1/2 cup butter, softened to room temperature
1 (18.25-ounce) box yellow cake mix (I used Duncan Hines Butter Golden)
1/2 cup sweetened condensed milk
1/3 cup light brown sugar
1 cup mini chocolate chips
Chocolate bark for dipping
Beat together the butter, cake mix, sweetened condensed milk, and light brown sugar until smooth. Stir in the chocolate chips by hand. Roll into 1 inch balls and place on a wax paper lined baking sheet. Refrigerate for about 30 minutes.
Melt chocolate bark and stir until smooth. Dip cookie dough balls in chocolate, letting excess drip off, and place on baking sheet. Refrigerate just until chocolate hardens.