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Easy Chocolate Chip Cookie Truffles

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Transforming a chocolate chip cookie into a truffle with only 4 ingredients is magical! Chocolate chip cookie crumbs become the perfect filling for this chocolate covered treat that you can make in less than an hour. The best part is that you don’t even have to turn on the oven.

Three chocolate chip cookie truffles on a white plate.
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Why this Recipe Works

Chocolate chip cookies are America’s favorite cookie {try this Thick Chocolate Chip Cookie recipe}! So transforming them into a chocolate covered truffle is a way to take something already wonderful and make them even better.

Using cookies from the store keeps the recipe super simple to make and one that only requires 4 ingredients. Just like these Pecan Sandies Truffles.

The cream cheese holds all of the fine cookie crumbs together and makes them easy to dip in chocolate.

What sets this no bake truffle apart is adding a half of a mini cookie to the top. This not only gives them a fun finishing touch but it also lets everyone know what is inside.

The combination is a bite sized dessert that people can’t get enough of. Everyone loves mini desserts, like these Boston Cream Pie Cookie Bites!

What goes into this Recipe

A photo of the 4 ingredients needed to make chocolate chip cookie truffles.
  • Chocolate Chip Cookies: Crisp store bought cookies work best. I like using Chips Ahoy cookies.
  • Cream Cheese: Full fat cream cheese should be used and not a lower fat version in order to get the best flavor and creamy texture.

See recipe card for full information on ingredients and quantities.

1. Begin by taking your package of cookies and adding them to a food processor.   Pulse the cookies until they are broken down into coarse crumbs. Once they are at the texture you are looking for, add them to a bowl with 4 ounces of softened cream cheese.

2. Using the back of a spoon {or your hands}, combine the ingredients until everything is nicely incorporated and you can not see any streaks of cream cheese.

Steps 1 & 2 of making the filling for the chocolate chip cookie truffles.

3. Using a medium cookie scoop {or 1 1/2 tablespoons}, scoop mounds of the cookie crumb mixture into your hand and roll them into round and smooth balls.  Place them onto a silicone mat {or parchment} lined baking sheet. If the mixture doesn’t hold together then work it together with your hands and roll it again. Continue until all of the cookie crumbs are made into balls and freeze for at least 15 minutes.

4. About 5 minutes before you are ready to dip the truffles, begin melting the dark chocolate wafers. Place the chocolate into a microwave safe bowl and microwave for 1 minute.  Stir and continue with 30 second intervals until all of the chocolate wafers are melted and smooth. Dip each cookie crumb ball into the melted chocolate.

Steps 3 & 4 of making chocolate chip cookie truffles.

5. Using a fork, roll the cookie ball to completely coat it and then remove from the chocolate. You can slightly bang the fork on the side of the bowl to remove extra chocolate.

6. Put the chocolate covered truffles back onto a silicone mat {or parchment} lined baking sheet and place 1/2 of a miniature chocolate chip cookie onto the top of each truffle before the chocolate sets up. Once the chocolate is set they are ready to serve and enjoy.

Steps 5 & 6 of dipping the chocolate chip cookie truffles in chocolate.

Expert Tips

  • If you don’t have a food processor, add the cookies to a zipper bag and crush with a rolling pin. This may not result in a fine crumb but it will work in a pinch.
  • Use crispy cookies so that you get a cookie crumb mixture and not a cookie paste. If a soft cookie is used for the filling it may not be the right texture.
  • Mix the cookie crumbs with the softened cream cheese until you no longer see streaks of cream cheese. Otherwise there will be pockets of cream cheese in the truffles.
  • Use a cookie scoop to get even and uniform truffles. This makes all of the truffles look exactly the same and allows you to easily get 24 truffles, like this Golden Oreo Truffle recipe.
  • Freeze the cookie crumb balls for at least 15 minutes so that they hold together well. Skipping this step can result in them falling apart in the melted chocolate.
  • Add the 1/2 of a small cookie to the top of the truffle before the chocolate sets up. If you wait too long to add the cookie to the top of the truffle it will not stick to the chocolate.

Recipe FAQs

Can I make these with another type of cookie?

Another type of crisp cookie can be used to make a cookie truffle. These Pecan Sandies Truffles and Golden Oreo Truffles are both great options.

What if I don’t have a food processor?

If you don’t have a food processor there are a couple of options. You can add the cookies to a blender and pulse them until they are fine crumbs.

The cookies can also be added to a zipper bag. Use a rolling pin to break the cookies down into small crumbs.

Can I freeze Chocolate Chip Cookie Truffles?

These truffles can be frozen for up to 2 months once they are covered in chocolate.

Can I use homemade Chocolate Chip Cookies?

A homemade cookie recipe can be used for the filling as long as the cookie bakes up crisp. I suggest using the store bought variety to keep this recipe super simple.

Can these be made with cookie dough filling?

Chocolate chip cookie dough truffle would be delicious. This edible cookie dough recipe would be a wonderful filling.

A tray of 4 chocolate chip cookie truffles with a bite taken out of the front truffle.

Do you love to eat Chocolate Chip Cookies?  Try these recipes…

Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Chocolate chip cookies are made even more amazing when transformed into the filling of a delicious truffle. Covered in chocolate and garnished with a cookie…these sweet little treats are tasty and cute.
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Servings: 24 truffles
Calories: 160kcal
5 from 2 votes
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Ingredients

  • 13 ounce package chocolate chip cookies {like Chips Ahoy}
  • 4 ounces cream cheese {softened}
  • 10 ounce bag dark chocolate melting wafers
  • 12 mini chocolate chip cookies {like Chips Ahoy-cut in half}

Instructions

  • Add a package of Chocolate Chip cookies to the food processor and pulse until you have fine crumbs.  Pour cookie crumbs into a bowl, add cream cheese and mix together {I used the back of a spoon but you could use your hands} until you can not see any more streaks of cream cheese. 
  • Roll mixture into 24, 1" balls {using a medium cookie scoop} using your hands to be sure they are nice and smooth. Place cookie balls onto a silicone mat {parchment or wax paper} lined cookie sheet.  Freeze for at least 15 minutes.
  • About 5 minutes before you remove the inside of the truffles from the freezer, place the dark chocolate melting wafers into a heat safe bowl and microwave until melted. Start with 1 minute, stir and then add 30 second increments.
  • Remove the cookie balls from the freezer and dip into melted dark chocolate wafers.  Garnish with half of a small chocolate chip cookie before the chocolate sets up.  Let truffles set up completely and enjoy!!  Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • If you don’t have a food processor then you can put the cookies into a zipper bag and crush, using a rolling pin.
  • Use crispy cookies so that you get a cookie crumb mixture and not a cookie paste {although what could be bad about that}.
  • Mix the cookie crumbs with the softened cream cheese until you no longer see streaks of cream cheese.
  • Use a cookie scoop to get even and uniform truffles.
  • Freeze the cookie crumb balls for at least 15 minutes so that they hold together well.
  • Add the 1/2 of a small cookie to the top of the truffle before the chocolate sets up.

Nutrition

Serving: 1truffle | Calories: 160kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 6mg | Sodium: 84mg | Potassium: 110mg | Fiber: 1g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.3mg
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