That’s right I said it. Cookie dough covered in chocolate! Got Chocolate every so kindly posted this recipe from Paula Deen and I wasted no time sending it to my mom for our annual candy making fest. I thought the dough by itself was delicious and could have just keep eating them. My brother loves cookie dough. LOVES it. Most of the time when we made cookies, we had to make sure he was out of the house, otherwise we would lose half our dough before it was over. We were able to make the dough while he was out of the house, but he came in while were dipping. He didn’t like them much. Everyone else did. I think he’s just a purist, he would probably ate all the dough predipping . There’s no eggs and they’re no bake so I could just mix up some dough over the summer for snacking right?
These are no bake, no egg amazingness. They are super easy to make, just need time to set in the fridge. I didn’t make any changes other than using almond bark for the coating. I recommend flouring your hands to make the balls. While ours were in the fridge, they kind of flatted out, so we had to reshape them a bit before we dipped them.
Chocolate Covered Cookie Dough
makes about 80 truffles
- 1/2 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup semisweet chocolate morsels (chopped into smaller pieces or use mini ones)
- 1 cup finely chopped pecans or walnuts
- 1 package of chocolate almond bark
- In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy.
- Add vanilla. Gradually beat in flour and add milk.
- Add chocolate morsels and pecans, mixing well.
- Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
- Melt chocolate bark following package directions.
- Using a fork, dip cookie balls into candy coating to cover.
- Place on waxed paper and chill to set.