Creamy Chocolate Chip Cookie Dough Truffles – Easy Homemade Treats

Name: Creamy Chocolate Chip Cookie Dough Truffles
Prep time: 20 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, softened; 1/2 cup (100g) light brown sugar, packed; 1/4 cup (50g) granulated sugar; 2 tablespoons (30ml) milk; 1 teaspoon vanilla extract; 1 1/4 cups (160g) heat-treated all-purpose flour; 1/2 teaspoon salt; 3/4 cup (120g) mini chocolate chips; 10 oz (280g) semi-sweet or milk chocolate chips; 1 tablespoon (14g) coconut oil or shortening; Optional: sea salt flakes, white chocolate drizzle, crushed cookies, or sprinkles for decoration

Posted on November 27, 2025

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Introduction

There’s something downright magical about that first whiff of creamy chocolate chip cookie dough truffles chilling in the fridge. The moment you bite into one—smooth, buttery dough speckled with tiny chocolate chips, all wrapped in a silky chocolate shell—it’s pure bliss. Honestly, it’s the kind of treat that makes you pause mid-bite, close your eyes, and just enjoy that nostalgic sweetness that tastes like childhood happiness.

The first time I made these truffles, it was a rainy weekend when I had a craving that only cookie dough could fix. I remember standing in my kitchen, spoon in hand, tasting the mixture and thinking, “This might be the best thing I’ve ever made.” My family couldn’t resist sneaking them off the tray before the chocolate coating even set (and I can’t blame them!). It’s that dangerously easy sort of recipe that makes you wonder why you didn’t try it years ago.

When I was knee-high to a grasshopper, my grandma used to make cookie dough by hand—no mixer, just her wooden spoon and patience. These truffles remind me of that same comforting flavor, but with a little modern twist. They’re perfect for potlucks, gifting, or just to brighten up your Pinterest dessert board. After testing the recipe a few times (in the name of research, of course), I can say these creamy chocolate chip cookie dough truffles have earned a permanent spot in my dessert rotation. They feel like a warm hug in chocolate form, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’re the kind of person who sneaks a spoonful of cookie dough before baking (no judgment here!), these creamy chocolate chip cookie dough truffles were made for you. They combine that irresistible raw cookie dough flavor with the smooth texture of a truffle—no eggs, no baking, just pure, safe indulgence.

Quick & Easy: Comes together in under 30 minutes, perfect for last-minute cravings or party prep.
Simple Ingredients: Everything you need is likely already in your pantry—no fancy shopping trips required.
Perfect for Any Occasion: Great for holidays, birthdays, or cozy weekend movie nights.
Crowd-Pleaser: These truffles always disappear fast; kids and adults love them equally.
Unbelievably Delicious: Creamy, rich, and melt-in-your-mouth good, with a satisfying crunch from mini chocolate chips.

What makes this recipe stand out is the balance of textures—the smooth cookie dough center paired with the crisp snap of the chocolate coating. Unlike store-bought truffles, these have that homemade charm that tastes fresh and real. You can even switch up the flavor profile by playing with different chips or coatings (white chocolate is dreamy!).

Let’s face it: these truffles aren’t just good—they’re the kind of treat that makes people stop and ask for the recipe. They’re comforting yet elegant enough to impress guests, and whether you serve them chilled or gift them in a pretty box, they bring that perfect mix of nostalgia and sweetness. Comfort food, but make it fancy.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create creamy chocolate chip cookie dough truffles bursting with buttery sweetness and chocolatey goodness. No eggs, no raw flour worries—just safe, edible cookie dough bliss.

For the cookie dough filling:

1/2 cup (115g) unsalted butter, softened (adds rich flavor)
1/2 cup (100g) light brown sugar, packed (for that classic cookie dough sweetness)
1/4 cup (50g) granulated sugar
2 tablespoons (30ml) milk (adjust for texture)
1 teaspoon vanilla extract (use real vanilla for best flavor)
1 1/4 cups (160g) heat-treated all-purpose flour (make sure it’s safe to eat)
1/2 teaspoon salt
3/4 cup (120g) mini chocolate chips (I love using semi-sweet)

For the chocolate coating:

10 oz (280g) semi-sweet or milk chocolate chips
1 tablespoon (14g) coconut oil or shortening (helps the coating set smoothly)

Optional toppings:

Sea salt flakes
White chocolate drizzle
Crushed cookies or sprinkles for decoration

For the flour, simply spread it on a baking sheet and bake at 350°F (175°C) for about 8 minutes to kill any bacteria. Let it cool before using. If you prefer a gluten-free version, swap the flour for almond flour—it gives a slightly nutty flavor that pairs beautifully with chocolate. For dairy-free truffles, use plant-based butter and coconut milk instead of regular milk. You can easily adjust the sweetness by using dark chocolate chips or adding a pinch of espresso powder for depth. Simple ingredients, endless possibilities.

Equipment Needed

You don’t need fancy gadgets for these creamy chocolate chip cookie dough truffles—just a few basics:

Mixing bowl (medium size for combining dough)
Hand mixer or sturdy wooden spoon
Measuring cups and spoons
Baking sheet lined with parchment paper
Microwave-safe bowl for melting chocolate
Small cookie scoop or spoon (for shaping truffles)
Fork or dipping tool (for coating in chocolate)

If you don’t have a cookie scoop, a teaspoon works just fine. I’ve used both, and while the scoop gives uniform truffles, the spoon makes them look more rustic (which I kinda love). For melting chocolate, a microwave or double boiler both work—just be careful not to overheat it. Clean your dipping fork right after use to prevent hardened chocolate buildup—trust me, it saves effort later!

Preparation Method

Prepare the flour: Spread all-purpose flour on a clean baking sheet and bake at 350°F (175°C) for 8 minutes. Let it cool completely before using. This step makes the flour safe to eat.
Make the dough base: In a medium mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. You’ll know it’s ready when the mixture looks pale and creamy.
Add wet ingredients: Add milk and vanilla extract, mixing until smooth. The dough should have a soft, scoopable texture—if it seems too thick, add a splash more milk.
Mix in dry ingredients: Add the cooled heat-treated flour and salt. Stir until everything is combined and the dough holds together without being sticky.
Add chocolate chips: Fold in mini chocolate chips using a spatula. Try not to overmix—just enough to distribute them evenly.
Shape the truffles: Scoop small balls (about 1 inch or 2.5 cm) of dough and place them on a parchment-lined tray. Roll each ball gently between your palms to smooth them out.
Chill: Refrigerate the dough balls for 20–30 minutes until firm. This helps them hold shape when dipped.
Melt chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until melted and glossy.
Coat the truffles: Using a fork, dip each chilled dough ball into the melted chocolate, letting excess drip off. Place coated truffles back onto the parchment.
Decorate (optional): Before the chocolate sets, sprinkle sea salt flakes, drizzle white chocolate, or add sprinkles.
Set and store: Chill the coated truffles for another 15–20 minutes until the chocolate hardens. Store in an airtight container in the refrigerator.

Pro tip: If your chocolate thickens too quickly, reheat it for 10 seconds in the microwave. And if the dough feels too soft for dipping, freeze it briefly—it’ll make the process smoother. The finished truffles should have a glossy coating and firm texture that melts delightfully in your mouth.

Cooking Tips & Techniques

The secret behind perfect creamy chocolate chip cookie dough truffles is temperature control. Keep your dough cool but not rock-hard, and your chocolate warm enough to coat smoothly. I learned the hard way that too-cold dough can cause chocolate to crack when setting.

Always heat-treat your flour—it’s a small step that makes edible cookie dough safe. Use high-quality chocolate chips for melting; cheaper brands may seize up. If your coating looks dull, a touch of coconut oil restores that beautiful sheen.

When dipping, work quickly. Use two forks—one for dipping and one for sliding the truffle off onto the tray. It keeps them neat and reduces chocolate puddles underneath. Also, line your tray with parchment, not wax paper; wax can stick to chocolate.

If you’re making these ahead for a party, freeze the dough balls overnight, then coat the next day. The result? Smooth, professional-looking truffles every time. Remember, a little patience goes a long way with chocolate work.

Variations & Adaptations

These creamy chocolate chip cookie dough truffles are incredibly versatile. Once you’ve mastered the base, try these fun twists:

Peanut Butter Cookie Dough Truffles: Swap half the butter for creamy peanut butter and use milk chocolate for coating. Add chopped peanuts for crunch.
Dark Chocolate Espresso Truffles: Stir 1 teaspoon espresso powder into the dough and use dark chocolate chips. Perfect for coffee lovers.
Birthday Cake Truffles: Add a splash of almond extract and colorful sprinkles inside and out—kids adore these!
Gluten-Free Version: Replace the flour with almond or oat flour. The texture stays creamy, and the nutty flavor makes them richer.
Vegan Option: Use dairy-free butter and coconut milk, plus vegan chocolate chips. They taste just as indulgent.

Personally, I love making a holiday version—dip them in white chocolate and sprinkle crushed candy canes over the top. They look stunning on a dessert platter and taste like winter magic.

Serving & Storage Suggestions

Serve these creamy chocolate chip cookie dough truffles chilled—they taste best when slightly cold, with the chocolate shell firm and the inside creamy. Arrange them on a pretty platter or stack them in mini cupcake liners for a party display.

Pair them with coffee, hot cocoa, or a glass of milk for that classic cookie dough experience. For gifting, pack them in small boxes lined with parchment and tie with a ribbon—simple yet elegant.

Store truffles in an airtight container in the refrigerator for up to one week. They also freeze beautifully for up to two months—just thaw in the fridge before serving. The flavor actually deepens after a day or two, making them even more irresistible.

Nutritional Information & Benefits

Each creamy chocolate chip cookie dough truffle (approx. 25g) contains about 130 calories, 8g fat, 15g carbohydrates, and 1g protein. While these aren’t exactly health food, they’re portion-controlled and made with real ingredients—not preservatives or artificial flavors.

The butter provides richness, and dark chocolate offers antioxidants. Using heat-treated flour ensures safety, and you can reduce sugar slightly if desired. For a lighter version, use coconut oil and dark chocolate for coating. It’s all about balance—these truffles bring joy in small, satisfying bites.

Conclusion

These creamy chocolate chip cookie dough truffles prove that homemade treats can be simple, safe, and absolutely delicious. They capture everything we love about cookie dough—sweet, buttery, nostalgic comfort—wrapped in smooth chocolate perfection.

Whether you make them for a party, a gift, or just because you deserve something sweet, they’re guaranteed to bring smiles. I love how easy they are to customize and how every batch feels a little special. So go ahead—grab your mixing bowl and make a batch today. Leave a comment below with your favorite variation or tag me if you share them online. You’re going to fall in love, one truffle at a time.

FAQs

Can I use store-bought edible cookie dough for this recipe?

Yes, you can! Just scoop and coat in melted chocolate—though homemade tastes fresher and creamier.

How do I heat-treat flour safely?

Bake flour at 350°F (175°C) for about 8 minutes, then cool before using. This kills any bacteria and makes it safe to eat.

Can I freeze these truffles?

Absolutely. Freeze up to two months in an airtight container. Thaw overnight in the refrigerator before serving.

What’s the best chocolate for coating?

Use high-quality semi-sweet or dark chocolate chips. Add a bit of coconut oil for smooth dipping and glossy finish.

Can I make them dairy-free?

Yes! Use plant-based butter and dairy-free chocolate chips. They’re just as rich and creamy, without any compromise.