• 1 batch any cookie dough (pages 54 to 184), chilled
  • 2 cups any kind of chocolate chips (see suggested combinations below)
  • 2 tablespoons coconut oil
  • 6 tablespoons toppings, like chopped nuts, sprinkles, or mini chips


  •  Cake Batter dough (page 76) and white chocolate chips
  • Peanut Butter dough (page 72) and milk chocolate chips
  • Signature Chocolate Chip dough (page 60) and dark chocolate chips
  • Blondies Have More Fun dough (page 228) and butterscotch chips
  • Brownie Batter dough (page 64) and peanut butter chips


// Use a cookie scoop to portion cookie dough, then roll it between your hands to form a smooth ball. Freeze the balls for 1 hour.

// In a small microwave-safe container, microwave the chocolate chips and coconut oil on 50% power in 30-second increments, stirring well between each increment until melted and smooth. Don’t overheat! Let the chocolate mixture cool slightly, about 5 minutes, stirring occasionally.

// Dip the cookie dough into the chocolate mixture using a fork or toothpick. Let the truffles drain on a wire rack set over waxed paper. Sprinkle with the toppings while the chocolate is still wet. Let the chocolate set for 30 minutes to 1 hour. Add additional decorations if you’d like. Serve the truffles chilled.

// Store the truffles in an airtight container in the refrigerator for up to 10 days.