Cookie Dough Truffles

Cookie Dough Truffles {Spoonful of Flavor}

These truffles are one of my favorite treats ever. I wanted to share them with you sooner, but every time I make them, they disappear before I can take any pictures. After all, they are chocolate coated cookie dough. If you love cookie dough as much as I do, then you need to make these truffles. I have to confess, I usually coat half the batch in chocolate and then package and freeze the remaining cookie dough balls. When all of the truffles are gone and I need a special treat, I just grab one of the frozen cookie dough balls out of the freezer.

This recipe comes from one of my favorite bloggers, Annie from Annie’s Eats. The recipe is perfect as written so I didn’t need to make any changes. They take a little time to make since you must shape the cookie dough balls, wait for them to freeze, and then dip them in chocolate. I promise you, they are well worth the extra time and effort.

Cookie Dough Truffles {Spoonful of Flavor}

Cookie Dough Truffles {Spoonful of Flavor}

Yields about 4 dozen

Cookie Dough Truffles
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  • 8 tbsp. unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 2 ¼ cup all-purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1 ½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
  • Mini chocolate chips (for garnish)


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Add the flour, sweetened condensed milk and vanilla and mix until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
  2. Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
  3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Annie’s Eats, as adapted from Mel’s Kitchen Cafe, originally from Taste of Home