Oh my gosh, you have to drop everything and make these! If you’re like me—always craving that perfect spoonful of dough but terrified of raw flour—I have solved all our problems in one delightfully decadent bite. We are making **Chocolate Chip Cookie Dough Truffles**, and boy, are they simple! The best part? Because we’re being responsible home bakers, we take that tiny extra step to heat-treat the flour, which means these babies are completely safe, totally no-bake, and ready to wow the crowd at any party.
Seriously, these truffles satisfy that deep, gooey craving better than almost anything else, and they come together way faster than a batch of full cookies. They are just pure, chocolatey bliss rolled into a perfect little ball. I make these whenever I need a fast chocolate hit because they chill like a dream!
Gathering Ingredients for Your Chocolate Chip Cookie Dough Truffles
Before we get to the fun part—baking—we need to make sure we have all our ducks in a row. This recipe is surprisingly simple since we aren’t using eggs, but that first step requires a quick trip to the oven for the flour. Trust me, it’s worth taking a look at my tips on general baking before you dive in. You can find some pointers on how to make you a better baker right here!
Here is exactly what you need to gather for these little beauties:
- 1 cup all-purpose flour (Remember, we toast this!)
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to just the right texture
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar for that deep molasses flavor
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 8 ounces cream cheese, softened (crucial for creaminess!)
- 16 ounces melting chocolate or chocolate coating for dipping
Essential Preparation: Heat Treating Flour for Safe Chocolate Chip Cookie Dough Truffles
Okay, listen up, because this first step is non-negotiable, non-skippable, and the only way to guarantee these **Chocolate Chip Cookie Dough Truffles** are safe to eat without baking them the traditional way. I know it sounds fussy—why bake flour for a no-bake treat?—but raw flour can sometimes carry nasty stuff. We are baking it at 350 degrees F for just 5 minutes on a baking sheet until that internal temperature hits 160 degrees F (that’s about 71 degrees C, be sure to check your label notes!).
It seems like a silly extra step, but food safety first, always! Once it’s toasted, you absolutely must let that flour cool down completely. If you mix warm flour into cold butter, you’ll end up with a greasy mess, and nobody wants that. Wait until it’s room temperature, or even slightly chilled, before moving on!
Combining Dry Ingredients for Chocolate Chip Cookie Dough Truffles
Once your flour is totally cool—seriously, touch it, make sure it’s not even remotely warm—we whisk it together with the salt. Just a quick whisk in a mixing bowl to make sure everything is evenly distributed. This dry mix is ready to join the party when the wet ingredients are done!
Mixing the Base for Perfect Chocolate Chip Cookie Dough Truffles
Now for the fun part where things start looking like actual dessert! Get your softened butter into your largest bowl. We need to beat that butter, the granulated sugar, and the brown sugar together until it’s super light, fluffy, and pale. This takes a few minutes, but it’s how we get air into our dough and make sure our **Chocolate Chip Cookie Dough Truffles** aren’t dense bricks!
Once it’s fluffy, just mix in your vanilla and the milk. If you ever run out of milk and need a quick fix, I sometimes use a little homemade sour milk substitute found in my favorite buttermilk substitutes—it works wonders!
Incorporating Dry Mix and Chocolate Chips into Chocolate Chip Cookie Dough Truffles
This is where you have to show some restraint! Take that cooled flour mix we made earlier and add it to your creamed butter mixture slowly, on low speed, or just gently by hand. The moment you see it disappear, STOP. Do not overmix, or you’ll develop too much gluten, and our edible **Chocolate Chip Cookie Dough Truffles** will get tough instead of soft.
Once the flour is *just* combined, fold in all those mini chocolate chips. They give us those wonderful little pops of chocolate throughout the dough, which is exactly what we want in our **Chocolate Chip Cookie Dough Truffles**.
Final Dough Assembly: Adding Cream Cheese to Chocolate Chip Cookie Dough Truffles
We aren’t done yet! In a completely separate bowl, beat your cream cheese until it’s velvety smooth—no lumps allowed here, otherwise you’ll have chunks instead of perfectly smooth **Chocolate Chip Cookie Dough Truffles**.
Then, scoop that creamy cheese right into your cookie dough base and mix until everything marries together beautifully. This step is genius because the cream cheese smooths everything out into that rich, scoopable texture we need for rolling our **Chocolate Chip Cookie Dough Truffles**.
Shaping and Chilling Your Chocolate Chip Cookie Dough Truffles
The dough is ready, and it smells incredible, right? Now we need to get these beauties into shape. I highly recommend using a small cookie scoop for this part—it makes everything uniform, so whether you’re gifting these or just planning your own binge, they all look perfect. Aim for balls about 1 inch across. If you don’t have a scoop, just eyeball them, but try to keep them roughly the same size so they set evenly.
Once you’ve rolled them, line a large baking sheet with parchment paper. We absolutely need that parchment; trust me, it keeps everything from sticking when we try to move these later. Place all your rolled **Chocolate Chip Cookie Dough Truffles** onto that prepared sheet, making sure they aren’t touching if you can help it.
Here is the crucial, non-negotiable step before we move to the chocolate dipping: Chilling! Pop that whole sheet into the refrigerator for a minimum of 30 minutes. If you try to dip warm dough, it turns into melted sludge, and your smooth coating will be ruined. Chilling firms up the cream cheese and butter base, giving us a solid core that holds its shape beautifully when dipped. If you need inspiration for making cookies without brown sugar sometimes, check out this trick, but for these truffles, chilling is key!
Coating the Chocolate Chip Cookie Dough Truffles for a Professional Finish
This is where our little dough balls finally get their glamorous coat! You’ll need to melt your coating chocolate. I always say, trust the package directions here; melting chocolate can be sneaky, and you don’t want to burn it! Whether you use wafers or proper melting chocolate, follow the microwave instructions or use a double boiler if you’re feeling fancy.
Once it’s smooth—not grainy, smooth as silk—it’s dipping time. Take those perfectly chilled **Chocolate Chip Cookie Dough Truffles** straight from the fridge. Use a fork or a dipping tool, lower the ball gently into the warm chocolate, and make sure it gets fully covered. Then, lift it out slowly and give it a little shake over the bowl to let all that excess drip off. You want a thin, even shell, not a bumpy chocolate mountain!
Place the newly dipped ball right back onto that parchment-lined sheet. They go from looking like little mounds of dough to looking like perfect candy in seconds!
Setting the Chocolate Coating on Chocolate Chip Cookie Dough Truffles
We’re almost there! Now, these coated **Chocolate Chip Cookie Dough Truffles** need a quick trip back into the refrigerator. They won’t be truly set until they are firm and the chocolate has that satisfying snap when you bite into it. This usually takes another 20 to 30 minutes, depending on how warm your kitchen is. While you wait, you can admire your handiwork.
Remember that little note I mentioned about ingredients? Honestly, using good quality melting chocolate makes a huge difference in the final appearance. It gives a better sheen and sets up harder, which is what we want for a professional-looking finish on our indulgent **Chocolate Chip Cookie Dough Truffles**. If you’re curious about how the base flavor compares to my classic chocolate chip cookies, you might be surprised how similar the dough tastes!
Why You Will Love These Chocolate Chip Cookie Dough Truffles
Honestly, if you need a show-stopping treat that requires zero oven time and minimal fuss, these are your answer. I keep these on hand for last-minute guests because they are just that simple to pull off. You’ll find yourself making them constantly!
Here’s the quick rundown on why these truffles are my go-to:
- They are completely no-bake—which means no overheating the kitchen!
- The texture is unbelievably soft, creamy, and satisfyingly doughy.
- They travel well and are perfect for potlucks or party platters.
- The chocolate coating gives it that amazing snap against the soft center.
If you enjoy easy, decadent bites like this, you might want to check out my recipe for no-bake chocolate peanut butter bars too!
Tips for Success When Making Chocolate Chip Cookie Dough Truffles
Even though this recipe is super straightforward, a couple of little tricks can take your **Chocolate Chip Cookie Dough Truffles** from good to absolutely phenomenal. My mom passes down these survival secrets, and they really pay off when you’re working with coatings and cream cheese bases.
My number one piece of advice is about the size of the balls. Unless you want to spend forever dipping teeny-tiny truffles, invest in a standard small cookie scoop. It ensures every single one is identical, meaning they all chill and dip at the same rate. Nobody wants one truffle melting while you finish dipping its perfect little neighbor!
Now, let’s talk chocolate drama. Sometimes, if your melting chocolate gets even a drop of water in it, it seizes up and turns grainy—ugh! If that happens, don’t panic and throw it out! You can usually save it by stirring in about a teaspoon of vegetable oil or shortening, stirring like crazy until it loosens back up into a smooth glaze. It might be slightly thinner, but it will still coat beautifully!
Also, make sure that dough is really cold before it gets its chocolate bath. I sometimes pop mine back in the fridge for ten minutes right before I start dipping, just to ensure they are rock solid. A firm core is the secret to getting that beautiful, clean coating.
If you enjoy experimenting with different dough flavors, I’ve got a great recipe here for chocolate chip pumpkin oatmeal cookies which use a slightly different approach to mixing the fats, though I still recommend chilling that dough well!
Storage and Shelf Life for Chocolate Chip Cookie Dough Truffles
Since we used that delicious, creamy cream cheese in the base of these **Chocolate Chip Cookie Dough Truffles**, we definitely need to treat them right in terms of storage. Unlike regular baked cookies that might sit on the counter, these have to stay cool. I always keep mine tucked away in an airtight container in the refrigerator.
When stored properly in the fridge, they stay good for about a week, maybe even closer to ten days if you managed to keep your hands off them! They firm up a little more when they chill, which actually makes them taste even more intensely like cookie dough, which, let’s be honest, is the whole point!
Now, if you’re anything like me and you make a GIANT batch (which you totally should!), freezing is a lifesaver. You can absolutely freeze these truffles! Just make sure they are fully set first. Once they are firm from the fridge, place them in a freezer-safe zip-top bag or container—I like lining the container with parchment first to prevent any sticking.
They keep beautifully in the deep freeze for up to three months. When you want one, just pull it out and let it thaw on a plate in the fridge for about an hour. It honestly tastes just as good as the day you made it! If you’re looking for other decadent, make-ahead sweet recipes, I have a fantastic chocolate fudge cake secret that’s perfect for freezing too!
Frequently Asked Questions About Edible Cookie Dough Truffles
I know you might have a few lingering questions about turning your favorite dough into a perfect truffle! It’s normal to be cautious, especially when dealing with no-bake recipes that require an extra step like toasting the flour. We want everything to be safe, easy, AND delicious. If you’ve ever wondered about substitutions—like baking without brown sugar ingredients—I have some interesting thoughts over here!
Can I skip heat-treating the flour?
Oh, absolutely not! I can’t stress this enough: Please do not skip toasting that flour. When we eat cookie dough raw, we skip the step that kills any potential bacteria lurking in the flour. Since these are edible and we aren’t baking them long enough to kill anything off, you must heat-treat it first to get that internal temperature up to 160 degrees F. It’s the safest way to enjoy that cookie flavor without any worries!
What is the best type of chocolate for dipping?
If you want that professional, snappy shell that breaks perfectly when you bite into the soft filling, use a good quality compound coating or melting wafers. They are designed to set up hard and shiny. If you use standard chocolate chips meant strictly for baking, they often stay a little soft or greasy when they cool, so you might end up fighting with your truffles sticking together!
Can I use regular chocolate chips in the dough?
You totally can, but I really, really prefer the mini chips for texture in the dough base. When you’re rolling and dipping these little balls, large chips can make the dough uneven, leading to cracks in your coating, or they can even poke right through the shell! Minis blend in seamlessly and give you that sweet chocolate hint in every chew without messing up the shape of your truffle.
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Chocolate Chip Cookie Dough Truffles
- Total Time: 35 min
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Simple truffles made from edible chocolate chip cookie dough.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
- 8 ounces cream cheese, softened
- 16 ounces melting chocolate or chocolate coating
Instructions
- Heat treat the flour: Spread the flour on a baking sheet and bake at 350 degrees F (175 degrees C) for 5 minutes. Let it cool completely.
- In a medium bowl, whisk together the cooled flour and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the vanilla extract and milk until just combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the mini chocolate chips.
- In a separate bowl, beat the cream cheese until smooth. Add the cookie dough mixture to the cream cheese and mix until fully incorporated.
- Roll the dough into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Chill the dough balls in the refrigerator for at least 30 minutes.
- Melt the coating chocolate according to package directions.
- Dip each chilled dough ball into the melted chocolate, allowing excess to drip off.
- Place the coated truffles back onto the parchment-lined sheet.
- Refrigerate until the chocolate coating is set.
Notes
- To heat treat the flour, you must reach an internal temperature of 160 degrees F (71 degrees C) to kill any potential bacteria.
- Use good quality melting chocolate for the best coating finish.
- Prep Time: 30 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 18
- Sodium: 75
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0.2
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: chocolate chip cookie dough, truffles, edible cookie dough, no bake dessert, chocolate coating