Cookie Dough Truffles

This weekend was my boyfriend and my 2nd anniversary. I could have made him an elaborate dessert, but the reality is he doesn’t enjoy anything more than chocolate chip cookies. But I make him chocolate chip cookies all the time. For our anniversary it had to be something special. These truffles were the perfect solution. They satisfy his love of chocolate chip cookies but were something a little bit different.

This is a great treat for summer because it doesn’t require any baking. The recipe could also be very easily be made vegan and or gluten-free. Basically you make cookie dough and just substitute milk for the eggs. After refrigerating the dough you roll it into small balls and after some time in the freezer dip the cookie dough balls in chocolate.

The recipe suggests freezing the dough balls for 30 minutes. I actually froze mine overnight. I’d definitely say the longer you freeze them the easier they’ll be to dip in warm chocolate. If you are pressed for time and can only freeze them for 30 minutes – work in small batches. The recipe yields about 48 truffles and even after freezing them overnight the last 12 cookie dough balls that I dipped were pretty soft.

If you don’t have a dipping fork (does anyone have a dipping fork?) just use a regular fork and teaspoon to dip these.

1. Drop the cookie dough balls into the warm chocolate.

2. Scoop the balls out with a fork.

3. Use the spoon to spin the ball around on top of the fork. The excess chocolate will drip through the tines of the fork.

After dipping the truffles go on a baking sheet and are placed back into the fridge until chilled.

These are the last truffles I dipped. They are much messier because the dough was so soft and starts to break down as your coating them.

If you’re thinking the process of dipping 48 truffles seems a little time consuming, trust me, they are worth the time. I defy you to find a person who doesn’t think they’re delicious, and they also keep in the fridge up to a week so they can be made in advance.

This recipe should yield about 48 truffles. Don’t make the cookie dough balls too big. They are VERY rich.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (2 sticks) butter or margarine, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk or soy milk
  • 1 cup mini semi-sweet chocolate chips (You really shouldn’t substitute full-size chocolate chips here. Since the truffles have to be served cold normal chocolate chips would be too hard to bite through.)
  • 18 oz milk chocolate chips


Beat butter and sugars and in a large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When the dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arranges on a baking sheet lined with waxed paper. Place sheets in the freezer and let chill for 30 minutes.

Melt chocolate chips in the microwave. To microwave 18 ounces of chocolate start by microwaving it for 1 minute, stir, and then microwave it at 20-second intervals until all of the chocolate is melted. Using fork and spoon, dip cookie balls into melted chocolate to cover. Return to waxed paper-lined baking sheets. If your chocolate starts to get stiff pop it back into the microwave for 20 seconds. Chill until set. Store, chilled, in an airtight container for up to 1 week.

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