If you love the taste of cookie dough but want a safe, no-bake treat, these truffles are perfect for you. They’re easy to make, deliciously rich, and ready in just minutes!
Start by lining a baking sheet with waxed paper. In a large bowl, cream together the brown sugar and butter using an electric mixer until the mixture is smooth and creamy. Stir in the vanilla extract until everything’s well combined. Slowly add the flour, mixing it in gradually until the dough is smooth, then pour in the sweetened condensed milk and beat again until fully incorporated. Gently fold in the chocolate chips and pecans.
Roll the dough into bite-sized balls, about an inch each, and place them on the prepared baking sheet. Pop them in the fridge for about two hours to firm up.
While the dough chills, melt the chocolate bark. The best way is to set a heatproof bowl over a pot of simmering water, stirring often and scraping the sides with a spatula to keep it from burning. Once the chocolate is melted and smooth, use two forks to dip each cookie dough ball into the chocolate, letting any extra drip off before setting it back on the waxed paper. When all the truffles are coated, chill them in the fridge for at least an hour until the chocolate hardens.
- Use good-quality chocolate for coating to get a smooth, glossy finish.
- Chill the dough well before shaping to make rolling easier.
- Add a pinch of salt to balance the sweetness and enhance flavor.
These treats are quick to make and satisfy your sweet tooth without turning on the oven. They have a rich, creamy texture and the nostalgic flavor of cookie dough, making them a perfect no-bake indulgence.
Serve these truffles on a decorative plate or in mini cupcake liners for a fun presentation. They pair wonderfully with a cold glass of milk or a hot cup of coffee for a delightful treat.
Keep the truffles in an airtight container in the refrigerator to maintain their shape and freshness. They can last up to one week when stored properly and can be frozen for longer storage.
