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Cookie Dough Truffles

  • Author: Love and Olive Oil
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 30 truffles 1x


Your secret favorite snack made legitimate in truffle form.  These gooey, buttery truffles combine life's greatest two ingredients: chocolate and cookie dough.


Units Scale
  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • *1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup mini semi-sweet chocolate chips
  • **3/4 cup peanut butter
  • **1/4 cup flour
  • Toppings of your choosing (I used fleur de sel and paprika)
  • Chocolate of your choosing (I used semi-sweet and dark) for melting


  1. With a mixer, cream the butter together with the sugars. Add in vanilla and milk. Mix the flour and salt together, then add it to the butter mixture. Mix in mini chocolate chips.
  2. *Use only 1/2 cup of butter if you want peanut butter truffles.
    **Use 3/4 cup smooth peanut butter in place of the butter, and increase the flour by 1/4 cup.
  3. Chill dough until you can handle it easily. Roll into small balls (I recommend 3/4" in diameter) and set aside on a cookie sheet lined with parchment or wax paper. Melt your chosen chocolate in a heatproof bowl, then use two forks to dip each ball of dough into the chocolate. Shake/tap off excess chocolate, set the truffle back onto the cookie sheet, and top with sea salt, paprika, or leave plain.
  4. Allow truffles to harden at room temperature, then eat!


  •  Do NOT freeze truffles! The chocolate will melt at room temperature if it has been frozen.
  • I made my truffles almost the size of golf balls, and they were *far* too large. Half that size would be perfect.