Chocolate Chip Cookie Dough Truffles

This easy recipe for Cookie Dough Truffles rolls edible cookie dough into balls and dips them in chocolate for an easy no-bake dessert. These are perfect for any time of the year and great to keep on hand when you need a quick sweet treat!

a bowl of cookie dough truffles sitting on a white countertop

This recipe contains chocolate chip cookie dough that is completely edible and contains no egg. Once the dough is rolled into little balls, they are dipped in chocolate to create a delectable little truffle.

If you love the taste of raw cookie dough, then you need to make these truffles. 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. They are well worth the extra time and effort.

This chocolate chip cookie dough truffles recipe comes from one of my favorite original bloggers, Annie from Everyday Annie. In fact, her site inspired me to create this site back in 2012. This recipe was one of the first recipes I published here and was updated in 2021 with new photos and tips. The recipe is perfect as written so I didn’t make any changes.

Why You’ll Love This Recipe

  • Can be dipped in milk, dark, or white chocolate. 
  • You will want to heat treat the flour in the oven, but other than that these are a great no-bake dessert to make for the warmer months. 
  • Freeze for later when you need a sweet indulgence. 
  • They are perfect for the holiday season or birthdays and special events.
all of the ingredients for cookie dough truffles on a white tabletop

Ingredients You’ll Need

  • Butter – Adds a rich and smooth texture and buttery taste. 
  • Light Brown Sugar – Gives the truffles a brown sugar-sweet flavor. Light brown sugar is preferred over dark brown sugar for the best flavor.
  • All-Purpose Flour – Binds together the creamed butter and sugar. As a safety precaution, we recommend baking the raw flour to kill any bacteria.
  • Sweetened Condensed Milk – Adds a creamy texture and helps form the dough. 
  • Vanilla Extract – Infuses the dough with a light vanilla flavor. 
  • Mini Chocolate Chips – Goes both inside and outside of the truffles.
  • Bittersweet or Semisweet Chocolate – Melted and used to dip the truffle. 
mixing all of the ingredients for cookie dough truffles in a bowl

Heat Treat Flour

Raw flour is considered unsafe to eat because of the presence of potential bacteria. Baking the flour ensures that it is safe to use in any recipe – including no bake desserts.

Before you make the truffles, you will want to heat treat the flour. Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper and spread flour onto the cookie sheet. Bake flour for about 5 minutes and use a thermometer to check the temperature. It should read 160 degrees F. Cool flour completely before using, about 30 minutes.

You can preheat the flour at any point before baking. This can be done days in advance to save time when making the truffles.

Alternatively, you can heat the flour in the microwave until the flour registers 160 degrees F.

  1. Mix the cookie dough: In a stand mixer, cream the butter and sugar together until it’s light and fluffy. Slowly mix in the heat treated flour, condensed milk, and vanilla until incorporated. Fold in the chocolate chips.
  2. Firm and form the truffles: Store the prepared dough in the fridge until it firms up to roll into truffles. This should take 30 minutes up to 2 hours. Once firm, roll into 1 ½ inch balls and place on a wax paper lined baking sheet. 
  3. Make the chocolate candy coating: Using a double boiler, or the microwave, melt chocolate until smooth. Place each chilled cookie dough truffle in the chocolate until coated making sure to remove any excess chocolate. Place each chocolate-coated truffle on the waxed paper-lined baking sheet. Top with any additional chocolate chips and set in the fridge until the chocolate is hardened before serving. 

Use a fork or a toothpick to dip the rolled dough into the chocolate. A toothpick works best to get the smooth texture around the truffles. Once the truffles are dipped, sprinkle a few mini chocolate chips on the top to cover any hole or imperfection left by the toothpick.

truffles rolled into balls on a baking sheet and then dipped into chocolate

Recipe Tips

  • Bring butter to room temperature. When making the dough, the butter must be at room temperature in order to cream with the sugar properly. 
  • Use a microwave or double boiler to melt the chocolate. To use a microwave, melt the chocolate very carefully in 30-second intervals using a microwave-safe bowl.
  • If the cookie dough balls begin to get warm while dipping in the melted chocolate, return to the fridge or freezer until firm again. 

Save half of the cookie dough truffles for later! You can coat half the batch in chocolate and then package and freeze the remaining balls. When all of the truffles are gone and you need a special treat, just grab one of the frozen cookie dough balls out of the freezer.


  • Top the cookie dough truffles with chocolate or rainbow sprinkles before the chocolate sets. 
  • Use white chocolate or dark chocolate for coating for a varied sweet twist. 
  • Omit the chocolate chips and use a small amount of granulated sugar for a sugar cookie center. 
  • Flavor the cookie dough with cinnamon or extracts such as maple or almond to change up the cookie dough flavor. 
a bite taken out of a cookie dough truffle

Other No Bake Dessert Recipes

If you love cookie dough or chocolate chip cookies, then you are going to love these cookie dough truffles. Try the recipe and leave a star rating and review below to let us know what you think!

a bowl of cookie dough truffles sitting on a white countertop

Cookie Dough Truffles

Yield: 48 truffles
Prep Time: 12 minutes
Cooling Time: 1 hour
Total Time: 1 hour 12 minutes
Cookie dough balls are coated in chocolate to create a delectable treat!
5 from 5 votes


  • 2 ¼ cup all-purpose flour
  • 8 tablespoons unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 14 ounces sweetened condensed milk, (1 can)
  • 1 teaspoon vanilla extract
  • ½ cup mini semisweet chocolate chips
  • 1 ½ pound semisweet, or bittersweet chocolate, coarsely chopped
  • Mini chocolate chips, for garnish


Heat Treat the Flour

  • Preheat and oven to 350 degrees F. Line a cookie sheet with parchment paper and spread the flour onto the cookie sheet in a thin layer. Bake the flour for 5 minutes. Use a thermometer to check to make sure the flour reads 160 degrees F. Cool flour completely before using. (Alternatively, you can heat the flour in the microwave until the flour reaches 160 degrees F.)

Make the Truffles

  • 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.
  • 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.
  • 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.


Storing: Store cookie dough truffles in an airtight container in the fridge for up to 1 week. 
Freezing: Cookie dough truffles can be frozen by being placed in an airtight container or freezer-safe bag for 3-4 months.
Annie’s Eats, as adapted from Mel’s Kitchen Cafe, originally from Taste of Home


Serving: 0g, Calories: 174kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 8mg, Sodium: 13mg, Potassium: 135mg, Fiber: 1g, Sugar: 13g, Vitamin A: 90IU, Vitamin C: 0.2mg, Calcium: 38mg, Iron: 1.4mg
Course: Dessert
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe was originally published in 2013. It was updated with new photos and tips in September 2021.

17 comments on “Chocolate Chip Cookie Dough Truffles”

  1. Do these need to be refrigerated for safety or do they just last longer that way?

    • Hi Annie! Refrigerating them if preferred so that they hold their shape. If you don’t refrigerate, the dough inside may not stay firm. You can serve them at room temperature, but it’s best to keep them in the refrigerator until at least 30 minutes to 2 hours before serving. Enjoy!

  2. These sound so yummy!  I was wondering if you have any ideas for how to substitute for the sweetened condensed milk?  I’m allergic to the proteins in milk (casein and whey). 

    • If you can find sweetened condensed coconut milk, that would be the best substitute to ensure the right consistency and flavor. While I don’t have a recipe for it, there are recipes for coconut condensed milk (or vegan condensed milk) that you could make at home too. I haven’t tested this recipe with sweetened condensed coconut milk, but if you try it, please let me know how it turns out.

  3. These look delicious. Do you think I can swap all-purpose flour for oat flour? I will make them this weekend.

    • Hi, Natalie! I haven’t tested them with oat flour, but I think they would work fine. You would need to use a little more oat flour though since the density of oat flour is diffent. I would use 3 cups oat flour instead of the all purpose flour. Enjoy!

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