a spoon! I’m sure they’ll be gone in a heartbeat at work tomorrow. Next time, I might try to dissolve the sugar before beating, I think its just a texture thing with me. Such an ingenious little dessert and sure to give my Oreo truffles a run for their money!
My daughter and I made these and they turned out splendidly! Thank you for the recipe! I am posting a link to it on my blog today!
i just made these and they are WONDERFUL!!!!!!!! very rich and creamy. i recommend everyone to try these. 🙂
Lori,
I wanted to tell you that I completely agree with your stance on chocolate chip cookies. Whenever a friend would bring cookies to a group dinner, I was always sorely disappointed. Chocolate chip cookies just don’t do it for me. So, I thinks these cookie dough cookies are an amazing idea. Everyone loves cookie dough…especially me. Thanks for the inspiration.
These look amazing! Must make these for friends sometime