Cookie Dough Brownie Truffles are decadent, no-bake bites made with creamy edible brownie batter and sweet cookie dough, all coated in rich, silky chocolate for the perfect indulgent treat!

I am pretty much obsessed with edible dough. Love it as much as I do? You’ll want to be sure to try my Brownie Batter Bark, Cookie Dough Ritz Crackers, Funfetti Pretzel Bites, and Monster Cookie Dough Oreos too!

Why you’ll love this recipe:

Why settle for just brownies or cookie dough when you can have both? These truffles combine the chewy, fudgy goodness of brownies with the nostalgic sweetness of classic chocolate chip cookie dough—all in one bite!

Looking for a show-stopping, indulgent treat that combines your favorite desserts in one bite? These Cookie Dough Brownie Truffles are the answer. With rich, fudgy brownie batter, a soft and safe-to-eat cookie dough center, and a smooth chocolate coating, these truffles are a dream dessert for chocolate lovers.

If you’re a chocolate lover who can never decide between brownie batter and cookie dough, you’re in for a treat! Cookie Dough Brownie Truffles are perfect for parties, holidays, or anytime you want to satisfy your sweet tooth — no oven required.

Ingredients you’ll need:

Butter- softened to room temperature
Brown sugar
Milk- divided
Vanilla extract
Flour- heat treated
Mini chocolate chips- divided
Boxed brownie mix- heat treated
Semi-sweet chocolate chips
Vegetable oil

If you’re the kind of person who can’t resist sneaking a bite of cookie dough before it hits the oven, and you love rich, fudgy brownies, then stop what you’re doing. You need Cookie Dough Brownie Truffles in your life—ASAP.

Cookie Dough Brownie Tuffles are so good because they combine the best of two beloved desserts—fudgy, chocolatey brownie batter and sweet, buttery cookie dough—into one rich, bite-sized treat that’s perfectly poppable and completely satisfying!

Imagine biting into a silky, fudgy brownie batter center with the nostalgic flavor of classic cookie dough wrapped around it — all coated in a glossy layer of rich chocolate. That’s exactly what you get with these truffles. The texture is the perfect balance of creamy, chewy, and crunchy thanks to the chocolate coating and mini chocolate chips. Every bite melts in your mouth with decadent layers of chocolate and vanilla sweetness!

No baking required – Yep, zero oven time.

Safe-to-eat cookie dough – Egg-free and made with heat-treated flour.

Decadent layers – Soft cookie dough meets rich brownie, all wrapped in a chocolate shell.

Perfectly poppable – Cute enough for a dessert tray, indulgent enough to stand alone.

How to make the best Cookie Dough Brownie Truffles:

In a microwave safe bowl, microwave your flour for 60-90 seconds, stirring every 30 seconds. Set aside to cool completely.
In a medium mixing bowl, cream together ½ cup (1 stick) softened butter and brown sugar. Once smooth, mix in ¼ cup milk and vanilla extract.
Sprinkle in the heat-treated flour and mix to form a dough, then fold in ½ cup of mini chocolate chips. Cover and transfer to the freezer for 30-45 minutes to firm up.
Heat-treat your brownie mix by pouring it into a microwave safe bowl and microwaving for 60-90 seconds, stirring every 30 seconds, or until it reaches 160 degrees F.
Combine your heat-treated brownie mix with ½ cup softened butter (1 stick) and ¼ cup milk. Mix to form a batter consistency, then cover and transfer to the freezer for 30-45 minutes to firm up.
Line a baking sheet with parchment paper or a silicone baking mat, then roll the cookie dough into 2 tsp balls, then do the same with the brownie batter, placing them on the baking sheet as you go.
Sandwich one ball of cookie dough with one ball of brownie batter, then roll the two together to form one truffle. If they seem soft, return to the freezer for 15 minutes.
In a microwave safe bowl, combine semi-sweet chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Working one by one, coat each cookie dough brownie bite in melted chocolate, let any excess chocolate drip off, then return to the prepared baking sheet.
Immediately sprinkle with the remaining mini chocolate chips, then let the chocolate coating set completely before enjoying!

Cookie Dough Brownie Truffles are the kind of treat that people instantly fall in love with—and for good reason. They bring together two iconic desserts: the rich, fudgy texture of brownies and the nostalgic, sweet comfort of classic chocolate chip cookie dough. Each bite is a perfect balance of soft and chewy, sweet and indulgent, wrapped in a smooth chocolate shell that adds just the right amount of crunch.

What makes them even more irresistible is their bite-sized form—perfect for parties, gifts, or late-night cravings. Whether you’re a die-hard dessert lover or just someone who appreciates a good homemade sweet, there’s something about these truffles that hits all the right notes.

If you’re looking for a dessert that’s easy to make, guaranteed to impress, and completely addictive, Cookie Dough Brownie Truffles are it. They’re no-bake, which means no oven time or complicated steps—just mix, roll, dip, and chill. You can make them ahead of time, customize the flavors to your liking, and they store beautifully in the fridge or freezer.

My top tips:

HEAT TREATING FLOUR AND BROWNIE MIX: I recommend heat-treating your brownie mix to prevent any harmful bacteria from raw flour from getting into your treats. You can easily heat-treat the raw flour and brownie mix by separately microwaving them for 60-90 seconds or by baking them in the oven on a sheet tray at 350 degrees F for 5 minutes.
ELECTRIC MIXER: You’ll want to bring out your electric mixer to combine the ingredients for both the cookie dough and the brownie batter because it makes combining the ingredients a breeze and whips a lot of air into both doughs making them extra fluffy and delicious.
ROLLING: Chilling the cookie dough and brownie batter before you start rolling them into balls makes them much easier to handle. Both doughs are naturally quite soft and can become sticky if you have warm hands.
FREEZING: If you find that the truffles are soft after rolling, you’ll want to chill them again before coating them in chocolate. This will give them a chance to firm back up and ensures they will hold their shape when being tossed around in the bowl of chocolate.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. I also like adding vegetable oil to the chocolate to thin it out a little and make it a better consistency for coating. You could use coconut oil for a similar result.
COATING: I find a fork is a great tool to use to coat the truffles in the melted chocolate, as the chocolate can drip off through the prongs of a fork. After you coat the truffles, tap the fork against the bowl so the excess chocolate drips off. You’ll want to scrape all the excess chocolate off the bottom of your truffles so that it won’t create a pool or “foot” at the bottom.
TOPPING: The wet chocolate acts as a glue for the mini chocolate chips to stick to, so it’s important to top these with the chocolate chips before the chocolate coating has set.
SETTING: You can let the chocolate coating set at room temperature, but it will take longer for the chocolate to fully harden. To speed up the process, feel free to place the truffles in the fridge or freezer for 30 minutes to set the chocolate faster.
STORING: Any leftover truffles can be transferred into an airtight container and stored in the fridge for up to 1 week. You can also freeze these for up to 2 months! To thaw frozen truffles, move them to the refrigerator overnight or for a few hours.

Looking for more chocolate dipped treats? Check these out!

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