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. Ladies, let me tell you something! If you love these. (I have yet to try these yet). Try OREO TRUFFLES!!!! OMG!!!! You will be addicted and fall in love. Im not sure if they are called Oreo Truffles, we call them Oreo balls. But amazing, Oreo’s chopped, at a stick of cream cheese and mix, roll into balls freeze and dip into almond bark. You will enjoy the crap out of these.

  2. I had a rough time with these… not sure what I overlooked/missed, but my dough came out too moist. Even after freezing the balls overnight, I attempted to dip them in the melted chocolate they fell apart. :(

    Any suggestions, folks?

    • Not sure where you’re located but in this kind of heat nothing stays frozen for long! Try adding a bit more flour to firm them up, and then as you are dipping them, only pull out a few at a time. Leave the rest in the freezer until you are ready to dip them. Also, make sure your coating is the proper consistency so you can get the truffles in and out fast. You roll them around too long in there and they will melt. Good luck!

  3. OH MY GOD! I’m supposed to be getting ready to go out for the night I am literally drooling over these and contemplating skipping my plans to make them! Thank you so much for a wonderful recipe :)

  4. Wonderful!

  5. Completely ingenious. I wish I had thought of it!

  6. I made these yesterday and yes they were a total hit! Everyone loved them and devoured them! I shared them with my family, my church & with my friends. Now I am going to make more to share! Thank you!

  7. These look soo good, cannot wait to try, thank you for sharing. Question:
    Hi what kind of milk did you use? 2% skim 1%? And the vanilla, was it pure or artificial?

    • Milk is just for moisture – so any milk will do. 1%, 2%, soy, almond, half and half, cream… this recipe is very flexible and will work with whatever you have on hand. :)

      And I always use pure vanilla in all my recipes, taste just doesn’t compare. :)

  8. you are a MAD genius! eating these now and already plotting to making more tomorow with no one knowing I ATE THE WHOLE FIRST BATCH BY MY SELF!

  9. OK, I’ve been eying this recipe for over a year, and finally couldn’t resist. Went to Spun Sugar, Berkeley’s go to store for cake and candy supplies, and bought the candy coating chocolate. THIS IS BY FAR THE MOST DELICIOUS TREAT EVER! All my favorite things. Next time you see me, I may weigh 200 lbs! Hugs…

  10. I made these for a work function and they were a HUGE hit! I ended up running out of Bakers chocolate and found some choc chips to melt and it all ended up working out very well. This recipe is now making the rounds of my friends here in Portland, Maine. I will DEFINITELY be making these again!

  11. I made these for my daughter’s birthday…wow, they were amazing! They looked just like your picture :) I decorated some of them with sprinkles and such before the chocolate hardened, they were so cute and festive. I will most definitely make these again. Perfect recipe! Thanks for the idea.

  12. ow my i love cookie dough and will be making these for sure. thanks

  13. this looks super amazing. I am going to make it this weekend. You just combined the two greatest foods. cookie dough and chocolate. and I always eat the cookie dough anyways (even though I’m not suppose to) and now I can do it without the risk of getting sick! awesome! thanks so much!

  14. gonna bake these next saturday! wish me luck :D very, very excited to make these!!

  15. So good! I sprinkled them with sea salt before the chocolate hardened to give them a little aesthetic appeal as well as a kick of flavor. Can’t wait to share them and see what everyone thinks!

  16. YUM!!!

  17. Hi Lindsay- sorry, this may be a silly question but is the vanilla listed in the recipe vanilla extract? And do we just melt chocolate found in the baking aisle? Is milk chocolate likely to taste as good as dark chocolate? And do you regular milk is okay or is your preference in this recipe to use soymilk? Thanks for your time, your recipes all look sooooo delicious!! :) Thank you for making such a beautiful website!

    • Hi April!

      Anytime I refer to vanilla I mean vanilla extract. If I’m using beans I’ll definitely say so.

      For chocolate, you can melt regular chocolate, though tempering it can be an issue if you want that nice snappy coating. I used chocolate candy coating, which has some other things mixed in so it gives the same coating without the need to temper. Milk or dark is completely your preference!

      Regular milk will work as well if you don’t want to use soy. :)

  18. Turned out great! They’re very rich and taste amazing! I used milk because I had it on hand. I also used a nice pair of tongs and a melon baller to combat the messy problems a few people were having and they turned out perfect. Also, if your chocolate dipping sauce isn’t the right temp it’ll be too thick and make it even more messy. I have a feeling I will be eating too many of these tonight:)

  19. OMG! I am gonna make these tonight!

  20. Sounds delicious!! YUM Thanks for sharing.

  21. Absolutely delicious.
    I only partially dipped half of them in the chocolate, just because I got lazy but would definitely recommend fully dipping them. They are also best when served right out of the fridge.
    Everyone loved them.
    I will be making these again.

  22. I am making these tomorrow! A friend of mine requested them for her birthday Monday at work :)

  23. oh, my god. oh my god. these need to happen. like, now.

    drool, drool and drool some more.


    thank you for enlightening me.


  24. I have a case of chocolate chip cookies and was looking for something to do with the dough. This sounds awsome! My doughballs are already in the freezer. I can’t wait. I’m having a party in 2 days and this will be a good addition. Thanks!

  25. I just made these and they were a huge hit! So much so that I just blogged about them:

    I can’t wait to try other cookie combinations in truffle form!

  26. I made these to bring with me when I go out tonight. I figured they would be a huge crowd pleaser, but too sweet for me. I was wrong. I mean, I’m sure they will be a huge crowd pleaser still, but even better, I love them. So there are a couple hiding in the fridge that I will selfishly keep for my own. Thanks!

  27. Making these right now. If anyone is in Texas, HEB has a chocolate coating there that actually tastes quite delightful.

    Happy cooking. :)

  28. Tried these this Xmas and they are awesome. Everyone loved them. Plus, they are pretty easy and one batch makes a lot.

  29. LOVED this recipe. Made it for a family christmas party—to die for! Nearly panicked though when I ran after butter only having 1 1/2 sticks. Substituted the other 1/4 cup butter for low fat cream cheese and omg omg. Creamtastic!

  30. Correction: Chocolate chips for the outer shell.

  31. I use milk chocolate chocolate chips instead. Yummy and they’ll harden.

  32. I made these for my Christmas baking boxes and holy helena. They were amazing. I made a few changes with cream, salt and chocolate and it was, like I said, amazing!

  33. These sound so good. I’m going to have to give them a go. I wonder how almond milk would taste instead of milk.

  34. Stumbled upon you…these look fantastic. I am passing the link along, watch for a spike in web hits! Oh, and I will be making these this afternoon – and probably not sharing. :) Thanks!

  35. Gasp. And I thought Momofuku’s cake truffles were good (… but, no, these look 10 times more insanely delicious!

  36. These look amazing!
    Only one thing I am scared about , the filling is just raw … that’s not healthy or is it not a big problem ?

  37. Can we make the dough ahead of time (like 2 days?) and store in airtight container in the refrigerator until ready to coat with the chocolate? Any thoughts or experiences?

  38. these are a hit! made them this morning as a trial run for Christmas, a keeper for sure :)

  39. I made some homemade hot fudge a few days ago for ice cream, but I got sick and can’t eat anything cold for some time :'( I’m not sure exactly what to do with all the hot fudge, though, so I was wondering, could I use the fudge as the topping for these? Thanks!

  40. Made these last night. Followed the recipe exact. While they are very yummy, I think that they are also a little too salty. Next time I will alter the recipe to half the salt and maybe even take away the baking soda.

  41. i used this as inspiration and made these for my students today! i used premade chocolate chip cookie dough and melted semisweet chips and they were a huge hit!

  42. I realize this is a few months later….but I actually found hershey’s sugar free morsels. I can’t tell a difference between them and regular!

  43. I made these tonight…and my husband told me I was evil. Taking them to work tomorrow!

  44. i’m planning on making these for a potluck on friday, and i was wondering if it’d be possible to make with coconut milk? either the thick canned kind, or the So Delicious brand which is more milk-like consistency. thanks!

  45. Holy. Crappie. Oly.

    Ok, so yeah it’s not complicated – basically make cookie dough and then dip it into chocolate, but still!!! I think this is going on a gift list for a certain friend of mine who cannot eat enough cookie dough ice cream.

    Thank you!

  46. I cannot wait to try these this weekend! I will definitely be adding a post about them. I only hope I can do them justice!!! :)

  47. I made these a few weeks ago for my boyfriends birthday- what a hit! They were amazing. I followed the recipe exactly (except I used semi sweet baking chocolate for dipping- I just microwaved it and it worked really well. Candy coating contains hydrogenated oil which I try to stay away from) So easy and oh so delicious! definitely a crowd pleaser. Thank you for the great idea!

  48. This recipe sounds delicious and the pictures you have are gorgeous! I just finished making the dough and it tastes yummy except for the sugar crystals are still crunchy…could that be because I measured wrong? Should I add more liquid and then more flour? Or will the refrigeration melt the sugar a bit? Help!

  49. Good :) But I would use 1/2 teaspoon of salt next time.. Instead of the full teaspoon.

  50. I made these today and while they taste great, I had some serious issues with the dark chocolate candy coating. I bought what I assume is the correct thing (bought the little meltable candy chips from the craft store), but the chocolate was really thick and gloopy. I had a seriously hard time coating them evenly, and tried everything from a fork to a spoon to my fingers… and they wound up not looking so hot. And by the time I got to the last ten or so, the chocolate was so thick that I couldn’t even roll the dough in it, so I just froze the rest of the dough and threw out the rest of the chocolate. Any suggestions? Never the less, they’re very tasty.

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