Cookie Dough Truffles Recipe
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These cookie dough truffles are so easy to make and taste like chocolate chip cookie dough! They make the perfect no-bake, bite-sized treat to enjoy and share! No eggs included!
Cookies hold a definite place of distinction around my house. From chewy sugar cookies to chocolate chip cookies, cookies are always a favorite. I decided I’d combine some flavors from our chocolate chip cookies and my chocolate chip cookie dough dip to make the perfect cookie dough truffles recipe.
With one bite, you immediately feel like a kid again sneaking a little bite of the cookie dough. Well, I did, at least.
How to Make Cookie Dough Truffles
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Butter – room temperature for easier mixing.
- Brown sugar – lends a deep, rich flavor to the recipe.
- Vanilla extract – I recommend using high-quality vanilla extract rather than vanilla flavoring in this recipe.
- All-purpose flour – the flour will need to be heat treated to 165º F since the truffles are not cooked or baked. See my recipe tip below or in the recipe card notes on how I heat-treat flour. If you need a gluten-free alternative, use gluten-free flour.
- Sweetened condensed milk – adds a creamy consistency to the truffles. You can use my homemade sweetened condensed milk recipe or your favorite store-bought.
- Chocolate chips – use your favorite chocolate chips – dark, semi-sweet, or milk chocolate. You’ll also need chocolate chips to melt for the coating on the truffles.
- Toffee bits – adds a rich flavor and slight crunch to the truffles.
- Shortening or coconut oil – for the coating.
- Sea salt – optional
How to Heat-Treat Flour
Add your flour to a microwave-safe bowl and microwave in 15-second intervals until the flour reaches 165º F when tested with an instant-read thermometer. Alternatively, spread the flour on a sheet pan and bake in the oven at 350º F.
Storage Tips
To store. Keep truffles in an airtight container in a cool, dry place with a stable temperature. These truffles generally last 2 to 4 weeks when properly stored.
To freeze. Place the truffles onto a parchment-lined baking sheet. Leave room between each truffle so that they freeze separately. Flash freeze overnight. Place the frozen truffles into a freezer-safe, airtight container and freeze for up to a month.
Here’s how I make my cookie dough truffles.
Cookie Dough Truffles Recipe
Ingredients
- 1/2 cup (113 g) butter
- 3/4 cup (160 g) brown sugar
- 1 teaspoon (5 g) vanilla extract
- 1 1/2 cups (180 g) all-purpose flour, heat-treated to 165º F.
- 1 (14-ounce) can (380 g) sweetened condensed milk
- 1/2 cup (85 g) chocolate chips, dark, semi-sweet, or milk chocolate
- 1/2 cup (120 g) toffee bits
For the chocolate coating:
- 1 cup (170 g) chocolate chips, dark, semi-sweet, or milk chocolate
- 1 tablespoon (12 g) coconut oil, or shortening
- sea salt
Instructions
- Make the cookie dough. Cream together butter and brown sugar until light and fluffy. Add in vanilla and combine. Add the heat-treated flour and sweetened condensed milk and combine well. (See recipe notes for how to heat treat the flour). Stir in chocolate chips and toffee bits until thoroughly combined.
- Scoop and chill. Scoop teaspoon-sized balls onto a parchment paper lined baking sheet. Place in the refrigerator or freezer for about 15 minutes until firm.
- Make the chocolate coating. Place chocolate chips and coconut oil (or shortening) in a microwave-safe bowl and heat on 70% power for about 1 minute to melt. Stir until smooth and glossy.
- Coat the truffles. Remove baking sheet from refrigerator or freezer and dip each ball into the melted chocolate with a spoon. Hold the dipped truffle over the melted chocolate bowl for a few seconds and gently tap on the side of the bowl to allow the excess chocolate to flow back into the bowl. Place the dipped truffle back onto the parchment paper to allow to cool and harden. Repeat until all have been dipped. Using your fork or a spoon, drizzle little bits of melted chocolate over the top of truffles. Sprinkle with sea salt (optional). Set aside to allow to thoroughly harden or place into the freezer for at least 15 minutes to harden.
- Serve. Once hardened, the truffles are ready to enjoy. If frozen, remove from the freezer for a few minutes and then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
These sound perfect, Robyn! And I’m so glad that you didn’t put cream cheese in them. Most of the cookie dough truffles and dips that I see have cream cheese, which makes them not taste like cookie dough to me. I love the toffee and oats! Can’t wait to try these!
I can’t wait to hear how you like them, Cassie.
Robyn! You are killing me with these!! They look perfect.
Ha Ha! Thanks, Aggie!!!
Fabulous!! These are gorgeous and knowing you, amazingly delicious!
Thank you so much, Amanda.
Is it wrong to want these for breakfast?
Absolutely, positively nothing wrong with it!
I love how creamy these look, YUM! I pinned this recipe immediately, I know my co-workers would love me for these!
Thanks so much, Jess. Yes, your co-workers will adore you even more when you show up with these at work!
These DO look perfect!
Thanks so much!
Perfect dessert!! Love that sprinkle of salt on top. It speaks to me.
That little sprinkle speaks to me, too. I’m all about the sweet and salty and that sprinkle gives it just the right touch.
This is perfect Monday morning food!
Or Monday evening, Tuesday morning, Tuesday evening… you get the picture. 🙂
These make me giddy. Oh, the power of cookie dough…
It’s a very powerful thing, isn’t it?
I love this as much as I love cookie dough and that’s a LOT! These look so delicious and I would not be able to resist these truffles. I would have to restrain myself from eating the whole batch and save them for guests! 😉
They are great to keep in the freezer, Julie. That way you can save them for guests! 🙂