Chocolate Chip Cookie Dough Truffles

by Dinner Hero on June 18, 2013

cc cookie dough truffles

If you love cookie dough…

OK, if?  Yeah, who doesn’t love cookie dough?  The good news here is that these truffles are basically cookie dough minus the egg.  So, you don’t have to feel weird about eating raw eggs.  Or, in my case, I don’t have to feel weird about not feeling weird about eating raw eggs.


Just mix up the dough.

cc cookie dough in bowl

Then, stick it in the fridge for at least an hour to chill.

cc cookie dough balls

Next, roll out into dough balls and then put them in the freezer for at least 30 minutes.  At this point you can either dip the balls in chocolate, or put them in a Ziplock bag and back in the freezer to dip later.

cc cookie dough with sticks

Melt some chocolate almond bark in the microwave and then get read to dip!  I used sucker sticks in these balls, but you could certainly go without.  We dipped the end of the stick in the chocolate and then inserted the stick into the dough ball.  Then dip the ball half way into the chocolate.  Of course you could dip the ball all the way, but I like the way these look with some of the chocolate chips showing through.

cc cookie dough close

Store the truffles in an airtight container in the fridge.

Want tips and other truffle recipes?  Check out my Graham Cracker Truffles!

Chocolate Chip Cookie Dough Truffles

  • 1 stick butter, room temperature
  • ¼ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla
  • 1¼ cups all purpose flour
  • ½ teaspoon salt
  • ½ cup mini chocolate chips
  • chocolate candy coating (Almond Bark)
  • sucker sticks, cut in half (you might want to cut them shorter)

  1. In a large bowl, beat butter and sugars with an electric mixer until well mixed.
  2. Add in milk and vanilla.
  3. Add flour and salt and mix on low until combined.
  4. Stir in chocolate chips.
  5. Chill dough in refrigerator for 1 hour until firm enough to roll into 1-inch balls.
  6. Place rolled balls on a wax paper lined cookie sheet and put in the freezer for at least 30 minutes. (longer is OK, too! – I left mine in the freezer for one week.)
  7. Melt almond bark in the microwave. Remove a couple of balls from the freezer at a time and insert the stick into the ball. Dip ball into melted chocolate and let any excess fall off back into the bowl.
  8. Place on wax paper to dry. Refrigerate in an airtight container for up to a week.


{ 0 comments… add one now }

Leave a Comment

Rate this recipe:  

Previous post:

Next post: