Cookie Dough Truffles

from melskitchencafe.com

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

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 and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.