With Valentine’s Day just around the corner, I must share an idea for a treat that’s WAY more special than a stuffed teddy bear holding a heart-shaped box of chocolates. (Seriously, who buys those things???)

I used to get intense cravings for chocolate chip cookies, but one day, while in the process of whipping up a batch, I realized that it’s not the baked cookie I crave, it’s the dough! So when Lindsay posted this recipe on her blog last year, it was like a dream come true. I could get the raw cookie dough flavor and texture without the danger of eating raw eggs! (not to say that danger had ever stopped me from eating it in the past- it’s just nice to know that I can now do it safely)

When I made a batch of these to give as gifts for Christmas, I’ll admit that I kept several of them for myself. Possibly even half of them- but who’s counting?  They are so good that as I type this, it’s all I can do to control myself from jumping up and making another batch.

Some things I’d like to point out:

1) You’ll notice that the recipe calls for baking soda, and you might question why that is needed if there is no baking involved. It’s just there for the taste, making it more like the real stuff. If you want to leave it out, go right ahead.

2) It’s highly likely that your chocolate coating will cool and become a bit gloppy toward the end. I remedied this problem by just popping it back into the microwave for a few seconds. Just keep in mind that you’ll want to work fast for best results.

3) If you make a big batch but don’t want to eat them all in a week, pop some of them in the freezer. I stored mine there for three weeks, and they kept well. If you do freeze them, I know it will be hard to resist biting into them immediately upon removal from freezer, but try to let them thaw a little bit so as not to chip a tooth, okay?

Now what are you waiting for? Go make some of these for your sweetie. I can pretty much guarantee it’ll be the most awesome Valentine’s Day treat they’ve ever gotten!


Chocolate Chip Cookie Dough Truffles

Makes approx. 3-4 dozen. Recipe from Love and Olive Oil.


2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating


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

Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in microwave according to package directions. Using toothpicks as a dipping tool, dip cookie balls into candy coating to cover. Tap on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

12/20/11 Update: A recent New York Times article warns of a potential risk in eating raw flour.

90 Responses to “Chocolate Chip Cookie Dough Truffles”

  1. 1

    Blog is the New Black — February 8, 2011 @ 6:59 am

    I’ve made these so I know how tasty they are! GREAT job!

  2. 2

    Alison @ Ingredients, Inc. — February 8, 2011 @ 7:25 am

    Great minds to think alike! Love your version too! Happy Valentines Day! Sorry I will miss you this week in Nashville while on “Talk of the Town”

    • Beth replied: — February 8th, 2011 @ 9:02 am

      We MUST get together on your next visit, so as soon as you know when you’re coming, let me know so I can keep my calendar completely open!!

  3. 3

    Zarna Surti — February 8, 2011 @ 9:04 am

    oh my goodness these look awesome!! i just might try these out this weekend :)

  4. 4

    Kristina @MouthFromTheSouth.com — February 8, 2011 @ 9:54 am

    You’re killing me. I can’t wait until I fit comfortably back in my pants because then I’m going to make these so that I won’t fit into them again!

    • Beth replied: — February 8th, 2011 @ 10:12 am

      Girl, you and me both! I am currently wearing the largest size pants that I have in my closet and as of this weekend made a commitment to myself that I’m going to be eating as cleanly as possible for the next couple of months. So don’t worry, after this one, no more drool-worthy sweets for a while!!

  5. 5

    lucy — February 8, 2011 @ 11:31 am

    Beautiful picture and the truffles sound absolutely to live for!

    • Beth replied: — February 8th, 2011 @ 4:19 pm

      They are sooo good. It takes every bit of willpower I have to keep from whipping up another batch!

  6. 6

    Tweets that mention Eat. Drink. Smile. » Chocolate Chip Cookie Dough Truffles -- Topsy.com — February 8, 2011 @ 11:54 am

    […] This post was mentioned on Twitter by Courtney Wright and Biscuitfest, Susan Rice. Susan Rice said: Chocolate Chip Cookie Dough Truffles: With Valentine’s Day just around the corner, I must share an idea for a t… http://bit.ly/gwgPvd […]

  7. 7

    Leah — February 8, 2011 @ 1:09 pm

    Your pictures look awesome! And these sound delicious. I can’t believe I haven’t made them yet.

    • Beth replied: — February 8th, 2011 @ 4:19 pm

      Did you notice the pie that Lindsay featured last week also used this same cookie-dough filling? There are so many things you can do with it!

  8. 8

    Heather @Gluten-Free Cat — February 8, 2011 @ 8:12 pm

    Oh, Beth, these look amazing! The raw cookie dough never makes it all onto the baking sheet in our home. (We look the other way when it comes to eggs. Shhhh!) I actually won my husband’s heart back in college when I made him half a batch of chocolate chip cookies and gave the other half in raw dough. I think these would send him to the moon!

  9. 9

    pop champagne — February 8, 2011 @ 9:35 pm

    looks like a good recipe, thanks for sharing. I love cookie dough- raw or baked! haha

  10. 10

    ErinsFoodFiles — February 8, 2011 @ 10:47 pm

    So cute! Great job!

  11. 11

    Nashville Cleaning Services — February 9, 2011 @ 4:48 pm

    Wow, these look delicious!

  12. 12

    sarah — February 10, 2011 @ 5:30 pm

    as usual, i’m slobbering on myself. de.lish.

  13. 13

    Lindsay — February 13, 2011 @ 1:03 pm

    YUM-O!! I am so making these!!

  14. 14

    Allison — March 3, 2011 @ 9:40 pm

    I made these for Valentine’s Day, and they were fabulous!

    • Beth replied: — March 3rd, 2011 @ 10:09 pm

      yay! here’s a secret…I made them Valentine’s Day too, but never actually got around to the dipping in chocolate part. We ended up just eating the cookie dough ;-)

  15. 15

    Corinna — September 15, 2011 @ 4:46 am

    Wow Beth, these look amazing… can’t wait to try them! Thanks for sharing the recipe.

  16. 16

    Deonna — September 15, 2011 @ 10:07 am

    I’m not a fan of dark chocolate. Should I think about doing a different coat or is the dark chocolate taste not that overpowering?

    • Beth replied: — September 15th, 2011 @ 10:12 am

      I personally don’t think it’s overpowering- most of what you’ll taste is the cookie dough. However, I think that a milk chocolate coating would be just as good!

  17. 17

    Julie — September 27, 2011 @ 7:15 pm

    When you freeze them are they already dipped in the chocolate or do you just freeze the dough and than dip after they are thawed? Gonna have to make these as part of my Christmas Cookie tray.

    • Beth replied: — September 28th, 2011 @ 8:02 pm

      You put the dough balls in the freezer before dipping in the melted chocolate. They won’t actually be frozen hard because you’re only putting them in the freezer for 30 minutes. It just makes them easier to work with chilled because it can get messy if they’re not!

      Once you’ve dipped them, you’ll then want to chill in the fridge until they are set. Enjoy!

  18. 18

    Julie — September 28, 2011 @ 8:09 pm

    I guess I should have asked that diffently. Can you freeze them after they are completely made. That is, once they are dipped in chocolate, can you than freeze them to eat later?

    • Beth replied: — September 28th, 2011 @ 8:10 pm

      oh, yes! I’ve done that. You’ll just want to let them thaw for a few minutes before eating or you might chip a tooth ;-)

  19. 19

    Amanda — October 18, 2011 @ 4:10 pm

    Hey! Is it possible to make this with cookie dough that is premade such as the ones you can break off?

    • Beth replied: — October 18th, 2011 @ 4:18 pm

      I suppose you could, but keep in mind that there are raw eggs in that store-bought refrigerated dough, so you are taking a risk by consuming it. What makes this recipe so great is that no eggs are involved, thus eliminating that health risk.

  20. 20

    Already packing the SPF « Santa Alaska — November 17, 2011 @ 8:32 pm

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  21. 21

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  22. 22

    Cassie Howey — December 4, 2011 @ 10:18 am

    I have a question….I make oreo balls, but they have the same concept of dipping. How do you do yours? I used a fork but they turn out with an open bottom.

    • Beth replied: — December 5th, 2011 @ 5:42 am

      Hi Cassie- as I mention in the recipe, I use a toothpick. If you look closely at the top photo you can see a tiny little hole in the tops of a couple of them. If the hole bothers you, you can even drizzle a little chocolate over the top of them after dropping on waxed paper.

  23. 23

    delana — December 8, 2011 @ 4:42 pm

    Can I make these and not cover them in the chocolate?

    • Beth replied: — December 8th, 2011 @ 9:27 pm

      The only problem I see is that as they reached room temp, they could start to get sticky & messy. The chocolate acts as a sort of protective coating….

  24. 24

    khara — December 9, 2011 @ 9:41 pm

    Hi Beth! Can’t wait to try these as I love cookie dough. Would Baker’s chocolate work for the coating? If not, what brand do you recommend and where can you buy it? Thanks!

  25. 25

    Amy Pennywitt — December 12, 2011 @ 5:50 pm

    Have you had problems with the chocolate coating cracking because the dough is cold? I know that I have tried chilling cake pops before dipping them and the chocolate coating cracks.

    • Beth replied: — December 13th, 2011 @ 6:46 am

      No, for the most part, I haven’t really had any trouble with the chocolate cracking. I might have had a couple in each batch that did, but no biggie, I just ate them myself ;-)

  26. 26

    Amy Pennywitt — December 13, 2011 @ 1:19 pm

    Thanks! I’m am making them today for my husband to take to work for a holiday potluck. I am going to add some red and green sprinkles :-)

  27. 27

    Photoblogged — December 15, 2011 @ 10:17 pm

    Hi! I made these tonight and boy were they a treat!! I did run into some problems though, unfortunately I messed up a batch of my candy chocolate coating so I couldn’t cover all of my balls (I doubled your recipe). Oh well! I was wondering how did your chocolate coating come out so thin? I bought the Wilton candy melts and melted them in a double boiler but my chocolate looked very thick! Your chocolate seems like it’s so thin, I didn’t expect my melted chocolate to be so thick even at a melted stage. I followed the package directions since I didn’t have to worry about tempering since these were candy melts but I was just a little thrown off by how thick my chocolate was, it made it kind of hard to get a really nice smooth covering. Some of mine are a bit messy and didn’t coat the balls smoothly.. I’m giving these away as Christmas gifts to my coworkers hopefully they don’t mind the messed up coating on some of them! :) Thanks for sharing this wonderful recipe!

    • Beth replied: — December 16th, 2011 @ 9:53 am

      Toward the end, I did have to heat the candy coating up in the microwave again for a bit because it started to thicken and become harder to work with. Other than that, I didn’t really run into the trouble you had. Also, I made sure to tap the side of the bowl, twirl them around a bit, and really let the excess chocolate run off before putting them down on the wax paper. I’m sure once people taste them they aren’t going to mind if they’re a little messy looking! ;-)

  28. 28

    Erin — December 16, 2011 @ 8:51 pm

    For the candy coating, it can actually be founf in the craft aisle in walmart by the wedding stuff! Wiltons Candies. Delicious.

  29. 29

    Megan — December 18, 2011 @ 2:38 pm

    Can you use margarine instead of butter? I have all of the ingredients except for the real butter. Also, I have self-rising flour instead of all purpose. Is that okay to use as long as I don’t add the extra salt and baking soda?

    • Beth replied: — December 18th, 2011 @ 2:54 pm

      Hmmm, good questions. Definitely don’t use tub margarine because it has too much water content. Stick margarine may be okay, although it will have a different taste than butter, and the texture could be slightly different. (In my opinion, butter tastes much better margarine)

      As for the flour, I suppose that would work. Again, though, the end texture might be slightly different. If you do attempt it with these changes, please report back and let me know how they turn out!

  30. 30

    Heather from CT — December 18, 2011 @ 10:14 pm

    Just made these for a cookie swap. Huge hit. Thanks.

  31. 31

    Emily from Voyage-On — December 19, 2011 @ 2:38 pm

    Hi Beth, thanks for the great recipe! I”m sharing it today on my blog, http://www.voyage-on.blogspot.com. Also just passed out the truffles to all of my work amigos – big hit!!!
    Merry Christmas

  32. 32

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  33. 33

    Hanna — December 21, 2011 @ 1:58 pm

    I want to make these ahead of time for our family Christmas. Do you think they would freeze well?

    • Beth replied: — December 21st, 2011 @ 2:08 pm

      Yes, they should be fine. I’ve kept some in the freezer for myself for at least a couple of weeks. Just make sure you give them some time to thaw out a bit or someone might chip a tooth!

  34. 34

    Danielle — December 21, 2011 @ 7:36 pm

    I made these last night and I just wanted to share what I did. I could not find the candy coating at my grocery store and did not have time to go to Wal-mart or Michaels to look for it, so I had to come up with something else. Magic Shell ice cream topping is what came to mind when I read this recipe– so I decided to use that. Of course, the ‘shell’ part of the coating is activated by the coldness of the ice cream. So I formed all of the cookie dough balls, popped them in the freezer for about an hour and then dipped them in the Magic Shell. It worked like a CHARM! I kept most of the batch in the freezer while I did it and took 6 truffles out at a time for dipping to make sure they remained cool enough. The chocolate isn’t the best but it was super easy and they look great. My batch made 55 truffles and it took exactly 2 bottles of Magic Shell to coat them all. I have kept them in the fridge since I made them. They are soooo good I don’t think they will make it to Christmas….

  35. 35

    Annie — December 23, 2011 @ 10:14 pm

    Hello, I just made these and they are awesome! I am taking them to a Christmas party, but I am worried about all the recent hype about eating the raw flour. Is it safe? I’d eat them but I’m nervous about serving to others? What do you think?

    • Beth replied: — December 24th, 2011 @ 7:14 am

      Hi Annie,
      I included the article regarding the flour so people would be aware, but you can note by reading it that nothing they’ve found is conclusive.

      While I can’t advise you on what to do, I can say that I’ve fed these truffles to many people & eaten more than I can count myself with no issues!

  36. 36

    Kayla Walicek — January 6, 2012 @ 5:13 pm

    I maded these for christmas for my husbands coworkers and got great praise for them I ended up making several more batches before Christmas. This is a great recipe.

  37. 37

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  41. 41

    meredith — January 24, 2012 @ 9:06 pm

    Just made these! AMAZING! I could eat them until my stomach hurts!

    Wish there was a brownie version of them?!?!

  42. 42

    Brittney — February 2, 2012 @ 7:49 pm

    These were amazing! I only dipped half way into the chocolate

  43. 43

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  44. 44

    Kristina — February 12, 2012 @ 4:37 pm

    Just made these for a very lucky man for Valentine’s day, of course I had to try a couple after they were finished and they’re just amazing! I did run out of the candy coating before they were all covered so I would recommend buying an extra bag just in case.

  45. 45

    Josie — February 13, 2012 @ 7:05 pm

    Just wondering… Do you have to use Candy Coating, or can you just use melted chocolate chips?

  46. 46

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  48. 48

    stephanie — March 5, 2012 @ 9:58 am

    Looks tummy,
    But what’s the purpose of the baking soda in the recipe???
    If there not being baked the absence of soda would be obsolete as to it wouldn’t change the consistency…
    Just checking before I make em….

    • Beth replied: — March 5th, 2012 @ 3:05 pm

      The baking soda is needed for consistency!

  49. 49

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  50. 50

    Alana — April 30, 2012 @ 2:40 am

    These were so easy to make. They turned out great! A tip: reheat the candy coating a few times, otherwise truffles will start to get clumpy. Besides that and trying to find dark chocolate almond bark, these are the perfect party dish. It made about 50 truffles for me.

  51. 51

    Amy — May 12, 2012 @ 9:16 pm

    Can I use almond milk instead of regular milk ?

    • Beth replied: — May 13th, 2012 @ 9:38 pm

      yes, you can!

  52. 52

    Carlos Martínez. — May 16, 2012 @ 11:02 am

    Para evitar complicaciones…usaría almendra molida por la harina de trigo…
    a demás potenciarías un agradable sabor.

  53. 53

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    Hope — May 27, 2012 @ 6:34 pm

    Ok so i saw this on pinterest and decided to make it for a graduation party! I made the cookie dough and formed the balls and everything and so far it’s great. But when I went to dip them into chocolate, they kept falling of the toothpicks. Do they need to be more frozen or something?

  55. 55

    Kayla — July 16, 2012 @ 3:45 pm

    Literary…. taste just like cookie dough. Best thing ever.

    • Kayla replied: — July 16th, 2012 @ 3:45 pm


  56. 56

    Laura — July 25, 2012 @ 1:01 pm

    At the end of the recipe it states that you should store in a air tight container for up to 1 week. So does that mean that you cannot eat these for at least one week?

    • Beth replied: — July 25th, 2012 @ 1:04 pm

      No, that means that you need to eat them within a week. If you want them to keep for longer, you should store them in your freezer.

  57. 57

    Kalyn — October 4, 2012 @ 9:15 pm

    Sounds awesome! I will tweak it just a little for a peanut butter fanatic but adding peanut butter chips to it and covering it in nutella!! :)

    • Kalyn replied: — October 4th, 2012 @ 9:17 pm

      Just want to add that I travel during the holidays, so I will freeze them to keep them good for my 5 hour journey

  58. 58

    Michelle — December 6, 2012 @ 7:39 am

    I made these last night, they taste great…but I want to know how you made yours look so cute…my look like chocolate, roundish globs…. I’m taking them to my cookie exchange anyway, but I’ll add a note that closing your eyes makes them taste better :)

    Seriously…any tips on how to make them prettier and not end up with a hole in the ball where the pick was?

  59. 59

    Angela — December 18, 2012 @ 3:09 pm

    Would these need to be refrigerated? I want to ship these with other Christmas goodies. Sorry if this was already asked, I tried to read through as many posts. Thanks

    • Angela replied: — December 18th, 2012 @ 3:12 pm

      Never mind!! LOL!!

  60. 60

    Melissa — January 10, 2013 @ 11:06 am

    Hi Beth,

    These look amazing! I can’t wait to make them. I am putting together a post about foods dipped in chocolate and was wondering if I could have your permission to use a photo from this post with a link right back to your blog. I would give no other information so they would need to come to your blog for the recipe, etc…

    Thank you for your kind consideration and reply,


  61. 61

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  62. 62

    Linda Larsen — May 20, 2013 @ 12:05 am

    This recipe doesn’t eliminate the risk of food poisoning at all: raw flour can contain E. coli and Salmonella just like raw eggs can. Do not make these if you want to avoid food poisoning.

  63. 63

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  64. 64

    Karyl — February 13, 2014 @ 9:28 am

    I’ve made these about a dozen times since stumbling upon this recipe about a year ago. They are one of my favorite things to make and eat! They are so delicious & simple & always a big hit. I always add mini m&m’s to mine & that just makes them that much better! I’ve personalized them for holidays by adding colored candy drizzle to the top & holiday colored m&m’s. Since I’ve made these once, my boyfriend always requests them! I just whipped up a batch for Valentine’s as a surprise to him. (Red m&m’s, and drizzled with pink candy!) Can’t wait to surprise him with them tomorrow… Thanks for sharing such an awesome recipe!

  65. 65

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  66. 66

    CoraAylina — September 24, 2014 @ 4:16 am

    i just made them and they’re f***ing delicious
    what you could also try is rolling them in cocoa powder instead of coating them in chocolate – heavenly! :)

  67. 67

    Regina — June 16, 2015 @ 1:40 pm

    These are awesome! Made them for my 14 yo’s chocolate dipping party. I didn’t have to dip them, they did.:) Now I am making them again for my 10 yo and her friends to do the same thing. YUM.:)

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