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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 delightful truffles feature a no-bake chocolate chip cookie dough center, dipped in rich melted chocolate and finished with a sprinkle of flaky sea salt for a perfect sweet and salty treat.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12 truffles
Calories 280 kcal

Equipment

  • microwave-safe plate
  • electric mixer
  • medium bowl
  • parchment-lined baking sheet
  • microwave-safe bowl

Ingredients
  

Cookie Dough

  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk dairy or non-dairy
  • 1 cup all-purpose flour heat-treated
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

Coating & Topping

  • 12 oz semi-sweet chocolate chips or melting wafers
  • 1 tbsp coconut oil optional, for smoother dipping
  • Flaky sea salt for topping

Instructions
 

Preparation

  • Heat a cup of flour in the microwave for 1.5-2 minutes, stirring every 30 seconds, until it reaches 160°F, then let it cool completely.

Making the Cookie Dough

  • In a medium bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Mix in vanilla extract and milk until they are fully combined.
  • Gradually add the cooled, heat-treated flour and salt, mixing on low speed until just combined without overmixing.
  • By hand, fold in the mini chocolate chips until evenly distributed.

Forming and Chilling Truffles

  • Cover and refrigerate the dough for at least 30 minutes until it is firm enough to roll.
  • Scoop about 1 tablespoon of dough and roll it into a ball, placing each one on a parchment-lined baking sheet.
  • Chill the rolled truffles in the refrigerator, or in the freezer for 10-15 minutes, while you prepare the chocolate coating.

Coating and Finishing

  • Melt the semi-sweet chocolate chips and optional coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
  • Dip each chilled truffle into the melted chocolate, letting any excess drip off, then place them back on the parchment-lined baking sheet.
  • Immediately sprinkle flaky sea salt on top and chill the truffles in the refrigerator for 15-30 minutes until the chocolate coating is set.

Notes

For best results, ensure your butter is truly softened for creaming. Heat-treating the flour is crucial for food safety. If the melted chocolate becomes too thick while dipping, reheat it briefly or add a tiny bit more coconut oil. These truffles are best stored in the refrigerator in an airtight container for up to a week.