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

Chocolate chip cookie dough truffles

Yield: 20

Prep Time: 15

Total Time: 45


  • 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)


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.
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.

Store in the refrigerator until ready to serve.

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

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:

more by Jamielyn »

Jamielyn Nye

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.

Join in! Leave a comment!


  1. Desiree+@+The36thAvenue posted on August 29, 2014 at 11:14 am (#

    Hello yummy! Thank you so much for sharing!

  2. Amy@theidearoom posted on August 29, 2014 at 11:14 am (#

    Oh wow, these look delicious! Pinned!

  3. Michelle posted on August 30, 2014 at 11:17 am (#

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

  4. Kristyn posted on September 2, 2014 at 1:48 pm (#

    Look easy AND yummy! :)

  5. Dianne@Baking4Six posted on September 5, 2014 at 1:42 pm (#

    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?

    • Jamielyn posted on September 20, 2014 at 10:27 pm (#

      Hi Dianne! 1 Tb does seem like a lot, but in this recipe it makes up for the missing egg! Even with the 1 Tb of vanilla, these taste delicious! :)

    • jordan posted on December 24, 2014 at 4:26 am (#

      I made them today and the vanilla was so overpowering I double checked to make sure I didn’t misread!  Waste of ingredients :(

      • Jamielyn posted on February 2, 2015 at 1:52 pm (#

        Hi Jordan! You can definitely half the vanilla next time. Every vanilla has different strengths!

  6. Stephanie posted on September 5, 2014 at 8:26 pm (#

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

  7. Carrie This Home posted on September 5, 2014 at 8:29 pm (#

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

  8. Rachel posted on September 12, 2014 at 5:09 pm (#

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

    • Jamielyn posted on September 20, 2014 at 11:10 pm (#

      So glad you enjoyed them Rachel! They really are so easy! :)

  9. Lee posted on September 13, 2014 at 10:31 pm (#

    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. Kayla posted on September 17, 2014 at 11:32 am (#

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

  11. Kayla posted on September 17, 2014 at 12:09 pm (#

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

    • Jamielyn posted on September 20, 2014 at 11:23 pm (#

      I’m glad you figured it out Kayla! Hope you enjoyed these. :)

  12. Brittany posted on October 5, 2014 at 5:03 pm (#

    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. 

    • Jamielyn posted on October 6, 2014 at 1:00 am (#

      My kids loved helping me make these too! Thanks for your comment Brittany, I’m so glad you enjoyed these! :)

  13. Michele posted on October 8, 2014 at 11:34 am (#

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

    • Jamielyn posted on October 10, 2014 at 12:33 am (#

      You are so welcome! I’m so glad you like them Michele, thanks for commenting! :)

  14. Dana Lewis posted on October 15, 2014 at 8:29 pm (#

    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 :)

    • Jamielyn posted on October 27, 2014 at 8:02 pm (#

      Hi Dana! I haven’t tried these with dark chocolate, but I am sure they would be great! :)

  15. Nanne posted on October 16, 2014 at 7:45 am (#

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

    • Jamielyn posted on October 27, 2014 at 8:07 pm (#

      You’ll have to try it and let us know! :)

  16. Bailey posted on October 18, 2014 at 3:46 pm (#

    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! 

    • Jamielyn posted on November 18, 2014 at 8:13 pm (#

      Either one will work! I just tend to prefer milk chocolate chips. :)

  17. rea posted on October 30, 2014 at 9:36 am (#

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

    thanks for sharing the recipe, huggies♥

  18. Kayla posted on November 9, 2014 at 7:55 pm (#

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

    • Jamielyn posted on November 20, 2014 at 9:17 pm (#

      Yes, I think these would freeze well. :)

  19. Alexis Ogaranko posted on December 24, 2014 at 5:38 pm (#

    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. 

    • Jamielyn posted on February 2, 2015 at 1:53 pm (#

      Hi Alexis! I’m sorry these didn’t turn out for you. I would recommend adding less flour next time! :)

  20. shruti walia posted on December 26, 2014 at 8:38 am (#

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

    • Jamielyn posted on February 2, 2015 at 1:54 pm (#

      Hi! No, you don’t have to bake the dough.

  21. Michele @ The Joyful Home posted on December 30, 2014 at 8:43 am (#

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

  22. Laura posted on January 7, 2015 at 9:42 pm (#

    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!  

    • Jamielyn posted on January 13, 2015 at 7:44 pm (#

      I am so happy you enjoyed this recipe Laura! Thank you so much for coming back to let us know how the truffles went. :)

  23. Randye posted on January 12, 2015 at 1:09 pm (#

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

    • Jamielyn posted on January 14, 2015 at 10:58 pm (#

      I use light brown sugar and salted butter, but either one should work. :)

  24. Isna posted on January 17, 2015 at 9:35 am (#

    can i use white sugar instead of brown sugar?

    • Jamielyn posted on February 2, 2015 at 2:13 pm (#

      Hi! You could try it, but it would change the consistency.

  25. Jammie posted on January 28, 2015 at 10:57 am (#

    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 ) :) 

    • Jamielyn posted on February 2, 2015 at 4:56 pm (#

      I’m so glad you liked the truffles! Mini chocolate chips would be perfect in these, what a great idea. And cookie dough ice cream…YUM!

  26. Tricia posted on January 31, 2015 at 3:50 pm (#

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

    • Jamielyn posted on February 2, 2015 at 5:08 pm (#

      Hi Tricia! I’m sorry these didn’t turn out well for you. You must have added too much flour. Everyone measures flour differently.

  27. Maria posted on February 5, 2015 at 3:55 pm (#

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

  28. Ashley posted on February 9, 2015 at 1:51 am (#

    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.

    • Jamielyn posted on February 24, 2015 at 10:22 pm (#

      I’m sorry you had trouble with these Ashley! I think adding milk would definitely help. :)

  29. Jess posted on February 13, 2015 at 10:09 am (#

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

  30. Mel posted on February 13, 2015 at 4:39 pm (#

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

  31. Ashlee posted on February 20, 2015 at 6:11 pm (#

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

    • Jamielyn posted on May 20, 2015 at 6:24 pm (#

      Hi Ashlee! I don’t remember exactly, but it should be around 15-24 depending on how big you make them!

  32. Marty Hawthorne posted on February 27, 2015 at 12:33 am (#

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

    • Jamielyn posted on April 18, 2015 at 11:20 pm (#

      Hi Marty. You shouldn’t be able to tell that the flour is uncooked.

  33. Hjfrye posted on February 28, 2015 at 11:17 pm (#

    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. Sue posted on March 3, 2015 at 12:05 am (#

    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!

    • Jamielyn posted on March 10, 2015 at 1:27 am (#

      So glad they turned out well! :)

  35. Toni Marie posted on March 5, 2015 at 3:06 am (#

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

  36. Janet posted on March 6, 2015 at 1:56 pm (#

    What is the amount of milk used in this recipe?

    • Jamielyn posted on March 13, 2015 at 3:49 pm (#

      Hi Janet! I just added a Tablespoon at a time until it was the right consistency. :)

  37. Brianna posted on March 17, 2015 at 3:22 pm (#

    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 :)

    • Jamielyn posted on March 18, 2015 at 2:41 pm (#

      Haha, I love it! I’m glad you enjoyed them!

  38. Lobna posted on March 24, 2015 at 9:16 am (#

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

    • Jamielyn posted on April 18, 2015 at 11:59 pm (#

      Hi! I’m sorry, I do not remember how many it made. I just depends how large you make the truffles.

  39. N posted on March 24, 2015 at 8:45 pm (#

    Great but is uncooked flour healthy?

    • Jamielyn posted on April 18, 2015 at 11:44 pm (#

      It should be fine to eat! :)

  40. Barbara posted on March 31, 2015 at 12:37 am (#

    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!

    • Jamielyn posted on April 19, 2015 at 12:50 am (#

      Thanks for your comment Barbara! I’m so glad you enjoyed these! :)

  41. MaryBeth | The Thrive Blog posted on April 1, 2015 at 9:00 pm (#

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


  42. sara posted on April 2, 2015 at 8:25 am (#

    Is it safe to eat with the uncooked flour?

  43. Wafa posted on May 6, 2015 at 4:25 am (#

    I have to try this  

  44. Robin Colling posted on May 6, 2015 at 12:59 pm (#

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

  45. Leah posted on May 17, 2015 at 11:27 pm (#

    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. Natalia posted on May 20, 2015 at 10:34 pm (#

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

    • Jamielyn posted on May 27, 2015 at 8:33 pm (#

      Hi Natalia! I’ve heard that you can add a little bit of vegetable oil to make it thinner. :)

  47. isabella adams posted on May 30, 2015 at 3:54 pm (#

    do you have a recipe for the topping ?

    • Jamielyn posted on June 4, 2015 at 12:25 am (#

      Hi Isabella! It is just melted chocolate chips! :)

  48. Michelle posted on June 1, 2015 at 6:41 am (#

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

  49. Kathy G posted on June 1, 2015 at 9:57 pm (#

    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!

    • Jamielyn posted on June 2, 2015 at 10:05 pm (#

      Glad you enjoyed them, Kathy!

  50. Jules posted on June 23, 2015 at 7:01 pm (#

    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 ;)

    • Jamielyn posted on June 23, 2015 at 8:17 pm (#

      I’m so glad your family loves this recipe. It is definitely a keeper! :)

  51. Kelly Nalani posted on June 26, 2015 at 7:47 pm (#

    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. Zoya posted on July 9, 2015 at 7:31 am (#

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

    • Laura Capello posted on July 9, 2015 at 8:03 am (#

      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. Audra glass posted on August 22, 2015 at 12:18 pm (#

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

    • Laura Capello posted on August 24, 2015 at 6:51 am (#

      Definitely! That sounds delicious! :)

  54. Caroline posted on September 4, 2015 at 10:27 pm (#

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

  55. Meg posted on September 19, 2015 at 5:20 pm (#

    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?

    • Laura Capello posted on September 25, 2015 at 8:00 am (#

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

  56. momevita posted on November 8, 2015 at 8:09 pm (#

    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! 

    • Laura Capello posted on November 9, 2015 at 6:44 am (#

      Yes! Flour does not have to be cooked. :)

  57. Elizabeth posted on November 10, 2015 at 9:01 pm (#

    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.

    • Laura Capello posted on November 11, 2015 at 6:58 am (#


  58. Missy posted on November 24, 2015 at 5:53 pm (#

    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. Sam posted on March 2, 2016 at 9:48 pm (#

    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.

    • I Heart Naptime posted on March 3, 2016 at 7:38 am (#

      Thanks for the tip, Sam! Some houses are more dry than others, and this a great tip!

  60. Ziva posted on April 2, 2016 at 12:35 am (#

    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?

    • I Heart Naptime posted on April 2, 2016 at 8:47 am (#

      Yes! They should be food for a few days (but mine never last that long!)

  61. Dani posted on May 5, 2016 at 9:29 pm (#

    How long do these last?

    • I Heart Naptime posted on May 6, 2016 at 9:37 am (#

      In a covered container, at least three days! Longer if you put them in the fridge. :)

  62. Amanda Marie posted on October 14, 2016 at 12:22 pm (#

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

  63. Christine posted on December 17, 2016 at 11:41 am (#

    Can I freeze these after making them?

    • I Heart Naptime posted on December 17, 2016 at 1:22 pm (#

      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. Jan posted on April 10, 2017 at 8:03 pm (#

    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. Jan posted on April 10, 2017 at 8:04 pm (#

    They were great………will keep this recipe

  66. Kristen posted on May 14, 2017 at 8:30 am (#

    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!

    • Jamielyn posted on May 26, 2017 at 9:32 pm (#

      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.