Chocolate Chip Cookie Dough Truffles
Bite-sized cookie dough balls coated in smooth chocolate—safe to eat, easy to make, and totally irresistible!
Yield: 20–24 truffles
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: ~50 minutes
Ingredients
For the Edible Cookie Dough
1 cup all-purpose flour (heat-treated, see step 1)
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 tablespoons milk (more if needed)
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup mini chocolate chips
For the Chocolate Coating
1½ cups semi-sweet or milk chocolate chips
1 tablespoon coconut oil or butter (for smooth melting)
Instructions
Heat-treat the flour (important)
Spread flour on a baking sheet and bake at 180°C / 350°F for 5 minutes.
Let cool completely before using.
Make the cookie dough
In a bowl, cream butter, brown sugar, and granulated sugar until smooth.
Mix in vanilla, milk, and salt.
Add cooled flour and stir until combined.
Fold in mini chocolate chips.
Shape the truffles
Roll dough into small balls (about 1 tablespoon each).
Place on a parchment-lined tray and refrigerate for 30 minutes.
Melt the chocolate
Melt chocolate chips with coconut oil in a microwave (30-second intervals, stirring) or over a double boiler.
Coat the truffles
Dip chilled dough balls into melted chocolate.
Place back on parchment paper.
Set
Refrigerate for 15–20 minutes until chocolate is firm.
Tips & Variations
Drizzle with white chocolate for a bakery-style look
Add a pinch of sea salt on top before the chocolate sets
Store in the fridge for up to 1 week or freeze for longer storage
Perfect for parties, gifting, or anytime cookie dough cravings hit
