3-ingredient cookie dough truffles

Happy Thursday, loves! Today, I am sharing these ridiculously simple, easy, and delicious truffles that I made over the weekend. I made them as a surprise for one of my dear friends who is cookie-dough obsessed! The problem with making cookie dough things is that either you're stuffing your face with raw eggs {which is fine until you actually think about it... ew}, or you're eating store-bought things that are marketed as "cookie dough flavored." Making this kind of treat is usually a bit complicated, but look no further! These truffles are literally THREE ingredients and take just 5 minutes to make! No, I'm not kidding. Yes, you're welcome.

All you need is a box of cake mix, a can of sweetened condensed milk, and almond bark for the coating. THAT IS IT. Want chocolate chip cookie dough truffles? Add some itty bitty chocolate chips. Want snickerdoodles? Add some cinnamon. In a Funfetti mood {aren't I always, though}? Add some sprinkles to the dough. These are honestly stupidly easy, I'm almost embarrassed to be sharing this "recipe". But I say almost, because these are seriously life-changing, and if you make them once, you'll totally fall in love. The possibilities are endless! And if you're feeling really, seriously, totally lazy, don't even dip them in almond bark. Just eat the dough with a spoon. I won't tell if you don't.

Print Recipe

3-ingredient cookie dough truffles

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Cake Pops &amp, Truffles

Servings: 24

Author: Valentina | The Baking Fairy

Ingredients

• 1 box vanilla cake mix
• 1 14 oz can sweetened condensed milk
• 1 cup white almond bark melted {about ½ a package}
• pinch of salt
• *for chocolate chip cookie dough variety*
• ½ cup mini chocolate chips
• ½ teaspoon almond extract

Instructions

• In a medium bowl, whisk together the cake mix, sweetened condensed milk, salt, and almond extract. Stir in mini chocolate chips {or whatever other add-in you'd like}.
• Let the dough rest in fridge for about 30 minutes.
• When you are ready to make truffles, melt the almond bark in a narrow, tall vessel {like a liquid measuring cup or mug}.
• Prepare a cookie sheet with wax paper or foil sprayed with nonstick spray.
• Roll out evenly sized balls of dough, and one at a time, drop them in the almond bark, roll them around so they are completely covered, and remove them by sliding a fork underneath {do not pierce the fork into the truffle!}. Carefully tap the fork on the edge of the cup a few times to let the excess coating drip off, then place the truffle on the prepared cookie sheet. You can use a toothpick to help slide the truffle off the fork!
• Immediately top with sprinkles if desired, since the coating hardens quickly.
• Repeat with all truffles.
• Enjoy as soon as coating hardens, and store leftovers in the fridge.