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A close-up shot of decadent chocolate chip cookie dough truffles, sprinkled with chocolate shavings.

Classic Chocolate Chip Cookie Dough Truffles

These classic chocolate chip cookie dough truffles are a no-bake delight, featuring a creamy, sweet cookie dough center coated in rich milk chocolate and adorned with festive rainbow sprinkles. They are quick to prepare and perfect for satisfying your sweet cravings or sharing at gatherings.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 12 truffles
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter (1 stick), softened
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour heat-treated
  • 1/4 teaspoon salt
  • 1-2 tablespoons milk
  • 1/2 cup mini chocolate chips
Coating & Topping
  • 1 cup milk chocolate melting wafers or chocolate chips for coating
  • 2 tablespoons rainbow sprinkles for topping

Equipment

  • Baking sheet
  • Electric mixer
  • Large bowl
  • Spatula
  • Small bowl
  • Parchment paper

Method
 

Preparation
  1. Heat treat the flour by baking it on a baking sheet at 300°F (150°C) for 5-7 minutes, or microwave for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F (71°C), then let it cool completely.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
  3. Beat in the vanilla extract until it is well combined.
  4. In a separate small bowl, whisk together the cooled, heat-treated flour and salt.
  5. Gradually add the flour mixture to the butter mixture, beating on low speed until just combined.
  6. Add milk one tablespoon at a time until the dough reaches a soft, pliable, and non-sticky consistency.
  7. Gently fold in the mini chocolate chips using a spatula.
Assembly
  1. (Optional) For easier rolling, cover the bowl and chill the dough in the refrigerator for 20-30 minutes.
  2. Scoop about 1 tablespoon of dough and roll it into smooth balls, then place them on a parchment-lined baking sheet.
  3. Freeze the rolled truffles for 15-20 minutes, or refrigerate for at least 30 minutes, until firm.
  4. Melt the milk chocolate wafers according to the package directions, then dip each chilled truffle into the melted chocolate, letting excess drip off, and place back on the parchment-lined baking sheet.
  5. Immediately cover the dipped truffles with rainbow sprinkles before the chocolate sets.
  6. Return the coated truffles to the refrigerator for 15-30 minutes, or until the chocolate coating is completely set.

Notes

Heat treating the flour is crucial for food safety as it eliminates potential bacteria. Adjust the amount of milk gradually to achieve the desired dough consistency. If the melted chocolate becomes too thick while dipping, gently reheat it over a double boiler or in the microwave for a few seconds. Chilling the dough and truffles thoroughly will make them much easier to handle and prevent the chocolate from melting too quickly during coating.