Chocolate Chip Cookie Dough Truffles

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 cup Brown sugar, packed
  • 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans

• Dairy

  • 1/2 cup Butter
  • 1 can Condensed milk, sweetened

• Desserts

  • 1 lb Dark chocolate candy coating

Found on cakescottage.com

Ingredients

• ½ cup (1 sticks) butter, room temperature
• ¾ cup packed brown sugar
• 1 teaspoon vanilla
• 2 cups all purpose flour
• 1 can (14 ounces) sweetened condensed milk
• ½ cup semi-sweet chocolate chips
• ½ cup finely chopped walnuts or pecans
• 1 pound dark chocolate candy coating

Directions

• In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition.
• Stir in chocolate chips and walnuts.
• Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
• Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
• Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
• In a bowl melt dark chocolate candy coating.
• Dip the cookie dough balls into the chocolate and place on parchment paper.
• Let the truffles sit until hard, about 15 minutes.
• Once set, remelt remaining candy coating.
• Place in a small baggie and cut a small hole in one corner.
• Carefully drizzle chocolate over truffles.
• Store in the refrigerator and serve cold. These can also be frozen for longer storage.