Heat-treating the flour is essential to eliminate any harmful bacteria. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Toasting the pecans enhances their nutty flavor. Toast them in a dry skillet over medium heat or in the oven at 350°F (175°C) for 5-7 minutes, until fragrant. For a smoother chocolate coating, add a teaspoon of vegetable shortening or coconut oil to the melted chocolate. If you don't have chocolate almond bark, you can use regular melting chocolate or chocolate chips mixed with a bit of shortening. Store the finished truffles in an airtight container in the refrigerator for up to a week.
No-Bake Cookie Dough Truffles
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME3 hrs 30 mins
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SERVING50 People
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VIEWS22
Indulge in these decadent, no-bake cookie dough truffles – a symphony of rich flavors and textures that requires absolutely no oven time. Perfect for satisfying those sweet cravings with minimal effort!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol8 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium25 mg
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Sugar9 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Line baking sheets with waxed paper or parchment paper. (5 minutes)
02
Step
5 mins
In a large bowl, using an electric mixer, beat together the brown sugar and softened butter until smooth and creamy. (5 minutes)
03
Step
2 mins
Add the vanilla extract and beat until well combined. (2 minutes)
04
Step
5 mins
Gradually beat in the heat-treated flour until a smooth dough forms. (5 minutes)
05
Step
3 mins
Add the sweetened condensed milk and mix until everything is thoroughly combined. (3 minutes)
06
Step
2 mins
Gently fold in the miniature chocolate chips and toasted pecans. (2 minutes)
07
Step
20 mins
Shape the cookie dough mixture into 1-inch balls and place them on the prepared baking sheets. (20 minutes)
08
Step
2 hrs
Refrigerate the cookie dough balls until they are firm, approximately 2 hours. (120 minutes)
09
Step
10 mins
Melt the chopped chocolate almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to prevent burning. Alternatively, melt in the microwave in 30-second intervals, stirring in between, until smooth. (10 minutes)
10
Step
20 mins
Using two forks or dipping tools, dip each chilled cookie dough ball into the melted chocolate, ensuring it's fully coated. (20 minutes)
11
Step
5 mins
Place the chocolate-covered balls back onto the waxed paper or parchment paper. (5 minutes)
12
Step
1 hrs
Chill the truffles in the refrigerator until the chocolate is completely set, about 1 hour. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Arlene Erdman
Jun 30, 2025The chocolate coating was a bit tricky to work with at first, but once I got the hang of it, it was smooth sailing. Delicious!
Reinhold Hermiston
May 12, 2025These truffles were a huge hit at our party! So easy to make, and everyone loved the flavor.
Deshawn Heaney
May 6, 2025The recipe was simple to follow, and the tips were very helpful. I especially appreciated the note about heat-treating the flour.
Orlo Franecki
Apr 17, 2025I made these with my kids, and they had a blast shaping the cookie dough balls. A perfect family activity!
Craig Wolff
Apr 15, 2025I used walnuts instead of pecans because that's what I had on hand, and they turned out great! Very versatile recipe.