Why You’ll Love This Recipe

Safe to eat: No eggs, and heat-treated flour eliminates any food safety concerns.
Quick prep: Dough is ready in minutes and chilling takes under an hour.
Customizable: Easily top with sprinkles, nuts, sea salt, or drizzle additional chocolate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup (115 g) unsalted butter, softened
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 cups (≈250 g) all-purpose flour, heat-treated (see note)
1 (14 ounce) can sweetened condensed milk
1 cup miniature semisweet chocolate chips
1½ pounds chocolate bark or melting chocolate, for coating
Optional toppings: extra chocolate chips, sprinkles, sea salt, chopped nuts

directions

Heat‑treat the flour. Spread the flour on a baking sheet and bake at 350°F for about 10 minutes (or microwave in 30–15 second intervals until it reaches 160 °F), then let it cool.
In a large bowl, cream together butter and brown sugar until light and fluffy. Mix in vanilla.
Beat in the cooled, heat-treated flour gradually, then stir in sweetened condensed milk until smooth. Fold in chocolate chips.
Chill the dough in the refrigerator for at least 1 hour (longer if needed).
Scoop dough into 1‑inch balls and place on a lined baking sheet. Refrigerate or freeze for 15–30 minutes to firm.
Melt chocolate bark or dipping chocolate in 30‑second microwave intervals (or double boiler), stirring until smooth.
Dip each truffle, tapping off excess chocolate, then add toppings as desired.
Allow chocolate to set by refrigerating for 15–30 minutes, then store refrigerated.

Servings and timing

Makes about 40 – 48 truffles.
Prep time: 15 – 20 minutes (not including flour heating).
Chill time: 1 – 1½ hours total.
Total time: ~2 hours.

Variations

Mini chocolate chips in the dough enhance texture.
Flavored toppings: sea salt, chopped nuts, toasted coconut, or colorful sprinkles.
Dark, milk, or white chocolate coatings allow for flavor preference.
Healthier twist: use whole wheat pastry flour and flaxseed.

storage/reheating

Refrigerator: Airtight container; best consumed within 1 week.
Freezer: Store for up to 2–3 months, thaw overnight in the fridge before serving.

FAQs

Are these truffles safe to eat raw?

Yes—flour is heat-treated to at least 160 °F to kill bacteria, and no raw eggs are used.

Can I use regular all-purpose flour without heat-treating?

No—untreated flour can harbor harmful bacteria. Always heat-treat or substitute with pasteurized flour.

Can I skip the sweetened condensed milk?

The sweetened condensed milk adds moisture and binding; without it, you’d need another liquid like milk, but it alters texture and sweetness.

Can I freeze them?

Yes—store in a freezer-safe container up to 3 months, then thaw in refrigerator before serving.

How do I prevent the chocolate from cracking?

Chill the dough thoroughly before dipping. Don’t freeze too long or the center may expand and crack the coating.

What chocolate should I use for coating?

High-quality bar chocolate or almond bark melts and sets well. For extra gloss, choose couverture or bark varieties.

Can I add flavors to the dough?

Yes! Add extracts like almond or coconut, mini candies, or swirl in peanut butter for variety.

Why are my truffles crumbly?

If crumbly, the dough may need more condensed milk or brief warming. Add a teaspoon of milk to improve consistency.

How should I serve them?

Let them reach room temperature (10 minutes out of fridge) for optimal flavor and soft texture.

Can I make these ahead for a party?

Absolutely—prepare up to 2 weeks ahead and store refrigerated. Bring to room temperature before serving.

Conclusion

These Chocolate Chip Cookie Dough Truffles offer a delicious, bite-sized indulgence that’s safe, simple, and versatile. With minimal ingredients and easy prep, they make a fantastic treat for gatherings, gifts, or a personal sweet fix. Customize with your favorite coatings and toppings to elevate your dessert table. Enjoy!