Cookie Dough Truffles

30 servings
Prep Time 10 minutes
Cook Time 10 minutes
Freezing Time 30 minutes
Total Time 50 minutes

Cookie Dough Truffles made with edible chocolate chip cookie dough full of mini semi-sweet chocolate chips and dipped in chocolate with sprinkles, the perfect sweet bite!

Easy homemade candies are a popular category on this site including our go-to Oreo Truffles, Chocolate Truffles, and Buckeye Balls!

Chocolate Chip Cookie Dough Truffles COOKIE DOUGH TRUFFLES

Edible Chocolate Chip Cookie Dough meets a chocolate dipped truffle in the perfect dipped dessert bite and they only take 20 minutes to make (if you don’t count the flour baking process).

Edible Cookie Dough has been the craze in the last few years and this recipe capitalizes on it in truffle form.

Is It okay to eat raw flour?

No, you should not eat raw flour just as you should exercise caution in eating raw eggs due to risks of salmonella. Raw flour carries the risks of E. coli bacteria.

To prevent illness from eating raw flour you must heat treat your flour.

How to heat treat flour:

Heat treating (pasteurizing) flour is the process of baking your flour to 160 degrees to kill bacteria that may be present in the flour by baking it on a baking sheet in a 250 degree oven for 6-8 minutes.


Chocolate truffles should be refrigerated in an airtight container.


Chocolate Chip Cookie Dough Truffles will keep for about two weeks refrigerated, or longer in the freezer. ‘

If you’re freezing the truffles, I’d recommend not using tempered chocolate as a coating, as it may collect condensation when it defrosts.

If you refrigerate the truffles, make sure to take them out an hour or two before you serve them they are best served at room temperature.

Chocolate Dipped Edible Cookie Dough


  • Mini chocolate chips
  • Cookie crumbs
  • Drizzled chocolate
  • Shaved Chocolate
  • Sprinkles
  • Chopped nuts


Cookie Dough Truffles

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Cookie Dough Truffles

Cookie Dough Truffles made with edible chocolate chip cookie dough full of mini semi-sweet chocolate chips and dipped in chocolate with sprinkles, the perfect sweet bite!
Yield 30 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup flour
  • ½ cup unsalted butter softened
  • ½ cup sugar
  • ¼ cup brown sugar packed
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 2 cups semi-sweet chocolate melting disks


  • Add your flour to a baking sheet and shake side to side until evenly spread out then bake in a 250 degree oven for 6-8 minutes until it reaches 160 degrees, then let cool completely.
  • To your stand mixer add the butter, sugar and brown sugar and mix until light and fluffy then add the vanilla, flour, salt and chocolate chips until just combined.
  • Using a one tablespoon sized ice cream scoop, scoop the dough and roll into balls then place onto a baking sheet and freeze for 30 minutes.
  • Melt your semisweet chocolate chips in the microwave in 30 second increments until completely smooth then dip the cookie dough using a fork and tap the excess off, then sprinkle immediately before the chocolate dries.


Calories: 178kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 41mg | Potassium: 119mg | Fiber: 1g | Sugar: 12g | Vitamin A: 105IU | Calcium: 15mg | Iron: 1.5mg

Edible Cookie Dough Chocolate Dipped Truffles

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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    1. Hi Deb, Bad choice of words on our part. We meant to mix the sugars and butter until creamy. We corrected the verbiage on Instruction #2. Thanks so much for asking!

  1. My kids would love to try on these Chocolate Dough Truffles. They are so very cute and great for a kids party too.

  2. I love to dip things in chocolate, it’s therapeutic! These look so tasty I think I’d probably eat them by the dozen…

  3. These look cute and colorful. I love all the valuable and great tips you added to this post – especially about the raw flour. Thanks for this.

  4. These are fantastic! My grandsons are going to love these too! Like that they can stay in the fridge for a while so I can make ahead of time.