Paula Deen Cookie Dough Truffles

Paula Deen cookie dough truffles are an easy no-bake dessert made with brown sugar cookie dough, mini chocolate morsels and pecans, ready in 2 hours 20 minutes. This make-ahead holiday treat fits potluck tables, church suppers and game day, since the truffles chill in the fridge until you need them.

Chill the shaped dough balls for the full 2 hours before you dip them, because cold, firm centers hold their shape in the warm coating. Skip that chill and the soft balls slide off the forks and turn the melted chocolate into a muddy mess.

The dough uses flour and sweetened condensed milk, so it comes together like a sticky cookie dough with no eggs and no oven. Paula's note to roll your fingers in flour makes shaping the 1-inch balls much easier, and the double boiler keeps the chocolate bark candy coating smooth for dipping.

Paula Deen Cookie Dough Truffles

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

480

kcal

Brown sugar cookie dough studded with mini morsels and pecans gets rolled into small balls and dipped in a thin chocolate shell. Once chilled, the shell snaps while the center stays soft and chewy.

Ingredients

• 1/2 cup softened Butter
  

• 3/4 cup firmly packed brown sugar
  

• 1 teaspoon vanilla extract
  

• 2 cups all purpose flour
  

• 1 (14 oz) can sweetened condensed milk
  

• 1/2 cup semisweet mini chocolate morsels
  

• 1 cup finely chopped pecans
  

• 1 1/2 lbs chocolate bark candy coating, melted
  

Directions

• Cream the butter: Beat 1/2 cup softened butter and 3/4 cup firmly packed brown sugar in a large bowl with an electric mixer at medium speed until creamy. Then add 1 teaspoon vanilla extract and mix it in.
• Mix the dough: Gradually beat in 2 cups all purpose flour, then add the 14 oz can of sweetened condensed milk. Stir in 1/2 cup semisweet mini chocolate morsels and 1 cup finely chopped pecans until everything is evenly mixed.
• Shape the balls: Roll the dough into 1-inch balls and set them on waxed paper. Since the dough is sticky, roll your fingers in flour first so the balls come off your hands cleanly.
• Chill the dough: Chill the balls for 2 hours until they feel firm. That cold, firm texture is what lets them hold up when you dip them.
• Melt the coating: Melt 1 1/2 lbs chocolate bark candy coating in a double boiler. Stir it until it is smooth, then keep it warm while you dip.
• Dip the truffles: Use 2 forks to dip each cookie ball into the melted candy coating until it is covered. Then set the truffles back on waxed paper.
• Chill to set: Chill the dipped truffles until the coating sets. Store them in the refrigerator for at least 1 hour before serving.

Tools for this recipe

• KitchenAid 5-speed hand mixer, OXO medium cookie scoop, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of pecans?

Finely chopped walnuts work well here, since they have a similar buttery crunch. You can also leave the nuts out and add a little extra mini chocolate morsels, though you will lose some of the texture.

How long do cookie dough truffles keep?

Keep them in an airtight container in the refrigerator, where they stay fresh for several days. The source only calls for at least 1 hour of chilling, so eat them cold from the fridge for the best bite.

Can I make these ahead for a party?

Yes, they are a good make-ahead dessert because they need chilling anyway. Dip them the day before, then keep them in the fridge until you are ready to set them out.

What can I use if I don't have a double boiler?

Set a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir the chocolate bark gently until it melts, and keep any steam out of the bowl.

Why is my dough too sticky to roll?

This dough is naturally sticky because of the sweetened condensed milk, so that is normal. Roll your fingers in flour before shaping, and make sure the dough has been mixed well so it holds together.