Chocolate Chip Cookie Truffles
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Ingredients
- 1/2 cup butter (softened at room temperature)
- 3/4 cups packed brown sugar
- 2 cups all-purpose flour
- 14oz (1 can) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- 1-2 bag Candy coating: semisweet chocolate chips or white chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
| Step 1 | Cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. | |
| Step 2 |
Shape into 54-60 1-inch balls; place on parchment or waxed paper-lined baking sheets. Cover and refrigerate for 1-2 hours or freeze for 30-45 minutes until firm. |  |
| Step 3 |
In a bowl, melt candy coating, in a double boiler, or microwave, stirring often until smooth. Using a spoon and fork, dip balls in coating and place on prepared baking sheets. (Use one spoon to scoop the dough out of the chocolate and one fork, tap fork on the sides of the bowl to remove excess chocolate). Practice makes perfect. |  |
| Step 4 |
Refrigerate until firm, at least 15 minutes, or pop into the freezer for a few minutes just to harden the chocolate. If desired, re-melt remaining coating and drizzle over candies for a textured effect. |  |
