Cookie Dough Truffles

Cookie Dough Truffles
Cookie Dough Truffles

Ok, let’s have a time of confession. How many of you out there eat raw cookie dough when baking cookies? I know, I know – Β there’s been a lot of egg scares lately and it’s not considered “safe”, and yet I just can’t stay away from the raw cookie dough!Β  Seriously, how can you not eat it? It just tastes so good!

Either way, whether you live dangerously or not, these (safe) cookie dough truffles are a must-make. Sweet, creamy, chocolate chip cookies dough that’s covered in chocolate and safe to eat? Yes please πŸ™‚

Cookie Dough Truffles

They’re made similarly to traditional cookie dough, but with sweetened condensed milk and without eggs. When I made them I was a little disappointed at first because I wasn’t a huge fan of them at room temperature. But cold, out of the refrigerator? Oh my gosh…I cannot stop eating them!

They taste just like cookie dough, but actually even better because they’re covered in a shell of chocolate! You really can’t beat it. I had to freeze them to stop myself from eating them. (As a side note, they taste amazing frozen.)

These have earned a permanent place in my Christmas cookie list and I’m sure I’ll be making them year after year.

Cookie Dough Truffles

P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.

Cookie Dough Truffles

Yield: Makes about 5 dozen.


  • 8 tbsp. unsalted butter, at room temperature
  • ΒΎ cup light brown sugar, packed
  • 2ΒΌ cup all-purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • Β½ cup mini semisweet chocolate chips
  • 1Β½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
  • Mini chocolate chips (for garnish)


  1. Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.
  2. Shape the chilled cookie dough mixture into 1 inch balls. Place on a wax paper-lined baking sheet and freeze for 1-2 hours.
  3. When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.)
  4. Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.
  5. Store in the refrigerator and serve cold. These can also be frozen for longer storage.
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  1. Ooohhh, I've heard about these and they look delicious. I wouldn't mind receiving a box of those for Christmas. How many truffles does the recipe make?

  2. Lisa – I didn't count, but I think it made about 5 dozen. I'll update the recipe to say that, thanks.

  3. I love these babies. You dipped them so perfectly!

  4. I so want to make these Megan! I've seen them before and they look so good. Yum!

  5. oh my gosh, I am obsessed these and haven't even tried one! i'm definitely going to make these!

  6. Delicious! These were already on my “to make” list for this weekend and now there is no way I won't make them!

  7. I think that I probably eat half the dough as I'm baking cookies….what? That's wrong? πŸ™‚
    These look fantastic Megan…I think I gain weight every time I come to your site..all the sweets have been amazing!!

  8. I was hoping these truffles would make an appearance! I made them last year for a college professor, and he ended up making huge amounts for his family reunion! This recipe needs to be spread to all corners of the earth! Haha

  9. Oh my goodness these look fabulous! I have been wanting to make these for a while now but they didn't make it into my holiday baking list. I am done baking for the year but these will be on the top of my list for the New Year!

  10. I've had that recipe saved for easily the better part of the year and just haven't made them yet – yours are adorable and I bet super delicious!

  11. Oh this is adorable!.. Would love to make them! Thanks! ~

  12. Love the decorative touch of the mini morsels on top. Very classy monochromatic. Wonder if using the red and green mini morsels that are out right now would look too cutesy?

  13. I am so guilty of eating raw cookie dough. Forget danger… danger is my middle name!

  14. I've seen these before! They look amazing, I really have to make this(: I'm a little afraid they would be gone a little too soon (I was known last year for eating almost a whole tray of cookie dough for dinner). But I'm glad they're safe to eat. And covered in chocolate. That's always a plus(:

  15. These little guys look amazing and who doesn't love cookie dough? I will definitely have to make these. Thanks for sharing!

  16. Ohhhh they are so pretty! I love truffles and I love tiny things.

  17. I've made cookie dough truffles before–they are the BEST. These look so beautiful!

  18. beautiful presentation delicious cookies

  19. looks like you and i are on the same page this week!

  20. Omg, GREAT idea. And yum! I think I'll try these.

  21. These look delicious! I probably wouldn't be able to stop eating them either! I'm making candies for gifts this year… I'll have to see if I can fit these in too!

  22. Since my husband loves peanut butter and I love chocolate I think we have a match made in heaven here πŸ˜‰ They look beautiful too!

  23. I am definitely making these this season! They're perfect to store and just offer to all the unannounced holiday visits we get!

  24. Oh YUMM! i am a definite cookie dough eater when making any sort of cookies. These would be perfect for me ! LOL

  25. Yum! I love raw cookie dough…and truffles! What a great holiday treat!

  26. Oh my gosh, these are absolutely dangerous. I'd really like to put them in my holiday cookie boxes this year, but I think we'd eat them before they made it to our friends and family! Thank you so much for sharing!

  27. Who can pass up a bite of cookie dough? Not me! These truffles look awesome and very scrumptious.

  28. Ok…you've twisted my arm….I'm making these this weekend!

  29. Oh my Gosh, I can't wait to make these. Iv'e been on the cookie dough binge. These are perfect though because it all stays in tacked with the chocolate shell. I'm so excited to make these. Thanks!!

  30. What a great idea! These sound amazing! I would probably eat all the dough though before they made it to truffle form ;)!

  31. Oh my goodness… These look FABULOUS! They look so perfectly dipped in the chocolate (not the mess that I usually end up with when trying to dip things in chocolate). Beautiful!

  32. Cookie dough covered in chocolate? I'm SOLD!!!

  33. I love this recipe! I first found it on the Food Network website a couple years ago (good ol' Paula Deen!) and it's become a Christmas staple at our house ever since.

    And you are so not alone in your love for raw cookie dough–it's the best part of making cookies πŸ™‚

  34. These look delicious and would love to try. We just made Oreo truffles last night!!! So good and only 3 ingredients-Oreo's, cream cheese, and chocolate! Need to try. Just google it.

  35. I love the “I put them in the freezer to stop myself from eating them (by the way, they taste amazing frozen)”! Totally after my own heart πŸ˜› These look absolutely delicious πŸ™‚

    – Amber H

  36. Jay – I've made those oreo truffles before – you're right they're incredible! I actually posted them on my blog last year as part of my Christmas cookie series – we make them every year and they're my husband's favorite!

  37. These look awesome and I'll be making them tonight for a cookie exchange this week! Thanks for the idea. As a side note, how many truffles does this recipe yield? (Assuming you don't eat the whole batch while you're make them, that is.)

  38. Nancy – The recipe makes approximately 5 dozen. I hope you like them as much as we did! πŸ™‚

  39. Thanks. I now see that you replied to that question already, but thanks be being redundant for me.

  40. Oh wow, you're my hero!
    Yes, I am also guilty of eating raw cookie dough. It's just so darn good!
    When I was pregnant with my twins, I actually had such an intense craving for raw cookie dough that I went home and made a big batch of it just to eat….of course minus the eggs. πŸ™‚
    I need to make these and get it out of my system before I start Weight Watchers in January. Ha!

  41. I am attempting to make these, however, the batter is SUPER runny…I did refrigerate and it was still quite runny. Any tips?

  42. The batter shouldn't really be runny at all. After being refrigerated, it should be the consistency of thick cookie dough. How long did you refrigerate for? Are you sure you added in the correct amount of flour? I would suggest refrigerating a little longer to see if it firms up. Other than that, I'm not sure what else to do. You could try adding some extra flour until it's a better consistency. Did you taste it and if so, does it taste ok? Good luck!!

  43. Yes, I triple checked the recipe. It was the consistency of very thin cookie dough. I only refrigerated for about an hour and a half. I will continue to allow it to chill. I did also add some extra flour. We'll see!!

  44. Anonymous – Hopefully it will get hard enough to form into balls. Once you can do that, you still need to freeze them for 1-2 hours before dipping, which should help as well. I hope they're ok! Let me know how they turn out!

  45. Oh my word. Must make these immediately! Thank you for posting this!!

  46. I managed to get the cookie dough balls to turn out perfectly…but I can't get the chocolate that I need to dip them in runny enough. It just won't melt enough. Any tips?

  47. Kristen – Chocolate can be difficult to melt. Are you using a double boiler or doing it in the microwave? If you get any water in it at all it can cause it to clump up and not melt correctly. Or if you let the chocolate get too hot it can do the same thing. If you're using the microwave, use small increments of time at 50% power, stirring often. If using a double boiler, leave the chocolate on the heat until mostly melted (stirring often), then take it off the heat and stir until completely melted. If the chocolate still isn't thin enough, you can stir in a small amount of shortening (crisco), which should make it runnier. Good luck!

  48. Do you think use Candy Quick would get me the same end result? Melting chocolate intimidates me despite all of the tips! πŸ™‚ Thanks for any help! Can't wait to try this recipe!

  49. My two favorite things! chocolate and cookie dough! Can't wait to make these!

  50. My goodness…so, my “runny” batter was due to using evaporated milk from my pantry…not sweetened condensed! Ha! Making new batter. Thanks!!

  51. I tried making these…and I have to say, they came out really, really gross….

    Next time I'll live on the edge and use real cookie dough.

  52. Anonymous – so glad the problem with the batter was something simple! I've made that mistake before as well. Hope this batch turns out perfectly! πŸ™‚

    Anonymous – I'm sorry you didn't like these. Did you try refrigerating them? I think they taste much better cold.

  53. Lindsey – I've never used Candy Quick, so I can't say for sure, but if you use it as a chocolate coating for other things, I'm guessing it would work for this. You could also use the chocolate candy discs that you get from Michael's or other craft stores – those are usually easier to work with. Good luck! πŸ™‚

  54. These truffles are to die for. I made these the other day for a work function and they were a huge hit!! Thank you for sharing the recipe!

  55. Silly question. I have regular brown sugar in the pantry (doesnt say dark or light) would that work just as well as the “light” brown sugar? Or do I need the light? Thanks!

  56. Anonymous – Either one should work (would just have a slight difference in flavor) so I'm sure you're fine with what you have πŸ™‚ Good luck!

  57. Claire – I'm so glad you liked them! Thanks so much for taking the time to leave a comment and let me know πŸ™‚

  58. Thanks for this recipe! I made a batch yesterday and a batch today. My hubby LOVES raw cookie dough and we both think these are really good. The batter was nice and thick after mixing up so I just scooped the dough with my small cookie scoop, refrigerated and dipped. Super easy and super yummy!!

  59. These look fantabulous!

    First time at your blog — I think I'm in *love*! πŸ™‚

  60. Tami – Thanks so much for your comment! I'm glad you liked them πŸ™‚

  61. I'm making these but my freezer isn't big enough to hold the cookie sheets to freeze them. Would they still set right in the fridge?

  62. Anonymous – I'm probably too late on this reply, but I think they should be fine if you refrigerate them. I'm guessing you'd have to do it for longer than 1-2 hours however – maybe overnight? I hope you stop back to let me know how they turn out!

  63. My boys have renamed these, “little miracles!”

  64. Ok young lady, you are a genius!!–I had to come back and post on these–easily the best, most unique dessert “hit” I have ever made! Turned out perfect…freezing them works the best! I don't have a double boiler–what I did was use one larger pot with water in it–(don't fill it too much or it will overboil) and put a smaller pot with the chocolate in it to melt. Worked like a charm (I started to microwave it but it smelled like the chocolate would burn!) Also–I let the dough set overnight–so it was a very hard. I used disposable gloves to roll the balls out and one large bbq skewer to use as my dipping fork. As for freezing–I chilled them on the cookie sheet first, in the fridge (like an hour) till the outer shell was firm, then just put some in Ziploc freezer bags–you can open (and reopen and reopen..) them and they stay great!!! Thank you so very much.. I have no little kids around anymore–my kids are all 20+-they are STILL looking for these! Will be making these for many years to come!

  65. JeannieNY – Thanks so much for your comment! I'm glad you liked them πŸ™‚ Thanks for all the tips on how you made them as well, very helpful! πŸ™‚

  66. Robin – I'm guessing that means they liked them?? πŸ™‚ I'm so glad!

  67. I made these a few months ago and they are wonderful! My tip would be to make them smaller than you think because they are sooooo sweet.

  68. Pam – Great tip! I agree, they are very sweet (but very good!). Glad you liked them πŸ™‚

  69. I made these last night and OMG!!! SO good!

  70. Anonymous – I'm so glad you liked them! πŸ™‚

  71. Wow, I love these cookie dough recipes. I love cookie dough! Yum yum =)

  72. These were really good. I love the method of using the toothpick to dip the truffles. I used margarine instead since I didn't have any unsalted butter…still turned out yummy! Thx for the recipe Megan!

  73. Asiya – Glad you liked these! Thanks for letting me know πŸ™‚

  74. I made these this weekend they have been a HUGE hit! I can't eat chocolate so I am enjoying them through the smiles of my family and friends.


  75. Jen – So glad these were a hit! Thanks for stopping back to let me know πŸ™‚

  76. Just got done making these and they are divine! The dough tastes a little different from regular cookie dough but it’s still quite delicious. I didn’t bother freezing them since there is absolutely no room in the freezer. Instead I just worked in small batches so the dough would stay chilled enough for dipping. Thanks for a wonderful recipe! πŸ™‚

  77. Made these today and so in love! I added a little veggie oil to the chocolate so I could dip it better. These will be cute to put in little boxes as expensive truffles for Christmas gifts especially for co-workers. I also made cranberry bliss bars and pumpkin pancakes today. Love everything on this site!!!

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  79. Made these today. They are awesome but a little sweet for my taste. Do you think you could leave out the sugar with the sweetened condensed milk in them? Or use evaporated milk instead? I might have to try these again! Thanks for your great recipes!

    • Unfortunately I’ve never made them other than how they’re written. I’m not sure how leaving out the sugar would affect the texture, but it’s worth a shot. If you end up trying it, let me know how they turn out πŸ™‚

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