Love and Olive Oil - Eat to Live. Cook to Love.

Chocolate Chip Cookie Dough Truffles

Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. Even Taylor firmly declared these the best thing I’ve ever baked. Even though there was technically no baking involved, I’m still taking that as a hint that I did good. I did real good. And we’ve been enjoying the product of that goodness all week long.

My apologies to the New Years’ resolution folk. I tried to hold off until at least February to post these, but I just couldn’t do it. Call it a little treat to yourself for doing so well up until this point. While one of these little guys won’t hurt, good luck practicing self-restraint when faced with a cookie sheet full of them. It’s not easy. What is easy is whipping them up. Which I encourage you to go do. Immediately.

The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. I used a bag of dark chocolate candy coating, available at craft stores, specialty baking stores, or online. While the brand I used did have a slightly fake-chocolate taste when I sampled a wafer beforehand, the final product was a thin and delicious chocolate coating that hardened into a beautifully snappy shell. Feel free to use pure semi-sweet or dark chocolate to coat these, but I didn’t want to have to deal with tempering and all that jazz. The chocolate wafers are a beautiful and simple solution. And, as I discovered purely by accident, one 14oz bag was the perfect amount of coating for one batch of truffles. One batch meaning about 4 dozen or so. One batch that we have been hoarding all for ourselves. Posting this recipe is the closest thing to sharing I’m willing to do.

Take it or leave it (but I strongly suggest you take it. Now).

Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). If you love these truffles you will love the other 45+ recipes in the book, as they are all dedicated to raw cookie dough. Yum!

Chocolate Chip Cookie Dough Truffles

Yield: 3-4 dozen

Prep Time: 1 hour

Total Time: 2 1/2 hours


2 1/2 cups all purpose flour
1 teaspoon salt
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or cream (soy or almond milk works too)
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating


Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add cream and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

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247 CommentsLeave a Comment →

1 2 3
  1. 1
    Posted On January 11, 2010 at 11:37 am

    Bring a sample, if they are not considered a gel, on the plane! YUM!


  2. 2
    Posted On January 11, 2010 at 11:48 am

    I’m a sucker for any of these kinds of truffles. Cake truffles. Candy truffles. Now cookie truffles? Oh yeah. Quite possibly the best of them all. I’m definitely making these! Thanks!


  3. 3
    Posted On January 11, 2010 at 11:49 am

    I. Must. Try. These!
    I looooove chocolate chip cookie dough normally, and these look like they take it to a new level.


  4. 4
    Posted On January 11, 2010 at 11:51 am

    I cannot wait to make these and send to the hubs in Iraq! Thanks for sharing the recipe!


  5. 5
    Posted On January 11, 2010 at 11:56 am

    I am afraid to make these! LOL!


  6. 6
    Posted On January 11, 2010 at 12:35 pm



  7. 7
    Posted On January 11, 2010 at 1:10 pm

    Lindsay, these look incredible! I’m a novice when it comes to chocolate tempering but I don’t like the taste of the chocolate coating. I might try to dip the truffles in a chocolate ganache. What do you think?


  8. 8
    Posted On January 11, 2010 at 1:14 pm

    Amanda – I would go with straight melted chocolate over ganache, it’ll at least harden somewhat rather than stay soft like ganache. And to be honest, even though the chocolate coating tasted funny to me when I tried it beforehand, I didn’t get a speck of funny taste after it was coating the truffle. :)


  9. 9
    Posted On January 11, 2010 at 1:28 pm

    Ah! These look delicious! I’ll have to save them for later though as I’m “trying” desperately to be good after all of the holiday binging and booze.


  10. 10
    Posted On January 11, 2010 at 1:36 pm

    Your picture looks amazing! I have these on my to-bake list for February! I may not be able to wait until then either!! Yum!!


  11. 11
    Posted On January 11, 2010 at 1:50 pm

    I died a little bit over these.


  12. 12
    Posted On January 11, 2010 at 2:07 pm

    Have mercy on my soul, those look divine.


  13. 13
    Posted On January 11, 2010 at 3:27 pm

    GORGEOUS photography!


  14. 14
    Posted On January 11, 2010 at 4:17 pm

    Is this even legal?


  15. 15
    Posted On January 11, 2010 at 4:50 pm

    DAMN you are killing me!! I just started back at boot camp and now I am going to have to work extra hard so I can treat myself to a couple of these babies!!!


  16. 16
    Posted On January 11, 2010 at 5:11 pm

    Good Lord. I wish I didn’t have so much baking going on tonight & tomorrow – I’d be making these to take to New York when we leave Wednesday! I can’t think of anything better for a 10 hour car ride, can you?

    Definitely on my To-Do, To Die For list! Thanks!


  17. 17
    Posted On January 11, 2010 at 5:27 pm

    I am so making these! I make something similar with peanut butter. Also make it with coconut and make my own peppermint patties. Never thought about cookie dough, so wonderful!!


  18. 18
    Posted On January 11, 2010 at 5:54 pm

    I am emailing myself this link so that I have it when my computer is up and running again! Can’t wait to spring these on friends. Thanks.


  19. 19
    Posted On January 11, 2010 at 6:06 pm

    What a nice treat!


  20. 20
    Posted On January 11, 2010 at 6:47 pm

    You had me at potentially vegan!

    Naw, who am I kidding – I started salivating at the first photograph. :) These look amazing!


  21. 21
    Posted On January 11, 2010 at 7:42 pm

    These are brilliant! However, I was wondering why you include baking soda in the recipe if there is no baking?


  22. 22
    Posted On January 11, 2010 at 8:19 pm

    oooooooohh. i’m making these.


  23. 23
    Posted On January 11, 2010 at 8:22 pm

    Alright, I’m making these tomorrow morning, eating one, and then shipping the rest off to work with my husband. Or am I shipping ONE off to work with my husband and eating all the rest? I guess we’ll find out in the morning.


  24. 24
    Posted On January 11, 2010 at 9:18 pm

    WOW, these look so tasty! I’ll have to try these out!


  25. 25
    Dani H
    Posted On January 11, 2010 at 10:09 pm

    I just heard these exist. Thanks SO much for posting the recipe. Definitely by Valentine’s Day. Have a good trip.


  26. 26
    Posted On January 11, 2010 at 11:11 pm

    I want to make these. NOW.


  27. 27
    Posted On January 12, 2010 at 12:49 am

    Looks delicious!
    Just one question, what is the baking powder for?


  28. 28
    Posted On January 12, 2010 at 10:27 am

    Jan/Ashley – The baking soda, even though it’s not baked, does contribute a bit to the flavor of cookie dough. Makes it taste even more like ‘real’ cookie dough before it is baked. But no harm in leaving it out if you’d prefer! :)


  29. 29
    Posted On January 12, 2010 at 1:43 pm

    i had the same question, ashley!

    and now that i know the answer, i must go whip up a batch immediately. YUM!


  30. 30
    Posted On January 12, 2010 at 3:20 pm

    What an interesting idea – bang goes another resolution!


  31. 31
    Posted On January 12, 2010 at 5:59 pm

    NO apologies necessary! … though these look absolutely sinful. Fortunately for me, my resolutions had little to do with food this year!


  32. 32
    Posted On January 12, 2010 at 9:04 pm

    wow. these look incredible. think they are hard enough to make into heart shapes for valentines?


  33. 33
    Posted On January 13, 2010 at 12:36 pm

    Oh my! I’m going to make these for my friends for Valentine’s Day!


  34. 34
    Posted On January 13, 2010 at 3:48 pm

    WOW! talk about super easy. also what is great about this recipe is its the awesome cookie dough without EGGS!!!!! WOW


  35. 35
    Posted On January 13, 2010 at 4:19 pm

    These look so good; I so wanna try them, but the friend I’m staying with has doctor’s orders to stay off gluten this month! Woes me! Maybe I can find something to make her to eat while I nom these.


  36. 36
    Posted On January 13, 2010 at 4:29 pm

    Michanna – I would suspect you could pretty easily swap out the regular flour for a gluten-free variety… since the dough doesn’t bake, there are a lot less variables that could go wrong. :) Not sure how it would affect the taste since I’ve never tried it, but in my mind any cookie dough is better than no cookie dough! :)


  37. 37
    Posted On January 13, 2010 at 10:11 pm

    This picture makes me hungry! Looks (& sounds!!) delicious :)


  38. 38
    Posted On January 14, 2010 at 10:05 am

    I love this. What a great idea! Wish I would have thought of it.


  39. 39
    Posted On January 14, 2010 at 12:09 pm

    These look amazing – not something I would eat, but I know of many little mouths that would love to try them. I’ll have to test them out soon…


  40. 40
    Posted On January 14, 2010 at 6:31 pm

    I made these tonight and they were fantastic. VERY sweet. Instead of using regular chocolate candy coating, i used Reese candy coating..and WOW it was amazing! it is definetly something you couldnt have all the time, but is a nice treat


  41. 41
    Posted On January 14, 2010 at 11:36 pm

    The type of chocolate you used uses oil instead of cocoa butter as the fat source, that’s why you don’t have to temper it and it still works well. I’d suggest this for anyone who’s never worked with chocolate because if you incorrectly temper the chocolate, you can actually get a disgusting and ugly result lol coating chocolate is great for beginners and lazy pastry chefs like myself.


  42. 42
    Posted On January 15, 2010 at 9:22 am

    I just made these. They are wonderful! I used semi-sweet chocolate for the coating with a little added crisco. So delicious and so easy!


  43. 43
    Posted On January 15, 2010 at 10:54 am

    These are AWESOME! When I make cookies, I always end up eating half the dough anyway, so these are perfect for me!
    I became very popular at work after bringing some of these for people to try :)

    I used dark chocolate for the coating and it worked well — If you melt it gently enough, it will stay tempered — I melted in the microwave (gently 30 seconds at a time, stirring in between) until glossy but chunky, and then just kept stirring to melt the last little bits.

    I found this online article helpful for tempering tips:


  44. 44
    Posted On January 15, 2010 at 1:12 pm

    Stumbled this!!!

    Want to make it, but afraid if I do I’ll eat too much! ;)


  45. 45
    Posted On January 16, 2010 at 8:53 am

    oh, lordy! this is pure brilliant. bypass the cookies and head straight to the dough (minus the raw eggs, come on in, kiddos!) must. try. soon. cheers, molly


  46. 46
    Posted On January 16, 2010 at 9:21 am

    Those look so good!


  47. 47
    Posted On January 16, 2010 at 3:03 pm

    They are in the freezer right now :D


  48. 48
    Posted On January 16, 2010 at 7:27 pm

    I just started crying; I am so happy this exists.


  49. 49
    A. Simons
    Posted On January 17, 2010 at 7:25 am

    Will definitely be trying these. I love to make and experiment with truffles and since I don’t eat them and need taste testers friends are glad that I do.

    Truffles can be brought on board when flying. I have done so MANY times and have even managed to get an upgrade in my seat to 1st class by given some to the gate agent.


  50. 50
    Posted On January 17, 2010 at 4:03 pm

    Do you think replacing the chocolate with peanut butter would work? I’m quite the novice in this area, but these covered in peanut butter would probably be quite delicious. I don’t know how to create the shell… maybe freeze em?


  51. 51
    Andrew M.
    Posted On January 17, 2010 at 7:08 pm

    These seem to be coming along great! They are in the freezer right now.

    As I am a very warm individual I found it helpful to sit the bowl of dough in a bowl of ice while rolling the balls.


  52. 52
    Posted On January 17, 2010 at 7:30 pm

    “perfection” is exactly the word i would use to describe these :)


  53. 53
    Posted On January 17, 2010 at 11:46 pm

    My favorite!


  54. 54
    Posted On January 18, 2010 at 7:42 pm

    my daughter will flip for these. They look amazing! Adding these to the list for this stormy week of staying in and cooking!


  55. 55
    Posted On January 19, 2010 at 1:48 am

    Sounds amazing, but I’m curious: why put in the baking soda if you’re not baking them? Does it help with the texture or something?


  56. 56
    Posted On January 19, 2010 at 1:50 am

    whoops, missed the answer above. Stoked to try it!


  57. 57
    Posted On January 19, 2010 at 11:21 am

    I’ve always used Butter flavored Crisco in my chocolate chip cookies (my aunt’s recommendation). Can I do that with these too or is that a bad idea?


  58. 58
    Posted On January 19, 2010 at 12:47 pm

    AK – I’m sure you could. Though I think the purpose of the Crisco in cookies is to help them bake more evenly (not flatten out as much), which, since these aren’t baked, isn’t necessary. I definitely prefer butter over Crisco taste-wise!


  59. 59
    Posted On January 19, 2010 at 1:24 pm

    I made these a couple days ago, they are DELICIOUS and everyone here loves them. My boyfriend has been coming downstairs for a midnight snack of these babies every night. Thanks so much for this recipe, they are divine. I’m eating one right now actually. :)


  60. 60
    Posted On January 19, 2010 at 5:28 pm

    These absolutely look delicious, and I’m going to have to try them—even if my wife will probably kill me for having them in the house. But it seems like such the perfect pairing. I mean, how many of us aren’t guilty of at one time or another making up a batch of chocolate chip cookie dough JUST to eat the dough? I, for one, did at least twice in my life, and when I worked during a teenager at Hardee’s, I was guilty of going into the freezer case and yanking out a couple raw Big Cookie’s right out of the box and devouring them in all their glory.

    Chocolate, chocolate chips, and cookie dough. I can’t wait.


  61. 61
    Posted On January 20, 2010 at 7:05 pm

    I made these tonight, everyone loved them!
    And I still have leftover cookie dough to make more tomorrow!
    <3 thank you so much for this, loved it!!


  62. 62
    Posted On January 21, 2010 at 3:44 pm

    I made these last weekend. They are easy, delicious, and WILDLY popular. And gone *sob*.


  63. 63
    Posted On January 21, 2010 at 4:12 pm

    These look soooooo yummy!


  64. 64
    Posted On January 24, 2010 at 11:52 am

    truffles with cookie dough I am in love!! simply amazing!


  65. 65
    Posted On January 24, 2010 at 7:12 pm

    these are excellent! i made them with some friends last night, and i couldn’t find any candy coating BUT i bought Baker’s chocolate and melted that with a double boiler, and that worked just fine. so fantastic! great recipe! thanks so much!!!!1


  66. 66
    Posted On January 26, 2010 at 2:32 pm

    How can these be vegan if there is butter in the recipe?


    • Megan
      Posted On February 14, 2012 at 9:26 pm

      I made them with vegan margarine and they were great!

  67. 67
    Sinful Southern Sweets
    Posted On January 26, 2010 at 4:41 pm

    Mmmm, yes, I do believe you are right! Pure perfection! Going to see if I have the ingredients!


  68. 68
    Posted On January 26, 2010 at 9:13 pm

    I will make these for my daughters Valentine’s Day party!! I also just blogged about it on my blog :)


  69. 69
    Posted On January 27, 2010 at 8:30 pm

    I have had this link open on my computer all week, waiting for the perfect opportunity to make them. I’m looking at the picture every day, and it’s absolutely wearing me down! Tomorrow it is!


  70. 70
    Posted On January 30, 2010 at 10:49 pm

    Just made these with my roommate. Divine. One of the best treats we’ve ever made. Definitely do this if you can!


  71. 71
    Posted On January 31, 2010 at 9:29 pm

    My daughter and I made these tonight as a project for school. Used unsalted butter, and one package of chocolate candy coating that we melted in the microwave. AWESOME. She said, “I am going to be very popular tomorrow!”. Thanks for the great recipe. I posted this on my facebook page as well!


  72. 72
    Posted On February 2, 2010 at 1:51 pm

    These look delicious! I’m going to make them right now… it’ll be hard not to eat them all though.


  73. 73
    Posted On February 4, 2010 at 11:54 am

    I made these yest…they are awsome :)


  74. 74
    Posted On February 4, 2010 at 4:32 pm

    That looks absolutely delicious!


  75. 75
    Posted On February 6, 2010 at 2:31 am

    These look phenomenal. The only way they could be tastier looking is if perhaps a salty, round pretzel was wrapped in the center of the cookie dough for a satisfying crunch on the inside.


  76. 76
    Posted On February 6, 2010 at 9:08 pm

    Wow those look great! I must try them!


  77. 77
    Posted On February 7, 2010 at 5:26 am

    Oh wow, I can’t wait to make these!


  78. 78
    Posted On February 8, 2010 at 8:19 am

    yum yum, yum. making these today. my jeans hate you ;)


  79. 79
    Posted On February 8, 2010 at 10:02 am

    Made these for a Super Bowl Party and they went like gangbusters. Thank you so much for the recipe!


  80. 80
    Posted On February 8, 2010 at 11:05 am

    Made these this weekend for a Super Bowl Party and they were a hit!! A little rich for my blood but everyone else loved them. Thanks!


  81. 81
    Christina F
    Posted On February 8, 2010 at 2:46 pm

    Made these for the super bowl last night – they were AMAZING!!!!! Really hard to decide between hoarding the rest for myself or sharing the love :).


  82. 82
    Posted On February 9, 2010 at 9:56 pm

    These definitely look good enough to make any cookie dough fundraiser a huge success. I might use these in my kid’s next fundraiser! yummm!


  83. 83
    Posted On February 12, 2010 at 12:58 am

    I can’t wait to make these for Valentine’s Day! Part of them will go into a gift box, and the others I’m going to leave uncoated and use them for dipping into the chocolate fondue dessert I have planned. :)


  84. 84
    Posted On February 15, 2010 at 1:44 pm

    Delicious! Big hit at Valentine’s dinner. :)


  85. 85
    Posted On February 24, 2010 at 10:53 am

    I want to start off by saying that these look amazing! …and then ask how many the recipe makes? I’m trying out this sugar free thing, but just a couple wouldn’t kill me! OR is there anyway that someone has invented sugar free chocolate and not told me?


  86. 86
    Posted On March 3, 2010 at 2:10 pm

    These look amazing!

    Did you post them on PW’s TastyKitchen? There is an identical recipe, down to pictures and description, but they don’t credit your site.

    Hope it is just you posting on another blog!


  87. 87
    Posted On March 18, 2010 at 8:31 pm

    I made these the other day and they were sooo good. Definitely making them again :)


  88. 88
    Posted On April 6, 2010 at 8:47 am

    Can’t wait to make these!


  89. 89
    Posted On April 26, 2010 at 6:17 pm

    quick question, is the baking soda for flavor?

    Can’t wait to make them, love cake bombs but these look just as delightful.
    I bookmarked it way back when you posted it but need an occasion to bring them some where since staying in my house would be dangerous


  90. 90
    Posted On April 28, 2010 at 1:38 pm

    I made these and brought them into school. Worst decision ever! They got DESTROYED!!!! I barely got any! I’m gonna make them again to bring in tomorrow!


  91. 91
    Posted On May 24, 2010 at 5:04 pm

    I was wondering if it would be okay to swap out the dark chocolate candy coating for semi sweet or milk chocolate coating because dark chocolate is much to bitter for my taste has anyone tried this ???


  92. 92
    Posted On June 4, 2010 at 8:02 pm

    These look awesome! I love baking for people, and one of my secrets is doing things the “semi-homemade” way…my question being, do you think I could use pre-made cookie dough? Thanks!


    • Posted On June 4, 2010 at 8:29 pm

      The beauty of this cookie dough is it is egg free. And seriously takes 10 minutes to whip up. I wouldn’t use premade, which does have raw egg in it.

  93. 93
    Posted On June 8, 2010 at 4:33 pm

    I made these as a treat for my boyfriend for our anniversary. He was a happy guy! He strictly forbid me from bringing any to work for my coworkers. My thought was how in the world are the two of us going to eat 48 truffles in a week? Well 3 days later there are about 10 left. They are so good! I used milk chocolate chips for dipping since we both prefer it to dark chocolate.


  94. 94
    Posted On June 17, 2010 at 10:31 am

    Those look amazing. I brought cake balls to work and they disappeared within minutes. I am sure these will not stand a chance. I can’t wait to make them.


  95. 95
    Posted On June 22, 2010 at 9:58 pm

    I am allergic to chocolate but I made these for my dad. I used Splenda instead of sugar, but he said that they were good (they looked really good, although not as good as your pictures). I want to work on a recipe that I can eat because the idea looks fantastic.


  96. 96
    Posted On July 3, 2010 at 12:00 am

    Your pictures are surely not the first batch you made.. mine look about a quarter as good as these (in pictures anyway). They were really messy but they came out SO well, and everyone at my son’s birthday loved them!
    Digital Kitchen Scale


  97. 97
    Posted On July 4, 2010 at 11:38 am

    I am not so impressed.. my “dough” has been in the freezer over night, yet they still oooze and are sticky. when dipping, they dont stay on the toothpick or using a fork ,by the time I get the whole thing covered in chocolate, they look a mess. I will keep experimenting, as my daughter want s these at her wedding. but thinking I will try some other recipes.


    • Posted On July 8, 2010 at 11:26 pm

      When coating them, you definitely have to be quick about it, because the dough will soften. Just dip in and out and don’t spend any time rolling it around. Ours actually had little ‘geysers’ of cookie dough coming out of small openings in the coating.

  98. 98
    Posted On July 4, 2010 at 11:47 am

    and yes I followed the recipe to the letter.


  99. 99
    Posted On July 17, 2010 at 2:59 pm



  100. 100
    Posted On July 20, 2010 at 5:48 pm

    Good gracious. These look heavenly!


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