Love and Olive Oil

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


  • 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


  1. 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.
  2. Cover and chill dough for 1 hour.
  3. 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.
  4. 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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  1. I just wanted to share that the best chocolate I always use since I discovered it is Ghiradelli’s Dark Chocolate wafers found in the baking section. So silky to the taste and good with everything I use them with! Also, if you want an easy and best way of melting any chocolate, get the Nerdy Nummies pot (similar to a fondu pot). I have had mine for 3 years and it never fails me and has a warm function to keep the chocolate melted without getting burned or become hardened. Microwaves and stove tops always were a pain to melt chocolate and keep it melted for long periods. The Nerdy Nummies only go for $30 at Walmart and is so worth it!

    • I have a Wilton chocolate melting pot that sounds like almost the same thing. I swear it’s the best $30 I’ve spent!

  2. Rating: 5

    One of my favorites to big gatherings! These truffles are always a hit!

  3. I’ve made these a dozen or more times & my family LOVES them!!!! I use GF flour & it turns out spectacular!!! They are perfect little morsels, I have even not coated them in chocolate, & they are still incredible!! DELICIOUS recipe!!!

  4. Love them!   I used a small melon baller to get the scoops uniform in size, then rolled with my hands to smooth, chilled in the fridge, then dipped in the chocolate.    The butter was room temp and took about 5 minutes to beat the sugars in.  Mixing in the flour then chocolate was a snap.  The end result was firm and easy to roll.  I used a double boiler to melt the chocolate and shortening, and also dipped from there.  

  5. These are fantastic little treats! I halved the recipe and added a little bit of coconut oil to my dipping chocolate when melting it, but these came out wonderfully. I also used a melon ball scoop to help with size and to try not to overhandle/heat the dough to roll better for me without getting too terribly sticky. Thank you for the recipe!

  6. Can these be frozen? I want to make them up tomorrow for a party next week (just to make sure I have them).

  7. I have made these several times – a few tips for those reading the comments:
    1-This recipe uses raw flour – if that doesn’t sit well with you, either microwave or bake the flour (use Google or YouTube to find out how). I have never cooked the flour and have never gotten sick – I eat these regularly.
    2-The butter HAS to be at room temperature (NOT melted!) – otherwise the dough will be really sticky and you won’t get a good consistency.
    3-I do not use the candy coating, as I feel they are sweet enough without any coating – just personal preference.
    4-I freeze mine and keep them in the freezer until I’m ready to eat them.
    5- I used regular sized chocolate chips – awesome. ;-)
    6-I have used both 2% milk and fat free milk – both with success.
    Last but not least, I have successfully taken this recipe down to 1/3 of the original recipe. This makes about 15-16 bite sized balls.


  8. i made the chocolate chip cookie dough truffle with a friend and it didn’t turn out so well we didn’t use eggs which is a plus but then we had to toss it all out because we used flour and you could get sick from raw, uncooked flour. We also used the exact measurements and it was really salty.

    • If you are bothered by the raw flour, simply spread it on a cookie sheet and ‘toast’ it in a 350degree oven for 5 minutes. :)

  9. I made these for my friends Christmas 2017 and I’m about to make them again. They tasted amazing but I didn’t have enough chocolate to coat them with so I mixed in a bar of milk chocolate. Still nice but tasted really strongly of alcohol?

  10. Just made it without choc chips it is AHHMAZING incredible (also made with canned whipped cream). So good!!!!

  11. I bake for my family on most special occasions. I had pinned these a while back and decided to try them out for Christmas. Everyone agreed, these were the best desserts I had ever brought over! Thanks so much for sharing! Making them again for New Year’s! 

  12. This look amazing!!!
    Can I freeze these???

  13. Full Melt chocolates are organic fair trade premier brand of medicated chocolate bars.
    full melt chocolates are too delicious.:)

  14. That’s been a life-changing recipe for me! I love these cookie truffles, they’re absolutely delicious!

  15. Why did you leave the baking soda out in this version?

  16. I made these  after either stumbling upon this recipe or seeing it on Pinterist… I don’t remember… but anyway, they were VERY good. My little sister is in LOVE with these! She ate almost all of them and asked me to make more!

  17. I made these yesterday and after sampling one (actually four!) my husband said these were the best thing I’ve ever made.  My coworkers couldn’t stop raving about these.  Thanks for sharing an absolutely delicious recipe!

  18. Looks amazing ? Could you please translate this and other recipes to grams  and cm so we in Scandinavia/Europe  also can enjoy all youre baking? It would make me superhappy! Thanks. 

  19. I am eating one of these as I type and they are outstanding! I made another recipe last week that I saw on fb and they were not even close. I will not try another recipe. This is it! I have no control and my waistline is beginning to show it! Thank you.

  20. Maybe I am totally crazy, but did you really made a dessert with 2 1/2 cups of RAW all purpose flour..??? Maybe I am really crazy…?

    • Yes, they are raw cookie dough truffles, after all. My opinion is that with high quality ingredients and proper handling practices, there really isn’t anything to worry about. It’s no more dangerous than say, raw spinach or cantaloupe. But if it really worries you, spread it on a cookie sheet and bake it at 350 for 4-5 minutes. That’s enough to kill anything that may be in there and also give it a nice toasty flavor.

  21. I just made these last night and used melted dark chocolate chips for the coating and it worked really well. I also at the last minute added some course sea salt to the last batch and it was fantastic. It cuts the sweetness just a bit.

  22. Would it be okay if I used powdered sugar instead if granulated white sugar?Currently I only have brown sugar and confectioners sugar?
    Anyone please respond!!!

    • I have never tried it with powdered sugar, but I know it would definitely affect the texture (the signature graininess that is part of the appeal of raw cookie dough). It’s probably also a great deal sweeter too so I wouldn’t add it all at once, but taste as you.

  23. Well……….let me say I tried these with vanilla coating (my hubby isn’t crazy about chocolate, but loves choco chip). Holy goodness!! They were divine!!! Thanks for sharing!! This is a perfect “reward” for my hubby!!!

  24. I usually don’t like dark chocolate, but it is seriously perfect paired with the cookie dough. Your method of dipping them using a fork is also completely genius. We loved this one! Thank you for sharing!

  25. Hi! I just made some of these babies! Almost perfect but my ‘dough’ is still grainy from the sugars (is that normal?) and the result easily melts/softens, although the dough is firm. Help! :(

    • I think the graininess is one of the key characteristics and appeals of raw cookie dough! This will dissipate the longer the dough sits. The dough is soft, so be sure it’s completely chilled before dipping.

  26. Made these for a super bowl party in football shapes with little laces painted on. What a hit! Endless compliments and had six left over to eat the next day with my fiance, to celebrate a successful party. It’s the kind of thing you don’t want to end while you’re eating it. Absolutely mouth-watering!

  27. We made this for our superbowl party! We shaped them into footballs and drew on white icing laces… They were a super hit! Unlike the niners’ playing… :(

  28. I love these truffles. My only suggestion would be to please rewrite (edit) the recipe so the ingredients are in order.

  29. I have a dumb question to ask. What do you mean by chocolate candy coating? Like Hershey candy bar to use as candy coating?

    • No, candy coating is a product made for making candy. It contains some ingredients that make for a nice snappy shell without the need to temper chocolate. You can find it at some craft stores or baking supply stores, or online (look for the CK/Mercken’s brand)

  30. Nearly 3 years since you originally posted this recipe and my daughter and I made our first attempt at these this afternoon. They are DEEE-LISH! They turned out so well and they are SO good! Thanks for this recipe! Saving it to my permanent recipe file!

  31. I am in the process of chilling these now. The dough is so fluffy. Too bad I’m vegan and gluten free (or maybe that’s a great thing since I won’t eat them all!). Pretty sure my friends and family will love these for the holidays.

  32. Awesome! I am making these right now and it is VERY hard to keep myself from eating the dough right from the bowl!

  33. question, If your not cooking the truffles, why does it call for baking soda?

  34. I first found your blog searching for chocolate chip cookie dough, which resulted in this recipe and have been following ever since!
    Here’s my take on your recipe!

  35. I made these last weekend…And they’re just delicious! Thanks for the recipe (:

  36. Oh yum, Iam gonna make theses today my son has been craving these , gotta get on the ball!

  37. It didnt work for me. The cookie dough was really sticky and I had a hard time rolling them into balls. I kept the dough in the freezer for a long time. Then after leaving the balls in the freezer for an extra day I melted chocolate over them and the dough was still not hard enough and kinda runny. I went over the receipe like 3x and I didnt do anything wrong :(

  38. I just got done making these and let me tell you they were amazing. thank you for this

  39. Hello! I want to ask you something… do i have to cook this? because it takes flour….
    regards from Argentina!

  40. I made these last night absolutely amazing. I used bakers semi sweet chocolate , since I don’t like dark chocolate nor know how to temper chocolate. They turned out great how ever I will need to make a few adjustments on getting each truffle the same size and a deeper bowel for dipping into the chocolate. I cant wait to share with friends and get their input. Thanks for Sharing.

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