There’s something about the holidays that makes me want to gather in the kitchen—not to bake for hours, but to create a little magic with my hands. That’s exactly what you’ll find with these Christmas Cookie Dough Truffles. Without a doubt, they’re my favorite among unique Christmas cookies, capturing all the nostalgic, fudgy joy of edible dough in a beautiful, bite-sized form. If you’re looking for standout Christmas dessert ideas that feel both special and simple, you’ve found them. These are the Christmas sweets that make everyone’s eyes light up.
I love how these truffles are the perfect holiday treat for sharing, and they truly are easy Christmas treats to whip up, even during the busiest weeks. You can make a big batch ahead of time, which is why I always include them in my lineup of Christmas snacks for guests. They’re that comforting, make-ahead delight that lets you enjoy the party, too.
So if you’re dreaming of a no-fuss, utterly delicious Christmas candy recipe, let me tell you—these truffles are it. They’re more than just a dessert; they’re little parcels of pure festive happiness, the ultimate comfort food recipe to share with everyone you love.
Nothing beats a great Christmas Cookie Dough Truffles. Whether you're a fan of Christmas Cookie or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Christmas Cookie Dough Truffles
- No-bake wonder: Ultimate lazy baker’s dream with no oven required.
- Blissful texture: Soft, fudgy center with a crisp chocolate shell.
- Make-ahead magic: Flavors improve overnight, freeing up party time.
- Holiday customizable: Perfect canvas for festive toppings and drizzles.
Ingredients & Tools
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups (250 g) all-purpose flour, heat-treated
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (85 g) mini semi-sweet chocolate chips
- 12 ounces (340 g) high-quality semi-sweet or dark chocolate, finely chopped
- 1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
Tools: Medium mixing bowl, hand mixer or sturdy whisk, baking sheet, parchment paper, small microwave-safe bowls or a double boiler, forks or dipping tools
Notes: The quality of your chocolate really makes a difference here—since it’s the main coating, a good bar of chocolate will give you a much smoother, shinier finish than chocolate chips. And don’t skip heat-treating the flour; it’s a simple step that makes the dough perfectly safe to eat.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 9 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 24 truffles | Prep Time: 40 minutes | Chill Time: 1 hour | Total Time: 1 hour 40 minutes
Before You Start: Tips & Ingredient Notes
- Why heat-treat the flour? Raw flour can contain harmful bacteria, so we heat-treat it to make it safe for consumption without baking. It’s a simple process of spreading the flour on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes, just until it reaches 165°F (74°C). Let it cool completely before using.
- Butter temperature is key. Your butter should be softened, meaning it’s pliable but not melted. If you press your finger into it, it should leave an indent. If it’s too cold, your dough will be crumbly; if it’s melted, it will be greasy.
- Don’t skip the chilling. This step is non-negotiable for success. The dough needs to be firm enough to roll into neat balls that won’t fall apart when you dip them. A quick freeze makes the dipping process so much smoother.
- To chop or to chip? For the coating, using a bar of chocolate that you chop yourself is superior to chocolate chips. Chips contain stabilizers that prevent them from melting as smoothly, while chopped chocolate will give you a professional, glossy finish.
How to Make Christmas Cookie Dough Truffles
Step 1: Prepare the Dough Base. In a medium bowl, use a hand mixer (or a lot of arm power with a whisk) to cream together the softened butter and packed brown sugar. You’ll want to mix it for a good 2-3 minutes until it’s light, fluffy, and well-combined. The mixture should look pale and creamy. Now, beat in the vanilla extract and salt until just incorporated.
Step 2: Incorporate the Dry Ingredients. Gradually add your heat-treated and cooled flour to the butter mixture, mixing on low speed. It will look quite dry and crumbly at first—that’s perfectly normal. Then, pour in the sweetened condensed milk. The magic happens here! The dough will suddenly come together into a soft, pliable, and wonderfully fragrant cookie dough. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Step 3: Fold in the Chocolate Chips. Switch to a spatula for this part. Gently fold in the mini chocolate chips. Using mini chips is a pro-move—they distribute more evenly and are less likely to tear through the dough when you’re rolling. The dough should be firm but soft, and you’ll see those lovely chocolate specks throughout.
Step 4: Chill and Roll. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This firms it up just enough to make rolling manageable. Once chilled, use a small cookie scoop or a tablespoon to portion the dough. Roll each portion between your palms to form a smooth, round ball. Place them on a parchment-lined baking sheet. You should get about 24 truffles.
Step 5: The Second Chill (Crucial for Dipping!). Once all the truffles are rolled, place the entire baking sheet into the freezer for at least 15-20 minutes. You want them to be very firm to the touch. This step is the secret to a clean dip—a cold center prevents the dough from melting or losing its shape when it meets the warm chocolate.
Step 6: Melt the Chocolate. While the truffles are chilling, melt your chopped chocolate. You can use a double boiler or the microwave. For the microwave, heat in 30-second bursts at 50% power, stirring thoroughly between each burst, until smooth. If your chocolate seems too thick for dipping, stir in the teaspoon of coconut oil or shortening. This will thin it out to a perfect, dippable consistency.
Step 7: The Dipping Dance. Remove a few truffles from the freezer at a time, keeping the rest cold. Using a fork or a dipping tool, lower a truffle into the melted chocolate. Swirl it to coat completely, then gently tap the fork on the edge of the bowl to remove excess chocolate. Carefully slide the coated truffle back onto the parchment-lined sheet. If you’re adding sprinkles or other toppings, do it immediately before the chocolate sets.
Step 8: Set and Serve. Let all the dipped truffles sit at room temperature until the chocolate shell is completely firm. You can speed this up by popping them back in the fridge for 10 minutes. Once set, they’re ready to devour! Store any leftovers in an airtight container in the refrigerator.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in a single layer, then transfer to a container for up to 3 months.
- Reviving: Thaw frozen truffles in the refrigerator before serving.
Serving Suggestions
Complementary Dishes
- A festive cheese board — The salty, savory notes of cheese and crackers provide a wonderful contrast to the sweet, rich truffles, cleansing the palate between bites.
- Spiced nuts or popcorn — A bowl of warm, cinnamon-sugared pecans or lightly salted popcorn adds a nice textural variety and keeps the snack table feeling balanced.
Drinks
- A cold glass of milk — It’s a classic for a reason! The creaminess of the milk is the perfect partner to the chocolate and cookie dough, creating that timeless, comforting combination.
- Peppermint hot chocolate — The cool mint flavor cuts through the richness of the truffles beautifully, making for a truly cozy and festive holiday pairing.
Something Sweet
- Vanilla bean ice cream — Place a truffle or two on top of a scoop of high-quality vanilla ice cream for an ultra-decadent, restaurant-style dessert that’s surprisingly easy.
- Orange-scented shortbread cookies — The bright, citrusy flavor of the shortbread offers a lovely, light counterpoint to the deep chocolate and sweet dough of the truffles.
Top Mistakes to Avoid
- Mistake: Using melted butter. If your butter is liquid, it will make the dough greasy and too soft to hold its shape. The truffles will spread and be difficult to dip. Always ensure your butter is just softened.
- Mistake: Skipping the flour heat-treatment. This is a food safety step, not just a texture one. Consuming raw flour can pose a risk, so those few minutes in the oven are absolutely worth it for peace of mind.
- Mistake: Not chilling the dough balls before dipping. I’ve messed this up before too, and it results in a messy, lumpy coating as the warm chocolate melts the dough. A firm, cold center is your best friend for a smooth, professional-looking shell.
- Mistake: Overheating the chocolate. If you blast the chocolate in the microwave on high power, it can seize up and become a grainy, unworkable mess. Low and slow is the way to go, with frequent stirring.
Expert Tips
- Tip: Use a fork for a classic pattern. After dipping, as you lift the truffle out, gently tap the fork on the edge of the bowl. When you place it on the parchment, slide it off the fork—this creates those lovely wavy lines on top that look so professional.
- Tip: Create a “drying station.” If you find your truffles have a flat spot from the fork, use two forks to flip them over onto a clean spot on the parchment after the chocolate has set for a minute. This gives them a perfectly round bottom.
- Tip: Get creative with coatings. Instead of just dipping, try rolling some of the chilled dough balls in crushed peppermints, festive sprinkles, or even cocoa powder before the final chill for a fun, no-dip variation.
- Tip: Work in small batches. Only take 4-5 truffles out of the freezer at a time for dipping. This keeps the majority rock-solid cold, which is essential for a clean, quick dip without melting.
FAQs
Can I make these truffles gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just remember that you still need to heat-treat the gluten-free flour using the same method to ensure it’s safe for consumption. The texture might be slightly different, but they will still be delicious.
How far in advance can I make these?
These truffles are fantastic make-ahead treats. You can prepare them and store them in an airtight container in the refrigerator for up to one week. For longer storage, they freeze beautifully for up to 3 months. Just thaw in the fridge before serving.
My chocolate coating is too thick. What did I do wrong?
This usually happens if the chocolate wasn’t properly tempered or if it cooled down too much while you were dipping. Next time, try adding a small amount of coconut oil or paramount crystals to thin it out. Also, make sure your truffle centers are very cold, which allows you to dip quickly before the chocolate thickens.
Can I use milk chocolate instead of dark?
Of course! Milk chocolate will make for a sweeter, creamier truffle. Just be aware that milk chocolate can be a bit more temperamental to melt than dark chocolate, so be extra careful not to overheat it. White chocolate is also a delicious, festive option.
Why did my dough turn out crumbly and dry?
This is typically due to one of two things: either your butter wasn’t soft enough to cream properly with the sugar, or you accidentally added too much flour. Always spoon your flour into the measuring cup and level it off with a knife—don’t scoop directly from the bag, as this packs in too much flour.
Christmas Cookie Dough Truffles: An Easy No-Bake Holiday Treat
Christmas Cookie Dough Truffles are the perfect no bake christmas dessert. These easy holiday treats deliver fudgy, edible cookie dough bliss in every festive bite.
Ingredients
For the truffles:
-
1/2 cup unsalted butter (softened to room temperature)
-
3/4 cup light brown sugar (packed)
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon salt
-
2 cups all-purpose flour (heat-treated)
-
1/2 cup sweetened condensed milk
-
1/2 cup mini semi-sweet chocolate chips
-
12 ounces high-quality semi-sweet or dark chocolate (finely chopped)
-
1 teaspoon coconut oil or vegetable shortening (optional, for thinning chocolate)
Instructions
-
In a medium bowl, use a hand mixer (or a lot of arm power with a whisk) to cream together the softened butter and packed brown sugar. You’ll want to mix it for a good 2-3 minutes until it’s light, fluffy, and well-combined. The mixture should look pale and creamy. Now, beat in the vanilla extract and salt until just incorporated.01
-
Gradually add your heat-treated and cooled flour to the butter mixture, mixing on low speed. It will look quite dry and crumbly at first—that’s perfectly normal. Then, pour in the sweetened condensed milk. The magic happens here! The dough will suddenly come together into a soft, pliable, and wonderfully fragrant cookie dough. Scrape down the sides of the bowl to make sure everything is evenly mixed.02
-
Switch to a spatula for this part. Gently fold in the mini chocolate chips. Using mini chips is a pro-move—they distribute more evenly and are less likely to tear through the dough when you’re rolling. The dough should be firm but soft, and you’ll see those lovely chocolate specks throughout.03
-
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This firms it up just enough to make rolling manageable. Once chilled, use a small cookie scoop or a tablespoon to portion the dough. Roll each portion between your palms to form a smooth, round ball. Place them on a parchment-lined baking sheet. You should get about 24 truffles.04
-
Once all the truffles are rolled, place the entire baking sheet into the freezer for at least 15-20 minutes. You want them to be very firm to the touch. This step is the secret to a clean dip—a cold center prevents the dough from melting or losing its shape when it meets the warm chocolate.05
-
While the truffles are chilling, melt your chopped chocolate. You can use a double boiler or the microwave. For the microwave, heat in 30-second bursts at 50% power, stirring thoroughly between each burst, until smooth. If your chocolate seems too thick for dipping, stir in the teaspoon of coconut oil or shortening. This will thin it out to a perfect, dippable consistency.06
-
Remove a few truffles from the freezer at a time, keeping the rest cold. Using a fork or a dipping tool, lower a truffle into the melted chocolate. Swirl it to coat completely, then gently tap the fork on the edge of the bowl to remove excess chocolate. Carefully slide the coated truffle back onto the parchment-lined sheet. If you’re adding sprinkles or other toppings, do it immediately before the chocolate sets.07
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Let all the dipped truffles sit at room temperature until the chocolate shell is completely firm. You can speed this up by popping them back in the fridge for 10 minutes. Once set, they’re ready to devour! Store any leftovers in an airtight container in the refrigerator.08
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