Happy Thursday! These ridiculously simple and delicious cookie dough truffles are three-ingredient magic—perfect for a quick treat or an easy gift. I made them recently as a surprise for a friend who loves cookie dough, and they turned out so well I had to share. They avoid raw eggs and overly processed “cookie dough” flavors, and yet deliver that nostalgic, scoop-of-dough satisfaction in an instant. Best part: they take only minutes to prepare.
All you need is a box of cake mix, a can of sweetened condensed milk, and white almond bark (for coating). That’s it. From chocolate chip cookie dough to snickerdoodle or Funfetti, small add-ins transform these truffles instantly—mini chocolate chips, cinnamon, or sprinkles are all great options. If you don’t feel like dipping them, the dough itself is irresistible with a spoon. These bites are easy, adaptable, and dangerous in the best way.
3-ingredient cookie dough truffles
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, a pinch of salt, and the almond extract. If making chocolate chip cookie dough truffles, fold in the mini chocolate chips or any other small add-ins you like.
-
Chill the dough in the refrigerator for about 30 minutes so it firms up and is easier to roll.
-
When ready to coat, melt the almond bark in a narrow, tall container (a liquid measuring cup or a mug works well) until smooth.
-
Line a baking sheet with wax paper or foil and lightly spray with nonstick spray.
-
Roll the chilled dough into evenly sized balls. Drop one ball at a time into the melted almond bark, roll to coat completely, then lift using a fork—slide the fork under the truffle rather than piercing it. Tap the fork on the rim of the cup to let excess coating drip off, then transfer the truffle to the prepared sheet. A toothpick can help slide the truffle off the fork if needed.
-
If desired, add sprinkles immediately— the coating sets quickly.
-
Repeat until all truffles are coated.
-
Allow the coating to harden, then enjoy. Store any leftovers in the refrigerator.