Happy Chocolate Monday! These No Bake Chocolate Chip Toffee Cookie Dough Truffles are the perfect sweet treat any day of the year. Easy to make and no baking to worry about.
Try to use mini chocolate chips if you can find them. They distribute much more evenly, giving you chocolate in every bite. They also help the truffles hold together more easily because they are smaller.
These are incredibly easy to make and your kids will love helping you form the balls. Little hands are perfect at rolling balls of dough and it always makes them happy to be part of the action!
Use a spring-loaded scoop to form the truffles – it is the easiest way and all of them will be the same size. You will have the entire batch portioned before you know it.
If you want to turn these into chilled pops, just insert a stick in each one and then refrigerate. Kids always love food on sticks!
If you don’t have toffee chips, you can leave them out. I like the slight crunch and caramel notes they add to every bite, but they are not required.
If you want to dip your cookie dough truffles in melted chocolate ganache, that is an option. I have included the ingredients and directions in the recipe below. I didn’t want to deal with the chocolate today so I left the covering off.
When these Chocolate Chip Toffee Cookie Dough Truffles are coated with the melted chocolate, they remind me a little of ice cream bars with chocolate coatings, a lovely sweet treat to end a meal or as a snack after school.
Happy Chocolate Monday and enjoy!
How to make No Bake Chocolate Chip Toffee Cookie Dough Truffles (GF):
- Cream together the butter with both sugars and vanilla
- Slowly mix in the salt and flour, then add the chocolate chips & toffee bits
- Chill the dough about 20 minutes then scoop into small balls and place on a parchment-lined baking sheet
- Refrigerate another 30 to 60 minutes until quite firm; serve cool
- If desired, you may coat each one with melted chocolate for more traditional truffles
If the dough is sticky, just refrigerate it to firm the butter. It will be easier to work with. A heavy-duty stand mixer whips this dough together in no time!
Key Ingredients for this Recipe
- Granulated and brown sugar
- Vanilla and salt
- Gluten-free flour blend for all-purpose flour
- Mini chocolate chips and English Toffee Bits
- Heavy cream and semisweet chocolate if dipping in melted chocolate
Kitchen Tools I Use to Make This Recipe (affiliate links)
Substituting a gluten-free flour blend is simple in this recipe. Because both the sugar and flours are hygroscopic, making these a day ahead will give them time to fully absorb the liquids. And as the truffles stand, any granularity from the sugar will disappear – it’s magic!
Edible Cookie Dough Truffles
- 1/2 cup (2 sticks; 113g) butter, softened (or dairy-free butter substitute such as Earth Balance)
- 1/2 cup (100g) granulated cane sugar
- 1/2 cup (100g) brown sugar
- 1 tbsp pure vanilla extract or paste
- 1/2 tsp kosher or fine sea salt
- 1-1/4 cups (150g) gluten-free flour blend or all-purpose flour
- 1/3 cup (113g) mini chocolate chips
- 1/3 cup (114g) English Toffee Bits
Optional Dipping Chocolate
- 12 oz high quality semisweet chocolate, finely chopped
- 2 tbsp coconut oil or shortening
- Edible Cookie Dough Truffles: Cream together the butter, both sugars, and vanilla in the bowl of your stand mixer until smooth and fluffy, about 2 minutes. Mix in the salt and then add the flour, 1/2 at a time. Mix until smooth. Stir in the chocolate chips and toffee bits. Put the mixing bowl in the refrigerator for about 20 minutes to firm the butter.
- Using a 2 tsp (#60) spring-loaded ice cream scoop, portion the dough into balls, rolling them between your palms if desired to make them evenly round. Place them on a parchment-lined baking sheet. Refrigerate for about 30 to 60 minutes to fully chill and firm. Store, covered, in the refrigerator for up to a week, if they last that long!
- Optional Dipping Chocolate: Place the chopped chocolate and coconut oil in a heatproof bowl. Set onto a saucepan filled with about an inch of steaming hot water (the water should not touch the bottom of the bowl). Let the chocolate sit without stirring for about 2 minutes to begin the melting. Whisk from the center outward until the chocolate and oil are completely melted and the mixture is smooth and silky.
- To Dip the Truffles: Remove the truffles from the refrigerator and let sit at room temperature for about 10 minutes. Set the bowl of chocolate on a towel next to a parchment-lined baking sheet. Then use a fork to hold one truffle at a time and dip into the melted chocolate, and use a spoon to scoop the chocolate over the truffle until completely coated. Tap the excess chocolate off, scraping the bottom of the fork against the side of the bowl. Place each one on the parchment-lined baking sheet. If the chocolate becomes too thick, place it back over the hot water and heat gently until smooth again.
- Chill the coated truffles uncovered in the refrigerator for at least an hour to set the chocolate. Store in an airtight container in the refrigerator for up to a week.
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This post was first shared in June 2017. The article was updated in 2020.