The Best Brownie Batter Truffles Recipe

These no-bake cookies and cream brownie batter truffles taste just like licking the bowl! I mean, really, who can so no to chocolate brownie batter? Plus this is an eggless recipe, so it’s totally edible and safe to eat.


– Cookies and cream candy bars. I used Hershey’s Cookie N’ Creme bars. – Brownie mix – Flour – Butter, melted – Vanilla extract or paste. If you’ve never tried vanilla paste, I highly suggest you give it a try. Here are two brands I use and recommend: Nielson-Massey or Cambie Confections. – Milk – White candy melts or almond bark – Toppings such as crushed chocolate sandwich cookies or sprinkles. The sky is the limit with sprinkles these days. Do a search on Amazon for any color, style, holiday or theme and you’ll be sure to find something perfect.


First, roughly chop the cookies and cream candy bars. In a medium bowl, add the candy bar chunks, brownie mix and flour. Give it a good stir so the ingredients are combined. Add the melted butter, vanilla and milk to the dry ingredients. Beat with a hand mixer (or stir by hand) until the mixture comes together into a thick dough.


Use a spoon or cookie scoop to grab enough dough to create a 1-inch round truffle.  Add the truffle ball to a cookie sheet lined with parchment paper. Repeat until all the dough is gone. Place the cookie sheet in the refrigerator to chill for about 30 minutes. This will make the truffles less sticky when handling them for the next step. Just before the truffles are ready to pull out of the fridge, prepare your candy melts. Next, coat your truffles in the melted chocolate and decorate!

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