Cookie Dough Truffles

Makes about 3 dozen

Adapted from Bakerella

Printed from


1/2 cup (1 stick) unsalted butter, room temp.

1/4 cup sugar

1/2 cup packed light brown sugar

2 tbsp. milk

1/2 tsp. vanilla

1 1/4 cup flour

1/2 tsp. salt

1/2 cup mini chocolate chips

2 bags chocolate candy coating (sold at craft stores, among other places)

Popsicle sticks, trimmed (lollipop sticks might work too)

Sprinkles (optional)


In the bowl of a stand mixer (or using an electric mixer), beat butter and sugars together until light and fluffy (2-3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips.

Chill dough in the refrigerator for about 30 minutes until firm enough to scoop into 1-inch balls (I used a 1-inch cookie scoop).

Quickly roll the scoops of dough between your hands to form a smooth ball and place on a wax paper-lined baking sheet. Place in the freezer for 15-30 minutes. (Don't leave them in there too long — you won't be able to get the sticks in!)

Melt candy coating following the instructions on the package. Remove a couple of dough balls from the freezer at a time and insert the cut side of the popsicle stick into the ball. Dip into the candy coating, allowing excess chocolate to fall off back into the bowl so it is evenly coated.

Place back onto the baking sheet to set and add sprinkles (optional) before chocolate hardens. If the chocolate pools at the bottom of the truffle, dab it on the wax paper to pull some of the excess coating off and place on a clean spot on the baking sheet.

Refrigerate in an airtight container for up to a week.