Cookie Dough TrufflesAdapted from "Taste of Home"
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour (*You may need more flour than this. I added about 1/4 cup more because the dough was a little too sticky.)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips (*I used normal size chocolate chips)
(Optional) 1/2 cup chopped walnuts
1 1/2 pounds semisweet chocolate candy coating, chopped or dipping chocolate
In a mixing bowl, 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. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refriderate for 1-2 hours or until firm. (*I put them in the freezer for about 40 minutes and that worked well, too.)
In a mixrowave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baing sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Sook the Cook