Cookie Dough Truffles

I made these for my Valentine last week. They were so easy and Baylie had a great time helping me roll the cookie dough into balls. If you love cookie dough, you HAVE to give these a try. They are so yummy and there are no raw eggs in the dough if you are concerned about that. After giving some to friends and, of course, to Ryan, I told Ryan to take the rest into work. Funny, they never made it that far. . .

from My Kitchen Cafe

Cookie Dough Truffles
adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped (I also tried milk chocolate and both were great!)
White chocolate chips (I used Wilton candy melts) for drizzling (totally optional)

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 or white chocolate and drizzle over candies. Store in refrigerator. (I preferred keeping them in the freezer, hence their sparkley appearance in the pic) Yield: 5 ½ dozen.