Eggless chocolate chip cookie dough truffles that you can decorate with your favorite candy coating and embellishments
Author: Eva Bakes
1/2cup (1 stick)buttersoftened
3/4cuppacked brown sugar
114-ounce cansweetened condensed milk
1/2cupminiature semisweet chocolate chips
1/2cupchopped walnutsI did not use
1 and 1/2poundsdark chocolate candy coatingcoarsely chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts, if using.
Shape into 1-inch balls (I used my medium cookie scoop so the were uniform in size); place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm (I like freezing mine for about 30 minutes).
In a microwave or double boiler, melt candy coating and stir until smooth. Dip balls in coating and allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store truffles in the refrigerator.