cookie dough truffles

I love uncooked cookie dough. While I frequently consume it, raw eggs and all, the non-salmonella version is better for serving to guests. Like cookie dough brownies, this recipe does not involve raw eggs.

COOKIE DOUGH TRUFFLES
from Annie's Eats via What Megan’s Making

8 Tbsp butter, softened
¾ cup brown sugar
2 ¼ cups flour
one 14 oz can of sweetened condensed milk
1 tsp vanilla
½ cup (mini) chocolate chips
1 ½ lb chocolate, for melting (bark, semisweet, bittersweet, etc.)

CREAM butter and sugar until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

SHAPE the chilled cookie dough mixture into 1 inch balls (approximately 60). Place on a wax paper-lined baking sheet and freeze for 1-2 hours.

DIP truffles into melted chocolate. Transfer dipped truffles to a wax-paper lined surface. Store in the refriferator or freezer. Serve cold.

(Dipping is tricky! Feel free to use any personal tips or google suggestions. It helps to leave cookie dough balls in the freezer as long as possible, only taking out a few at a time. Toothpicks work well for dipping. Mini-chips can be sprinkled onto wet chocolate to garnish or additional chocolate can be drizzled afterwards.)