My go-to truffles have always been Oreo and Bastogne, but these chocolate chip cookie truffles are now a favorite too. They deliver a delicious cookie ‘dough’ that couldn’t be easier to make with crushed cookies, cream cheese, and melted chocolate. Make a batch and watch them disappear!
With just three simple ingredients, these chocolate chip cookie truffles come together in no time, making them ideal for any occasion, from holidays and birthdays to themed parties or a quick sweet snack. Their perfectly portioned size lets you satisfy truffle cravings without over-indulgence.
Follow my basic recipe for chocolate chip cookies or use packaged cookies for a totally effortless sweet treat. Either way, these chocolate chip cookie truffles only require three ingredients! Read the recipe card below for full details.
First, blend the cookies in a food processor until finely ground. Add the cream cheese and knead it into the fine cookie crumbs. Keep mixing until you get a firm dough or crumb mixture that holds its shape and isn’t too sticky.
Roll the mixture into small balls and chill them for 30-60 minutes, or longer.
While the cookie balls harden in the fridge, melt two-thirds of the chocolate. Add in the remaining chocolate and stir until smooth.
When the chocolate is at the right temperature, remove the truffle balls from the fridge and dip one at a time into the melted chocolate.
BAKING TIP: Use a fork to submerge the truffle balls in the melted chocolate mixture so that any excess chocolate can easily drip off.
Place each chocolate-coated cookie truffle ball on a sheet of parchment paper as you go along. Make sure to immediately sprinkle each chocolate truffle with any leftover cookie crumbs (or chocolate sprinkles) while they are still wet.
These chocolate chip truffles should be stored in an airtight container in the fridge and will last for up to 1 week.
Yes, you can freeze these truffles for up to 3 months in an airtight container. Chocolate bloom (white or gray streaks) may develop due to temperature changes, but it’s still safe to eat and doesn’t affect the delicious flavor of these truffles. I wouldn’t freeze these cookie truffles if you are trying to make them ahead for a special occasion.
Homemade truffles are an easy way to satisfy those sweet tooth cravings without devouring an entire dessert! They’re also incredibly fun to make, which is why I keep adding to the list:
Chilling firms up the dough so the balls hold their shape and don’t fall apart or become misshapen when you dip them in warm melted chocolate.
Yes, simply use gluten-free chocolate chip cookies (store-bought or homemade). The rest of the ingredients are naturally gluten-free.
Cookie truffles are cookie balls dipped in a chocolate coating, while cookie balls are usually just the chilled, uncoated raw cookie dough mixture.
Absolutely! Store-bought or homemade Oreos cookies, shortbread cookies, peanut butter cookies, Biscoff (Bastogne) cookies, or ginger snaps all work beautifully with the same method. For more inspiration, check out this delicious collection of cookie recipes.
Use a food processor or high-speed blender for the finest, most even crumbs. A sealed bag crushed with a rolling pin works but may leave uneven chunks.
Aim for about 1-inch/2.5 cm balls which are roughly the size of a standard truffle or a large marble. This size ensures they hold together well, dip easily in chocolate, and give you that perfect bite-sized portion.
While this recipe uses fine crumbs of leftover cookies, you could easily decorate the tops of these truffles with mini chocolate chips, finely chopped chocolate, chocolate sprinkles, or chopped candy.
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