These cookie dough truffles are filled with soft, edible chocolate chip cookie dough and coated with a rich chocolate shell. Easy to make and safe to eat!

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Rows of cookie dough truffles with the front most truffle bitten in to, showing off the filling and chocolate chips inside.

About Cookie Dough Truffles

With a safe-to-eat filling of rich chocolate chip cookie dough (eggless and baked flour) and a coating of white or milk chocolate, these cookie dough truffles are an indulgent nostalgic treat that’s great for gifting or snacking.

Why are truffles called “truffles”?

Chocolate truffles as we know them (round chocolate candy with some sort of coating) originated in France in 1895. And at the time, the creators of this confection seemed to feel that this new treat resembled a truffle, which is a type of mushroom. Truffle mushrooms are dark brown, round, and have a textured surface – which does, in fact, look a lot like a candy truffle coated in sprinkles.

Top down view of rows of cookie dough truffles on a baking sheet, waiting to be decorated with chocolate drizzle.

What’s in cookie dough truffles?

To whip up a batch of these delicious truffles, you’ll need to gather the following ingredients:

What type of chocolate should you use?

“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.

Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my baked goods and candy if I can get my hands on another brand.

And because of this, I highly recommend using Ghirardelli chocolate chips (and for this recipe, their milk chocolate chips and white chocolate chips.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

Do you have to bake the flour?

Although it’s rare to become ill from consuming flour, it is considered a raw ingredient, so for proper food safety, the flour should be cooked before consumption.

To bake the flour: Spread the flour out on a baking sheet and bake it for five minutes at 350 degrees F.

How should you store cookie dough truffles?

Cookie dough truffles should be stored in a sealable container in the refrigerator until ready to eat.

If you used different decorative coatings (such as sprinkles, candy, etc) I’d recommend storing one layer per container OR using wax paper to separate layers with different coatings.

How long do cookie dough truffles last?

When stored in a sealed container in the refrigerator, these truffles should last for up to two weeks.

Can you freeze cookie dough truffles?

Yes, you totally can!

When stored in a sealed container or freezer bag, these truffles should remain good for up to three months.

Notes & tips for cookie dough truffles

  • The cookie dough filling in these truffles is egg-free and made with baked flour, so it’s perfectly safe to eat these truffles.
  • For an easier way to coat the truffles, pick up a spiral dipping tool.
  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.

More delicious truffles

How to make cookie dough truffles

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), whip together the following ingredients: butter, brown sugar, granulated sugar, and salt.

Step 2 – Add the flour, milk, and vanilla, then whip until combined.

Step 3 – Turn off the mixer and use a spatula to fold in some of the chocolate chips.

Step 4 – Use a cookie scoop to remove some dough, use your hands to roll it into a ball, then place it on a baking sheet lined with parchment paper. Repeat this step until you’ve used all the truffle dough.

Step 5 – Freeze the truffles until firm to the touch.

Step 6 – Melt the white and milk chocolate in their own microwave-safe bowls until nice and smooth.

Step 7 – Using a spiral dipping tool (or just a fork) dip the truffles into the melted chocolates, coating them, then place them back on the baking sheet. Use any excess chocolate to drizzle over the truffles for decoration.

Step 8 – Let coating set for at least 30 minutes.

Step 9 – Serve and enjoy!

Recipe Details

Rows of cookie dough truffles with the front most truffle bitten in to, showing off the filling and chocolate chips inside.
5 from 1 vote

Cookie Dough Truffles

45 minutes prep + 1 hour 30 minutes Setting Time
341 kcal
Yields: 15 truffles
These cookie dough truffles are filled with soft, edible chocolate chip cookie dough and coated with a rich chocolate shell. Easy to make and safe to eat!



  • Food Safety Step: Preheat oven to 350 degrees F. Spread flour out on a baking sheet and bake for 5 minutes. Allow cake mix to cool completely before using.
    1 cup all-purpose flour
  • Line a large baking sheet with parchment paper, then set aside.
  • Using a stand mixer (or a hand mixer + large bowl), cream together butter, brown sugar, granulated sugar, and salt on medium speed until fluffy, about 2-4 minutes.
    1/2 cup salted butter, 1/2 cup light brown sugar, 3 tablespoons granulated sugar, 1/2 teaspoon salt
  • Keeping speed on medium, add cooled flour, milk, and vanilla. Mix until incorporated, about another 2-4 minutes.
    1 tablespoon milk, 1 teaspoon vanilla extract
  • Remove bowl from mixer. Using a spatula or spoon, fold in 1/2 cup chocolate chips until chips are evenly dispersed.
    2 cups milk chocolate chips
  • Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on prepared baking sheet. Repeat this step until all dough has been used.
  • Place truffle balls in the freezer for one hour or until very firm to the touch.
  • When ready to decorate, add remaining chocolate chips and white chocolate chips into two separate microwave-safe bowls. Microwave for 30 second intervals, stirring in between, until both chocolates is smooth.
    2 cups milk chocolate chips, 1 1/2 cups white chocolate chips
  • Remove truffles from freezer. Drop 1 truffle in either the flavor of melted chocolate and use a fork (or spiral dipping tool) to gently toss and coat. Lift truffle out of chocolate and gently shake to remove excess, then return truffle to the parchment paper-covered baking sheet. Repeat this setup until all truffles are coated. If desired, drizzle the truffles with the opposite color chocolate for decoration. If chocolate is too thick to drizzle, adding a small amount of coconut oil should help thin it out.
    coconut oil
  • Let truffles set for 30 minutes or until chocolate coating is firm.
  • Serve immediately.


Serving: 1truffle | Calories: 341kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 161mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy