Real Recipes From Real Home Cooks ®

chocolate chip cookie dough truffles

★★★★★ 2
a recipe by
Tambi Heines

One bite wonders! I made the truffles ahead of time and then placed 3 truffles in a cellophane bag and then tied it off with a festive Christmas ribbon. I handed these out to my co-workers during the Christmas holidays. My family loves these scrumptious delights. My daughter recently taught her 7 year bonus son and his 10 year cousin to make these simple elegant dessert. The boys loved the fact they could eat the dough!

Blue Ribbon Recipe

How do you make no-bake cookie dough even better? Dip it in some melted chocolate! Tambi is right, these are one-bite wonders. These are easy to make and would make great holiday gifts. Everyone is going to love these cookie dough truffles.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves makes 5 - 5 1/2 dozen
prep time 30 Min
method Stove Top

Ingredients For chocolate chip cookie dough truffles

  • 2 1/2 c
    all-purpose flour
  • 1 tsp
  • 1/4 tsp
    baking soda
  • 1 c
    butter, room temperature (2 sticks)
  • 3/4 c
    granulated sugar
  • 3/4 c
    packed brown sugar
  • 1 tsp
    pure vanilla extract
  • 1/3 c
  • 1 c
    mini semi-sweet chocolate chips
  • 1 pkg
    semi sweet chocolate chips (optional: chocolate or peanut butter candy coating)
  • 1 Tbsp
    Crisco shortening

How To Make chocolate chip cookie dough truffles

  • Dry ingredients in a bowl.
    In a medium size bowl add the dry ingredients (flour, salt and baking soda). Stir gently together. Set aside.
  • Butter, sugars, milk, and vanilla mixed in a bowl.
    Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla.
  • Slowly adding dry ingredients.
    Set mixer on low speed and slowly add the dry ingredients. Mix until incorporated.
  • Stirring in chocolate chips.
    Stir in (by hand) the mini semi-sweet morsels into the cookie dough.
  • Balls of cookie dough on a baking sheet.
    Prepare a baking sheet lined with wax paper. Roll cookie dough into 1 inch balls. Place on baking sheet, allowing cookies to gently touch each other.
  • Baking sheet chilling in the fridge.
    Place the baking sheets in the refrigerator for at least 30 minutes.
  • Chocolate and shortening melting in a double boiler.
    While dough is chilling; melt the semi-sweet chocolate chips in a double boiler. Add the shortening (this will aid in thinning the chocolate). Stir until completely smooth.
  • Coating the cookie dough balls in chocolate.
    Prepare an additional baking sheet lined with wax paper. Use toothpicks as a tool to dip and coat the cookie dough balls into the melted chocolate. Place the chocolate truffle on the waxed paper-lined baking sheets. Chill until set. Store in an airtight container for up to one week.