No-Bake Cookie Dough Truffles

No-Bake Cookie Dough Truffles

Just because it’s summer doesn’t mean we have to stop making sweets.  Especially, rich chocolate treats like these that don’t have to get baked in a hot oven.  If you’re watching your weight, I’d suggest frozen grapes instead, cause these cookie dough truffles are what our PH in Africa would classify as calorie ‘bombs.’  My favorite word for them is ‘obesogenic.’  And while I treat myself to frozen grapes in the dog days of August, and savor them as a guilt-free pleasure, Cookie Dough Truffles are in a class by themselves.

No-Bake Cookie Dough Truffles Recipe

Makes 2 dozen


You’ll note this is another eggless cookie, but it’s not for texture. It’s a safety issue.  Without the egg, the raw cookie dough is absolutely safe to eat.  (For those with dairy or gluten issues, I have made these truffles for an allergy-riddled friend–using a dairy-free margarine and a gluten-free flour blend he trusted, and they were just as scrumptious. Just between us, he had to keep ‘his’ truffles hidden to keep his friends from eating them.) One more note: I always store these in the freezer, especially this time of year. They seem to taste even better that way.


  • 1 stick butter or margarine (½ cup) at room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 tablespoons dark Karo syrup
  • 1 tablespoon vanilla extract
  • ¾ cups white flour

For the cookie dough:

  1. Combine the softened butter, white and brown sugars, Karo syrup and vanilla in a mixing bowl.  With an electric mixer, on a medium setting, mix until well blended.
  2. Slowly add the flour, as you continue to mix.  Mix until well blended.  (It will be a very wet mix.)
  3. Shape the dough into 1-inch balls and set on a metal cookie sheet lined with aluminum foil or waxed paper.  Freeze for 30 minutes, so they firm up for easier handling.

For the chocolate coating:

  • 12 ounce bag semi-sweet chocolate chips
  • 1 tablespoon Crisco or other solid vegetable shortening (Coconut will work. I just don’t like coconut.)
  1. Start the chocolate coating after the cookie dough’s been in the freezer 30 minutes.
  2. Measure the chocolate chips and Crisco into a microwaveable cup.  When you are ready to glaze, microwave the chocolate chips for 45 seconds on high, until soft.  They will retain their shape, so don’t go by look alone.  Stir them vigorously to break them up, once they’re soft.
  3. One by one, drop the cookie dough balls into the chocolate.  Lift them out with a teaspoon, and set them on the foil-lined cookie sheet. Chill in the fridge for 15 minutes and enjoy!

**If the chocolate starts getting ‘sticky’ just reheat it a few seconds in the microwave.

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