Cookie Dough Truffles

Yield: 25 -30 depending on size

Prep Time: 1 45

Total Time: 1 45

Ingredients

½ cup (113 g) butter, softened
¾ cup (159 g) packed brown sugar
2 ¼ cups (320 g) all-purpose flour
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
½ cup (85 g) miniature semisweet chocolate chips
½ cup chopped walnuts, optional, I did not add them
1 ½ pounds semisweet chocolate candy coating, chopped

Instructions

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using.
Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets.
Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.

Notes

Video Tip: here's a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.

Chocolate: my preferred brand of chocolate is Ghirardelli.

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