Nutella Stuffed Cookie Dough Truffles Recipe (No Bake!)

These truffles are the ultimate no-bake dessert hack.

Soft cookie dough wraps around creamy Nutella, then gets coated for a sweet, chocolatey finish.

Bite-sized, decadent, and shockingly easy, they’re perfect for holidays, dessert tables, or just sneaking a few when no one’s watching.

Like, hard same. These Nutella stuffed cookie dough truffles exist for moments exactly like this. No baking. No mixers. No stress.

Just pure, unapologetic dessert joy wrapped in chocolate.

Let’s talk about why this recipe deserves a permanent spot in your dessert rotation.

Why This Recipe Is Awesome

First of all, it’s no-bake, which automatically makes it elite. You don’t need an oven, a thermometer, or any advanced kitchen skills.

If you can stir things in a bowl and resist eating all the dough immediately, you’re qualified.

Second, the Nutella center is a straight-up mic drop. You bite in expecting cookie dough, and boom—melty hazelnut chocolate core. It’s dramatic.

It’s indulgent. It’s the dessert equivalent of a plot twist.

Also, these truffles are perfect for parties, gifting, or midnight snacking straight from the fridge. IMO, they taste even better cold. And FYI, people will absolutely ask for the recipe—prepare yourself.

Ingredients You’ll Need

Nothing fancy here. If you’ve ever made cookie dough, this list will feel very familiar.

• All-purpose flour – Heat-treated, because raw flour is a no-go. Safety first.
• Unsalted butter – Softened, not melted. We want creamy, not greasy.
• Brown sugar – Adds that classic cookie dough flavor.
• Granulated sugar – Just enough for balance.
• Milk – Helps bring everything together.
• Vanilla extract – Non-negotiable. Cookie dough needs vanilla.
• Salt – A tiny amount makes everything better.
• Mini chocolate chips – Because big chips ruin the truffle vibe.
• Nutella – The star of the show. Don’t skimp.
• Melting chocolate or chocolate chips – For coating. Dark or milk both work.

Bold tip: Chill your Nutella scoops before assembling. Less mess, more sanity.

Step-by-Step Instructions

1. Heat-treat the flour

Spread your flour on a baking sheet and bake it briefly, or microwave it in short bursts. This step matters—don’t skip it. Let it cool completely before using, or you’ll melt the butter and cry a little.

2. Make the cookie dough base

In a bowl, mix the softened butter, brown sugar, and granulated sugar until smooth. Add milk, vanilla, and salt, then stir in the cooled flour. The dough should feel soft but not sticky.

3. Add the chocolate chips

Fold in the mini chocolate chips gently. Try not to overmix. Also try not to eat half the dough at this stage. I said try.

4. Prep the Nutella centers

Scoop small dollops of Nutella onto a lined tray and chill them until firm. This makes stuffing the truffles way easier and far less messy.

5. Assemble the truffles

Scoop some cookie dough, flatten it slightly, place a Nutella scoop in the center, and roll it into a ball. Seal it completely. No Nutella leaks allowed.

6. Chill again

Place the rolled balls in the fridge or freezer until firm. This step helps them hold their shape during dipping.

7. Dip in chocolate

Melt your chocolate, then dip each truffle until fully coated. Let the excess drip off and place them back on parchment.

8. Set and enjoy

Let the chocolate harden at room temp or chill them again. Congratulations—you just made dangerously good truffles.

Common Mistakes to Avoid

• Skipping heat-treated flour – Rookie mistake. Don’t do it.
• Using warm Nutella – This turns into chaos fast.
• Overfilling the center – Tempting, yes. Practical, no.
• Not chilling before dipping – You’ll end up with cookie dough soup.
• Using large chocolate chips – Mini chips blend better. Trust me.

Alternatives & Substitutions

Not feeling Nutella today? Totally fine.

• Swap Nutella for peanut butter, cookie butter, or white chocolate spread.
• Use dark chocolate coating if you want less sweetness.
• Add a pinch of espresso powder to the dough for a mocha vibe.
• Make it dairy-free with plant-based butter and dairy-free chocolate.

Would I recommend margarine instead of butter? Technically yes… but emotionally? No.

FAQ (Frequently Asked Questions)

Can I eat these straight from the freezer?
Absolutely. They’re firmer but honestly incredible.

Do these need to be refrigerated?
Yes. Store them in the fridge to keep the centers perfect.

How long do they last?
Up to 5 days refrigerated. If they last that long, I’m impressed.

Can I skip the chocolate coating?
You can, but why would you?

Are these safe to eat raw?
Yes! Heat-treated flour makes the cookie dough safe.

Can kids help make these?
Definitely. Just expect sticky fingers everywhere.

Can I double the batch?
You should. Future-you will thank you.

Final Thoughts

These Nutella stuffed cookie dough truffles are the kind of dessert that make people pause mid-bite and go, “Wait… what is this?”

They’re rich, indulgent, and ridiculously easy—aka everything a no-bake treat should be.

Make them for guests, holidays, or just because it’s been a long week.

No judgment here. Now go impress someone—or yourself—with your new dessert superpower. You’ve absolutely earned it.

Nutritional Value (per truffle, approx.)

• Calories: ~140 kcal
• Carbohydrates: ~16g
• Fat: ~8g
• Protein: ~2g
• Sugar: ~10g.