Chocolate Chip Cookie Dough Truffles

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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!

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 Chocolate Chip Cookie Dough Truffles.  That’s chocolate chip cookie dough covered in chocolate.  These are so delicious!

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.  And these look so pretty displayed on a platter for sharing!

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.  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.

Chocolate Chip Cookie Dough Balls

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.

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. 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.

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

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.

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.

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5 from 8 votes

Chocolate Chip Cookie Dough Truffles

Egg free chocolate chip cookie dough chilled and dipped in chocolate to create truffles!
Prep Time 40 minutes
Chill Time: 1 hour
Servings 40 truffles
Calories 211kcal
Course Dessert
Cuisine American
Keyword chocolate chip cookie dough truffles, Cookie dough truffles


  • 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
  • pounds chocolate bark, for melting and dipping
  • additional chocolate chips & sprinkles, for topping


  • 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.



  • *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!


Serving: 40truffles | Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 38mg | Potassium: 145mg | Fiber: 1g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1.5mg
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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • 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.

  • 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:


  • 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 ~

  • 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!

  • Chickenman99 wrote:

    I just made these and they are delicious! I added about a 1/2 teaspoon of Kosher salt to the dough to balance out the sweetness. I made 37 truffles, the perfect size for my class party.

  • Melissa wrote:

    I made these this weekend and everyone loved them! I have already passed on the link to friends! I did use some powdered sugar on my hands when rolling them and that made them slightly less sticky and a little easier to dip.

  • Matt wrote:

    Tried this recipe and found it to be one of my absolute favorites! I decided to try a variation, though, and used minted chocolate for the coating instead of regular chocolate – these were TO DIE FOR!!! Experiment with them and use different flavored chocolate for the coating; they come out great!!!

  • Emily wrote:

    Followed the recipe exactly and they turned out okay. The flour was very overpowering I think. They tasted much better dipped but the cookie dough still tasted a little bit weird because of the flour. I didnt particularly like them but people that tried them did and all of them got eaten.

  • Gabi wrote:

    I just made these with my daughter and they are sooooo sweet! They’re good, but sweet. This could be because of the chocolate and vanilla dip I used though. We tried all kinds of toppings and had a good time makng these together. I used your recipe and they were fine, but I also let the dough sit for quite a while before I rolled and dipped them.

  • Nina wrote:

    I made these last night and they came out amazing! I followed to recipe exactly. The only difference was I left the cookie dough in the refridgerator for 2 hours which made it hard enough so it would not melt when I put it in the melted chocolate. I plan on making them again this weekend 🙂

  • Marie wrote:

    Actually, I had some family over this weekend and they are gone haha, but I will remember this for next time. If I have them for over 1 week, I’ll freeze them. Hopefully the chocolate coating won’t crack. We shall see 🙂

  • Marie wrote:

    Also Lori, do you know how long these can be refrigerated before they go bad? I only eat them like 2 at a time and I have so many lol.

    • Lori Lange wrote:

      Yeah, makes a lot doesn’t it? I’m pretty sure we kept them for a week or so. Maybe try freezing a few?