Halloween Cookie Dough Truffles
These Halloween Cookie Dough Truffles are such a cute treat to make during spooky season. They are sweet, chewy, and packed with mini chocolate chips and pumpkin pie spice, which makes them taste extra festive. I decorate them with colorful candy melts and sprinkles, and the kids always get excited to help. These are perfect for Halloween parties, school treats, or a fun weekend project when we want something sweet and playful.
If you ask me what my favorite treat to make for birthdays or holiday parties is, I would say truffles, no question about it. Since I have two kids, I have been making them for years, from my watermelon truffles that are perfect for summer to my sugar cookie truffles that everyone loves during the Christmas season. They are easy to make, and I always enjoy watching the kids help decorate them in their own creative ways.
Table of contents
Today I am making these Halloween Cookie Dough Truffles, and the best part is that you can easily match them to your own Halloween party theme. I make mine with mini chocolate chips, sweetened condensed milk, flour, sugar, butter, pumpkin spice, and a few simple pantry staples. This recipe is perfect for getting the kids involved, especially when it comes to decorating. My two always have a blast making these with me, and I hope you and your crew have just as much fun too.
Why you will love this recipe
- Fun to make together: I love how easy these Halloween Cookie Dough Truffles are to make with the kids. Rolling the dough and decorating them with colorful candy melts and sprinkles is like a mini family project that ends with delicious sweet bites.
- Sweet and chewy texture: These truffles have that soft cookie dough texture with the right amount of chew. The mix of chocolate chips, sugar, and pumpkin spice makes every piece taste like a bite of fall sweetness.
- Perfect for parties: I always make a batch for Halloween parties or class treats because they are fun, festive, and easy to grab and enjoy.
- No baking needed: What I love most is that there is no baking involved. I can make these truffles in no time, decorate them however I like, and enjoy prepping with the kids before the party starts.
What you will need
- Mini chocolate chips: I always use mini chocolate chips so they mix evenly into the dough.
- Sweetened condensed milk: This makes the dough soft, creamy, and sweet, which is why I love using it for no-bake treats like this.
- All-purpose flour: I bake the flour on a cookie sheet for 5 minutes at 350 degrees F to make it safe to eat before adding it to the dough.
- Unsalted butter: I let the butter soften so it blends smoothly with the sugars.
- Dark or light brown sugar: I usually use light brown sugar for a mild sweetness, but dark brown sugar adds a deeper caramel flavor.
- Pumpkin pie spice mix: This spice blend brings out that warm pumpkin flavor.
- Vanilla extract: A splash of vanilla is a must.
- White sugar: I mix in a bit of white sugar.
- Coating and decorations: I use colorful candy melts, sprinkles, and white chocolate almond bark to make them festive and fun for Halloween.
How to make
1. Make the cookie dough: I cream the sugars and butter in a large bowl until smooth and fluffy, then mix in the pumpkin spice and vanilla extract until everything blends together perfectly.
2. Shape the dough: After mixing in the flour, milk, and mini chocolate chips, I transfer the dough to a smaller bowl and let it chill for about an hour. Once it is firm, I scoop out portions about the size of a ping pong ball, roll them into smooth balls, place them on a parchment-lined baking sheet, and freeze them for at least 30 minutes.
3. Coat the truffles: While the dough chills, I melt the almond bark in a microwave-safe bowl for about a minute, stirring every 30 seconds until smooth. Then, I take a few dough balls from the freezer at a time and dip them into the melted chocolate using a fork, shaking off any extra coating before placing them on a parchment-lined baking sheet to set.
4. Decorate: Once the truffles are coated, I melt the colored candy melts in separate bowls and pour them into squeeze bottles to drizzle over the top. I finish by adding sprinkles for a fun touch, then let them cool for about 15 minutes until the chocolate hardens before trimming any excess and storing them in the fridge until ready to serve.
Expert tip
Keep the dough cold
The best expert tip for making these Halloween Cookie Dough Truffles is to keep the dough balls very cold before dipping them in chocolate. I like to freeze them for at least 30 minutes or even longer if I have time. This helps the chocolate coating stick perfectly and keeps the truffles smooth and round while dipping instead of falling apart or melting.
More tips to consider:
- Some people may not celebrate Halloween, and that is totally fine. You can decorate these cookie dough truffles any way you like to fit any occasion or theme.
- I like to add about half a teaspoon of coconut oil to the melted chocolate chips to make the coating smoother and easier to work with.
- Using plastic squeeze bottles for each color of melted chocolate makes decorating much easier, though a small spoon or icing bag works too.
- To keep the bottles warm while I decorate, I place them in a bowl of hot water so the chocolate stays melted and smooth.
- Fall is also a great time to stock up on baking supplies like sugar and flour since they are usually on sale. I always grab extra and keep the flour in the freezer so it stays fresh for months.
- Before using the flour, I make sure it cools completely after baking and give it a quick stir to remove any lumps before mixing it into the dough.
Recipe variations and add-ins:
- Dark chocolate treats: I sometimes make these truffles with dark chocolate almond bark for a richer flavor. I switch the black candy melts for white or even use milk chocolate for a softer taste.
- Peanut butter: I like to mix in about 1/4 cup of peanut butter to the dough when I want a nutty twist. The combination of peanut butter and chocolate chips is always a favorite at my house.
- Double chocolate: For extra chocolate flavor, I add1/2 cup of cocoa powder to the dough. It makes the truffles taste deep and rich, perfect for any chocolate lover.
- Pumpkin truffles: I use 1/2 cup of pumpkin puree and caramel chips instead of chocolate chips for a fun fall version. I dye the almond bark orange and use sprinkles to make cute pumpkin faces.
- Scary spider truffles: I coat the balls in dark chocolate, add candy eyes, and use thin licorice strings for legs. The kids love helping me decorate these spooky little spiders for Halloween.
Serving suggestions
When Halloween rolls around, we make it a whole family event at home. I start the morning with my pumpkin cheesecake pancakes for breakfast while the kids plan their costumes and argue over who gets the most chocolate later. In the afternoon, I roast a batch of brown sugar roasted sweet potatoes since the kids love grabbing a few as a warm snack before heading out with their friends for trick or treating.
Once we get back home, I bring out these Halloween Cookie Dough Truffles along with a bowl of my easy candied pecans for everyone to snack on while sorting candy. And when we celebrate birthdays around this time of year, I like to add my strawberry coconut truffles for a sweet ending.
How to store leftovers:
- Store: I keep my Halloween truffles in an airtight container in the fridge, and they stay fresh for about six or seven days.
- Freeze: These truffles freeze really well, so I like to make extra and freeze them for up to three months.
- Thaw: When ready to serve, I move them to the fridge the night before so they thaw slowly and keep their perfect texture.
Frequently asked questions
I usually use almond bark or candy melts because they melt evenly and make coating the truffles so simple. I have tried white, milk, and dark chocolate, and each one brings its own flavor. The kids always vote for white chocolate because they can add more color with sprinkles, but I personally like the rich flavor of dark chocolate.
I add a small spoon of coconut oil to the melted chocolate so it spreads beautifully over each truffle. It also gives them a soft shine that makes them look extra tempting on the table. When I make these for parties, that glossy finish always gets compliments.
Yes, it is so easy to make them gluten free. I just swap the regular flour for a gluten free blend, and they taste just as good. I still bake the flour before using it, and the texture stays soft and chewy, which is perfect for the cookie dough center.
More no-bake recipes:
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Halloween Cookie Dough Truffles
Ingredients
Cookie dough truffles:
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice mix
- 2 cups all-purpose flour before using heat it in the oven on a baking tray for 5 minutes at 350 degrees F
- 14 oz can sweetened condensed milk
- 1/2 cup mini chocolate chips
Coating:
- 1 lb white chocolate almond bark
- Colored candy melts
- Sprinkles
- Candy eyes
Instructions
Make the dough:
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the vanilla extract and pumpkin spice.
- Gradually whisk in the flour and milk, start with the flour, alternating with the milk, and finish with the flour.
- Stir in the chocolate chips. Chill the dough for about 1 hour.
Shape the dough:
- Remove the dough from the refrigerator, and using a 1 or two tablespoons cookie scoop, form it into balls.
- Arrange them on a baking sheet lined with parchment paper.
- Freeze for 30 minutes, or longer.
Coating:
- Place chopped almond bark into a medium microwave-safe bowl and heat for 1 minute.
- Stir and continue heating for 30 seconds or until the chocolate is almost completely melted. Stir until smooth and shiny.
- Remove 3-4 balls from the freezer and using a fork dip one by one in the melted chocolate bark.
- Let the excess chocolate drip into the bowl and place the coated dough ball onto another baking sheet lined with parchment paper.
- Repeat for all the remaining balls.
Decorate:
- Melt the colored candy melts in different microwave-safe bowls using the same heating method as above.
- Transfer melted colored chocolate to plastic squeeze bottles or use a fork to drizzle it.
- Drizzle the cookie dough balls with the colored chocolate and immediately add sprinkles or candy eyes.
Chill:
- Chill the Halloween cookie dough balls for about 15 minutes.
- Gently break off any extra chocolate from the bottom and serve.
- Store them in an airtight container in the refrigerator.
Video
Notes
Keep the dough cold
The best expert tip for making these Halloween Cookie Dough Truffles is to keep the dough balls very cold before dipping them in chocolate. I like to freeze them for at least 30 minutes or even longer if I have time. This helps the chocolate coating stick perfectly and keeps the truffles smooth and round while dipping instead of falling apart or melting.More tips to consider:
- Some people may not celebrate Halloween, and that is totally fine. You can decorate these cookie dough truffles any way you like to fit any occasion or theme.
- I like to add about half a teaspoon of coconut oil to the melted chocolate chips to make the coating smoother and easier to work with.
- Using plastic squeeze bottles for each color of melted chocolate makes decorating much easier, though a small spoon or icing bag works too.
- To keep the bottles warm while I decorate, I place them in a bowl of hot water so the chocolate stays melted and smooth.
- Fall is also a great time to stock up on baking supplies like sugar and flour since they are usually on sale. I always grab extra and keep the flour in the freezer so it stays fresh for months.
- Before using the flour, I make sure it cools completely after baking and give it a quick stir to remove any lumps before mixing it into the dough.