Cookie Dough Truffles

Cookie Dough Truffles

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 tsp vanilla
• 2 cups (plus) flour
• 1 can (14 oz) condensed milk
• 1/2 cup mini chocolate chips
• Chocolate to coat

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. 
2. Gradually add flour, alternating with milk, beating well after each addition. 
3. Stir in chocolate chips (and nuts if desired). 
4. Shape into doughnut hole sized balls and refrigerate until firm. Dough can be sticky, so you may need extra flour to help shape. 
5. Melt chocolate coating and dip chilled balls. 
6. Place on waxed paper to cool and harden.

Marsha's Notes:

Update 2023:

• This year I found that I got the prettiest dips when I used a toothpick to spear the truffles and then just dabbed some chocolate over the hole that the toothpick made. My biggest problem was the truffle being too soft and the toothpick wanting to tear through while I was tapping the excess chocolate off. I think this is why they often recommend freezing your truffles before you dip them because, not only will the chocolate harden faster instead of running off, but they will also hold up to the toothpick dipping better. Trying to use a fork, I have never had much success because it makes ugly fork tracks on the bottom/side of the ball. Perhaps freezing would help this problem too, but after this year's experience, I am going with freeze and toothpick dipping.

Update 2024:

• The above tip of freezing them did help for the dipping and made it much easier to dip with a fork, but you can't take all the truffles out of the freezer at once because the last ones start to get too warm and too soft again... so take out about 1/3 or half to dip and do them in batches. 
• Lucas helped me make these truffles this year, and for some reason the dough just seemed so sticky and wet. We tried using more flour and spoons to make our dough balls. The extra flour we used did change the taste (because we felt like we had to add a lot of extra flour, which was odd from my previous experiences), so that seemed to be a mistake. 
• We also tried to make the truffles really big because they were so hard to work with, but several people commented that, while they were good, they were so rich and so big that it was hard to eat an entire truffle. In the future, I would make them about "bouncy ball" size (1-1 1/2 inches in diameter) and no bigger.
• Using spoons didn't make for very nice shapes, so a small cookie scoop would be better... but only if the dough isn't too soft to work with. I hope to return and report with more updates the next time I make these. I don't know why this year was so different from previous years.