Chocolate chip cookie dough truffles


No-bake chocolate chip cookie dough truffles -these are perfect for a quick chocolate fix! I seriously love cookie dough, so these are great because there’s no egg in them, making them perfectly safe to eat. ;)


I made these for a few friends last week and they were gone within minutes. These truffles only take about 10 minutes to whip up and then 30 minutes to freeze. Seriously the perfect treat for a little get together.

I topped these cookie dough truffles off with a little sea salt, chopped nuts and sprinkles and they were seriously divine.


No-bake chocolate chip cookie dough truffles made with no eggs. Love these! #dessert #recipes


Recipe adapted from BHG

No-bake chocolate chip cookie dough truffles made with no eggs! Love these! #dessert #recipes

Place these in the freezer for whenever you need a little late night snack. ;) These chocolate chip cookie dough truffles will definitely be made again. Easy and delicious… can’t beat that!

Check out how I made them in this video tutorial:

Looking for more desserts? You’ll love these too:

Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Chocolate chip cookie dough truffles

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 20
Calories: 124 kcal
Author: Jamielyn

No-bake chocolate chip cookie dough truffles -these are perfect for a quick chocolate fix! I seriously love cookie dough, so these are great because there's no egg in them, making them perfectly safe to eat. ;)



  • 1/3 cup butter softened
  • 1/3 cup brown sugar
  • 2-3 teaspoons  vanilla
  • 1/2 -1 cup all-purpose flour
  • 1/2 -3/4 cup milk chocolate chips
  • 2 cup semi-sweet chocolate chips or melting wafers (for dipping)
  • Sea salt  chopped nuts, or sprinkles (optional)


  1. Line a baking sheet with wax paper. In a bowl mix together butter, sugar and vanilla. Then slowly mix in flour and mix just until combined. I like to start with 1/2 cup and add more, until it reaches the “cookie dough” consistency. Then stir in desired amount of milk chocolate chips. Make one inch balls with the dough and place on the pan. Freeze for about 15 to 30 minutes.
  2. When the dough is firm, melt the semi-sweet chocolate chips in the microwave at 50% power. Then dip the cookie dough in the chocolate with a fork. Tap off an excess chocolate. Place back on wax paper and top with sea salt, nuts or sprinkles  if desired. Place back in the freezer until chocolate has hardened.
  3. Store in the refrigerator until ready to serve.

Recipe Notes

Reader tip: Add 1/2 to 1 Tablespoon of milk to the cookie dough mixture if it becomes too crumbly.

Nutrition Facts
Chocolate chip cookie dough truffles
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 8mg 3%
Sodium 28mg 1%
Potassium 106mg 3%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 8g
Vitamin A 2.1%
Calcium 1.5%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
more by Jamielyn »

Jamielyn Nye

of I Heart Naptime

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

Stay up to Date

Subscribe to get new post updates via email.

107 comments on “Chocolate chip cookie dough truffles”

  1. Hello yummy! Thank you so much for sharing!

  2. Oh wow, these look delicious! Pinned!

  3. I love cookie dough! I am definitely going to try these!!

  4. Look easy AND yummy! :)

  5. Dianne@Baking4Six Reply

    1 TABLEspoon of vanilla seems like a huge amount. I know it says that on the BHG website, too… but, in your experience blogger baker opinion – what do you think?

  6. These look incredible, I bet I could eat a whole batch all by myself!

  7. These would be a great way to take care of my chocolate cravings!  They look so good!

  8. I made these today they were delicious so easy literally
    took 15 minutes

  9. I’ve always liked cookie dough better than cookies.  Leaving out the egg was a great idea.  Just don’t use packaged cookie dough as a short cut.  It contains raw eggs and there have been salmonella outbreaks associated with eating it raw.

  10. My dough is not holding together. What did I do wrong?

  11. Oh never mind. I was using only 4 tablespoons of butter instead of 5. Makes a difference. :)

  12. My 9 year old son loved making these with me. We used margarine instead for a less calorie option and added a little more vanilla to compensate. Total yum! It really is a kid friendly recipe. Thanks for the awesome idea. 

  13. Been having 2 cookie dough truffles for breakfast with my morning the past 2 days…THANK You for sharing!!!  Love this easy, delicious recipe!

  14. Hi there! Thanks so much for sharing this recipe.. I will be making these this weekend. One question, How do these taste with Dark chocolate instead of semi sweet? I was thinking about doing 1/2 and 1/2 of each. Thanks for your time :)

  15. I wonder if these could also  be made with almond flour/grund almonds  :-)

  16. Do you use milk chocolate chips in the dough for a specific reason? I usually find that semi sweet taste better in my cookies but I don’t know if that only applies to baked dough! 

  17. oh gosh jennifer, my mouth is just watering right now!uhmm.that looks yum!

    thanks for sharing the recipe, huggies♥

  18. Are these able to be stored in the freezer for a month or so?

  19. I was very excited to make this recipie because it looked yummy & easy except when I got to the end, it was all very dry & not sticky. None of the dough stuck together, even when I added a little bit of water & milk. I went back to check to make sure I used all the right ingredients & amounts & I definitely did so I don’t know what went wrong. In other similar recipies I saw that they used apple sauce to replace some of the ingredients so maybe that’s what this one needed. 

  20. Do we have to bake the dough… my mom says it’s like eating raw sweet flour. 

  21. These look amazing, and I can’t wait to make them!

  22. This recipe was awesome! They are rich enough that you only want to eat one or two, but their taste is wonderful. We made them and our guests thought they were bought from a chocolate shop :-). The sea salt was key. Thanks!  

  23. do you need light or dark brown sugar? and do you need unsalted or salted butter? 

  24. can i use white sugar instead of brown sugar?

  25. Thanks very much for the recipe. They turned out wonderful,  only thing I would do is use mini chocolate chips next time I make them. I was told I have to save the recipe so my brother can make just the dough. (Maybe even make our own cookie dough ice cream ) :) 

  26. We measured ingredients exactly, but the dough is so crumbly the balls will not hold together.  Do you know what we did wrong?

  27. Hello ! Can you ad some alcohol?? Like rum ??

  28. I also found that the dough turned out dry and crumbly. I measured exactly and sifted the flour first, so I really don’t believe I added too much flour. In the end, they just turned out a bit chalky, even dipped in chocolate. I would add some milk next time to make it more of a cookie dough texture.

  29. How big is a cup, what are the measurements in grams? 

  30. Those look delicious and Fun to make, Thanks for the recipe.

  31. Hey, these look so good!!! Just wondering as to how many this recipe roughly makes?? Thanks

  32. how do you keep the flour from tasting like uncooked flour?  Do they have to stay in the icebox  till eaten? 

  33. I was so excited to make these! I also got the powder-y mixture that didn’t hold well (though I measured very carefully).  I added 1TBS more butter and that helped a lot.  Maybe melted butter vs softened would help?  Question-when you say vanilla, do you mean vanilla extract?  That’s what I used.  My guests loved but I couldn’t eat them bc of the string vanilla flavor–sort if a win/lose.  At least my guests liked them! Thanks for sharing, once I perfect it, it’ll be easy!

  34. I made these as gifts for co-workers and student aides in my office at Christmas time. I made them the night before and they are really tasty!

  35. This looks so delicious and easy to make! Thanks for sharing. Definitely going to try it out soon :)

  36. What is the amount of milk used in this recipe?

  37. Loved the recipe – followed to a T… except the part where you tap off excess cholocolate. I’m pretty sure it’s suppose to say “lick off excess”. That’s just how I roll :)

  38. Hi! These look so delicious and I’m looking forward to making them! Do you know how many the recipe makes?

  39. Great but is uncooked flour healthy?

  40. YUM! I just made these substituting almond flour for regular flour and coconut/low-carb sweetener mixed for the sugar, and they are DELICIOUS! Even without the chocolate coating I just ate the dough plain and they were so good! A bit too much butter, I think maybe I will decrease the amount a bit next time (could cream cheese be used for a healthier substitute, I wonder…) But SO GOOD! Thanks for sharing!

  41. Oh my cookie dough goodness! These may need to be made tonight….


  42. Is it safe to eat with the uncooked flour?

  43. I have to try this  

  44. Yummy recipes! Can’t wait to try them all! 

  45. 1c flour is WAY too much!! I don’t know what kind of measuring technique you used, but I had to add more butter, sugar and some milk to make them taste like anything but flour after the mixture was crumbly as all get out when I added the original ingredients. And still all I taste is flour! Very disappointing as I was looking for a quick, easy fix for my sweet-tooth!
    And not to be rude, but your previous comments haven’t been very helpful on the same subject. Throwing away a whole stick of butter along with the rest of the ingredients wasn’t in my budget this month. Pinterest fail!

  46. Is there a way to  get the semi-sweet chocolate a little runnier so that it doesn’t coat the cookie dough too thick?

  47. isabella adams Reply

    do you have a recipe for the topping ?

  48. These look so good! Do you know how they hold up at room temperature?

  49. I replaced the vanilla with frangelica. Also had some chocolate cookies left over from previous night that didn’t quite make the platter.  Added those to dough. Fabulous!

  50. Thank you so much for this recipe!! I make them all the time and my family absolutely loves them… If only they could stay in the fridge longer ;)

  51. I made mine with Melt Organic (instead of butter- it is an alternative using a coconut oil blend), almond flour (I had to use about 1/4 cup more), organic cane sugar and dark chocolate chips and they came out phenomenal! Thank you for the idea! I just altered it to fit my ingredient choices :) And my kiddos loved making them as well! Will definitely come back for more recipes 

  52. HeY ..should we wait for the chocolate to come to normal temperature or just dip it in the hot chocolate ?

    • Hi Zoya! You want to dip the truffles while the chocolate is still warm. If you wait too long it will solidify and then if you try to reheat, the chocolate will seize and become a grainy, nearly unusable mess. If it does seize, add a little cream when reheating and it should be okay. Enjoy the truffles!

  53. just wondering if you could do white chocolate for dipping instead of he sweet chocolate chips?

  54. Delicious! Just made these and they were quick, easy, and yummy:)

  55. I am making these now for a bake sale we are having. turned out great so far. Are they heat stable?? Or do they need to stay refrigerated until eaten?

    • I would refrigerate until you’re ready to serve. They will be good at room temperature for the duration of your bake sale. :)

  56. Hi ma’am!  Can we safely eat the flour without cooking it? Sorry for asking, just curious and safe becoz I  want to try it for my kids. Thanks a lot! 

  57. Can I subsitute semi sweet chocolate chips for the milk chocolate ships? I’m going to make them tomorrow for school and can’t get to the store.

  58. I’ve made this recipe for the second time today, I am a big sucker for cookie dough, and these are so perfect for a little treat. Definitely am going to hold onto this recipe.

  59. I found my mixture to be quite crumbly and I know others have had the same problem; so just wanted to comment that adding about 2 tablespoons of milk really helped me to get the mixture sticking together.

  60. Thanks so much for the recipe! Everyone loved them. My dough seemed a bit crumbly as people mentioned, but as soon you start rolling it into balls it comes together easily. I’m wondering how long the leftovers will keep in the fridge?

  61. How long do these last?

  62. These look absolutely heavenly!! Think i might make these for our Halloween party coming up! Thanks so much for sharing!

  63. Can I freeze these after making them?

    • I think freezing these would work out! Just keep a close eye on any ice crystals developing on the chocolate, because that could ruin the flavor and texture.

  64. I used 3/4 cup flour. 1/3 cup butter plus a few shavings and 2t.vanilla. You could even use a teaspoon and a half. I also used semi chips for balls and dipping. Milk choc ones too mild 

  65. They were great………will keep this recipe

  66. I made these yesterday. Definitely make a double batch! I am wondering if you have any hints on dipping them, mine was pretty messy and didn’t look nearly as pretty as yours!

    • I like to use chocolate melting wafers (such as the ghiradeli ones), it makes them smooth. Also, I like to use a fork and tap them on the edge to smooth out the chocolate.

Leave a Reply

Your email address will not be published. Required fields are marked *