Cookie Dough Truffles Recipe photo by Taste of Home
Total Time
Prep: 1 hour + chilling
These contest-winning cookie dough truffles are a perfect no-bake dessert. They are like eating real cookie dough that’s been dipped in chocolate. We love them around the holidays or Valentine’s Day!

Updated: Jun. 25, 2024

For those of you who gravitate toward cookie dough desserts (or the real ready-to-bake deal), these cookie dough truffles may become a staple in your life. The truffles themselves taste exactly like all those times you’d sneak a spoonful of cookie dough from the fridge (guilty!), but these are even better because they’re enrobed in a dark chocolate shell.

Keep them in the fridge and indulge when the craving strikes. We all know that cookie dough tastes better than the actual baked cookie.

Ingredients for Cookie Dough Truffles

  • Butter: Buy a nice butter brand from the store and bring it to room temperature before mixing it with the brown sugar.
  • Brown sugar: Chocolate chip cookies get their signature color and chew from brown sugar, so we opted for brown instead of granulated sugar.
  • Vanilla extract: Want your baked goods to taste 10 times better? Invest in a good vanilla extract.
  • All-purpose flour: Flour binds the ingredients together to form the truffle balls.
  • Sweetened condensed milk: When you’re at the store, be sure you’re reaching for a can of sweetened condensed milk, not evaporated milk. The cans look similar, and there’s nothing more disappointing than going all the way home to realize your mistake.
  • Chocolate chips: We recommend using mini chocolate chips for these truffles. Regular-sized ones are way too big and will throw off the eating experience.
  • Walnuts: Sometimes raw walnuts can taste a bit oily. Bring out their nutty, rich flavor by quickly toasting the nuts before chopping and stirring them into this recipe.
  • Dark chocolate candy coating: The easiest way to enrobe homemade truffles is with chocolate candy coating. Chopped candy coating pieces are very easy to melt, and the chocolate sets beautifully.


Step 1: Make the cookie dough

In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar until light and fluffy. Beat in the vanilla extract. Gradually add the all-purpose flour alternately with the sweetened condensed milk, beating well after each addition. Switch to a rubber spatula or wooden spoon to stir in the chocolate chips and walnuts.

Editor’s Tip: To alternate adding the flour and the milk, beat in half the flour, beat in all the milk, then beat in the remaining flour.

Step 2: Shape and chill the cookie dough

Shape the cookie dough into 1-inch balls. Place the balls on waxed paper-lined baking sheets. Loosely cover the cookie dough balls with storage wrap and refrigerate until they’re firm, one to two hours.

Step 3: Coat with chocolate

In a microwave, melt the chocolate candy coating according to the package’s directions. Stir until smooth. Dip the balls in the coating until they’re completely covered. Allow the excess to drip off, then place the truffles on waxed paper-lined baking sheets.

Editor’s Tip: Use a fork to dip the balls into the chocolate.

Step 4: Chill the truffles

Refrigerate the truffles until the chocolate coating is firm, about 15 minutes. If desired, remelt the remaining candy coating and drizzle it over the candies for an extra decoration. Store the truffles in the refrigerator.

Delicious Cookie Dough Truffles coated in chocolate on a white backgroundTMB Studio

Recipe Variations

  • Use different inclusions: Omit the walnuts and add your favorite inclusions, like toffee, sprinkles or candied pecans.
  • Brown the butter: Rich and nutty, browned butter makes every dessert better. Make a batch of browned butter ahead of time, let it re-solidify, then soften it to room temperature before starting this recipe.
  • Coat with your favorite chocolate: While we recommend a dark chocolate candy coating, you can use semisweet, milk or even white chocolate here instead.
  • Add a decoration: Melt other types of chocolate and drizzle them on top of the finished truffles. Before the chocolate sets, decorate the truffles with sprinkles, chopped nuts or, my favorite, flaky salt. Dust the tops with edible shimmer. Get creative and decorate these truffles however you desire.

How to Store Cookie Dough Truffles

Once the chocolate has set, place the cookie dough truffles in an airtight container. You can lay a piece of parchment between each stack to preserve any design you may have added. Keep the truffles in the fridge up to four days.

Cookie Dough Truffle Tips

Chocolate-covered Cookie Dough Truffles on a white backgroundTMB Studio

Is it safe to eat raw cookie dough?

Usually, raw cookie dough includes uncooked eggs, which can carry salmonella. However, our cookie dough truffles do not use eggs, so no worries there. It’s important to note, though, that there is raw flour. People more susceptible to illness from raw flour include children, pregnant women, the elderly and those with compromised immune systems.

Do you have to use candy coating?

No, you don’t have to use candy coating to enrobe the truffles. You can dip them into a bowl of melted chocolate chips mixed with a small touch of coconut oil, which thins the viscosity of the chocolate and adds shine.

Cookie Dough Truffles

Prep Time 60 min
Yield 5-1/2 dozen


  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1-1/2 pounds dark chocolate candy coating, coarsely chopped


  1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
  2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Nutrition Facts

1 truffle: 121 calories, 6g fat (4g saturated fat), 6mg cholesterol, 20mg sodium, 17g carbohydrate (13g sugars, 0 fiber), 1g protein.

The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough…with no worry about raw eggs. That's what makes them so appealing. And they're easy to make. —Lanita Dedon, Slaughter, Louisiana
Recipe Creator