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. 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?

  2. 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.

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

  4. They are in the freezer right now :D

  5. Those look so good!

  6. 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

  7. Stumbled this!!!

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

  8. 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:

  9. 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!

  10. 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.

  11. 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

  12. 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…

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

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

  15. 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! :)

  16. 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.

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

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

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

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

  21. What an interesting idea – bang goes another resolution!

  22. i had the same question, ashley!

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

  23. 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! :)

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

  25. I want to make these. NOW.

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

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

  28. 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.

  29. oooooooohh. i’m making these.

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

  31. You had me at potentially vegan!

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

  32. What a nice treat!

  33. 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.

  34. 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!!

  35. 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!

  36. 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!!!

  37. Is this even legal?

  38. GORGEOUS photography!

  39. Have mercy on my soul, those look divine.

  40. I died a little bit over these.

  41. 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!!

  42. 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.

  43. 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. :)

  44. 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?

  45. fantastic…

  46. I am afraid to make these! LOL!

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

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

  49. 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!

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

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