Chocolate Chip Cookie Dough Truffles
You can easily make these a day before you want them.
I usually mix the dough one day and refrigerate overnight. The next day I roll them into balls and freeze what I won't use. The others I put in the refrigerator overnight or at least 2 hours then dip them in the chocolate the next day.
You can freeze the undipped balls up to 1 month. Thaw overnight in the refrigerator before dipping them in chocolate.
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- 1/2 c
- butter, softened
- 3/4 c
- packed brown sugar
- 1 tsp
- 2 c
- all purpose flour
- 1 can(s)
- 14 ounces of sweetened condensed milk
- 1/2 c
- mini chocolate chips ( if you skip the nuts, use 1 cup)
- 1/2 c
- chopped walnuts, toasted and cooled (optional)
- 1 1/2 lb
- dark chocolate candy coating, coarsely chopped
1Cream butter and sugar until light and fluffy. About 5 minutes. Scrape down the bowl.
2Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition.
3Stir in chocolate chips and nuts if using and mix well.
4Place in a 9-inch baking dish and spread evenly. Cover with saran wrap and refrigerate at least 2 hours or overnight.
5Shape dough into 1-inch balls, place on wax paper-lined cookie sheets. Loosely cover and refrigerate 2 hours ( they need to be firm) or overnight.
6Melt chocolate in microwave, stir until smooth. Dip balls in chocolate, drain excess chocolate off and place on waxed paper lined cookie sheets. Refrigerate until firm, about 15 minutes.
7If desired, re-melt remaining chocolate and drizzle over candies. Store in refrigerator.
8I have served these at many parties. Having them at room temperature seems to bring out more flavor and doesn't affect the "dough". They don't melt and there aren't any eggs in the dough so you don't need to worry about serving "raw" cookie dough.