Calling all cookie dough lovers. Enjoy the best part of chocolate chip cookies- without the baking! These Cookie Dough Truffles will be your new favorite sweet treat.
No bake desserts are all the rage during summer. And not only no bake recipes, but easy recipes that you can whip up in a jiffy.
No-Bake Cookie Dough Truffles
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When it’s too hot to turn on the oven but you’re still craving something sweet and delicious, this cookie dough truffles recipe will come to the rescue.
Sometimes called cookie dough balls, these little treats are just as delightful as they sounds. Regular cookie dough formed into small balls and dipped into a decadent chocolate coating. They’re the best thing since sliced bread!
Cookie Dough Truffles Ingredients
- Butter – We will be adding in our own salt, so be sure to use unsalted butter that is softened to room temperature. That way we can control the amount of salt going in.
- Sugar – We use two different sugars here: granulated white sugar and brown sugar.
- Vanilla extract – Vanilla is a great way to round out all the flavors of this edible cookie dough recipe.
- Milk – Whole milk works best, but you can use any type of milk you have in the refrigerator.
- Salt – Here is where the salt comes in. We just need a pinch to really accentuate the flavors.
- All-purpose flour – See my notes below for how to heat treat flour to avoid getting salmonella poisoning from raw flour.
- Mini chocolate chips – I always like to use semisweet chocolate chips, because the edible cookie dough truffles themselves are already quite sweet. However you could use milk chocolate chips, dark chocolate or white chocolate chips if you prefer.
- Chocolate – You can use milk chocolate, white chocolate or a combination of the both.
How to Make Cookie Dough Truffles
- Cream butter and sugars. In a large bowl with an electric mixer or in a stand mixer, cream together the butter and sugars until light and fluffy.
- Add rest of ingredients. Add vanilla extract, milk, salt, and flour. Continue to mix together until combined and be sure to scrape the sides of the bowl. Fold in the mini chips and mix until thoroughly mixed together.
- Scoop balls. Using a cookie scoop, scoop dough and form truffles into nicely shaped 1-inch balls. Place onto a baking sheet lined with parchment paper or wax paper. Freeze minutes to harden.
- Coat in chocolate. Melt chocolate in 30-second increments until melted and smooth. You can also use a double boiler to do this. Place cookie dough truffles into melted chocolate and coat all sides with a spoon. Allow the excess chocolate to drip off the side of the bowl.
- Decorate. Place coated truffles back on cookie sheet and top with more chocolate chips, festive sprinkles, a little sea salt or drizzle with white chocolate. It’s best to use a piping bag for this.
- Let chill. Place and store the truffles in the refrigerator to harden the candy coating for at least an hour.
Heat Treating Flour
The main reason you hear caution about eating raw dough is the raw eggs and raw flour. Because this recipe doesn’t use raw eggs, we only have to worry about the flour part.
Uncooked flour in our cookie dough truffles has a small chance of containing some yucky things, so to prevent this, pasteurize it at home.
Microwaving is the quickest way. Place raw flour into the microwave (flour alone, not the dough) and heat on high for 20- 45 seconds. Please be mindful that all microwaves are different. Watch the flour closely so it doesn’t burn.
The oven is another good option, simply place it in a thin layer on a baking sheet at 350°F for 5ish minutes. Just make sure it doesn’t burn. This should be plenty to kill off any harmful bacteria.
Storage and Freezing
These delicious Chocolate Chip Cookie Dough Truffles are best kept in an airtight container in the refrigerator, but good luck keeping them around for long. They are quite addictive.
They will keep in the refrigerator for about a week, or in the freezer for up to six months.
More No Bake Desserts
- Brownie Batter Dip
- No Bake Peanut Butter Cheesecake
- Chocolate Lush
- Sunflower Seed Brittle
- Frosted Grapes
Cookie Dough Truffles
- 1/2 cup unsalted butter; softened at room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/4 teaspoon vanilla extract
- 3 tablespoons whole milk
- 1/8 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 12 ounces melting milk chocolate you can also use white chocolate or a combination of both.
- In a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy.
- Add vanilla extract, milk, salt, and flour. Continue to mix together until combined and be sure to scrape the sides of the bowl. Fold in the chocolate chips and mix until thoroughly mixed together.
- Using a mini ice cream scoop (equivalent to 2-3 tablespoons), scoop dough and form truffles into nicely shaped balls. Place onto a baking sheet lined with parchment paper. Freeze for 20 minutes to harden.
- Melt chocolate in 30-second increments until melted and smooth. Place truffles into melted chocolate and coat all sides with a spoon. Allow the excess to drip off the side of the bowl. Place coated truffles back on baking sheet and top with more chocolate chips, sprinkles, or drizzle with white chocolate (optional).
- Place and store the truffles in the refrigerator to harden for at least an hour.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!