Chocolate Chip Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup toffee baking bits
• 1 pound chocolate candy coating

Directions

1.       Beat butter and brown sugar with an electric mixer in a large bowl until smooth. Stir in vanilla. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.

2.       Using a small cookie scoop, make 1-inch balls and place them on a nonstick mat or wax paper lined baking sheets. Put in freezer for 30 minutes.

3.       After 30 minutes, take the balls out and form into smoother balls by rolling them in your hands.  If they are a little sticky, try putting a little bit of flour on your hands first.  Place back in freezer for another 30 minutes.

4.       Melt the candy coating in a microwave-safe container or a melting pot.  Dip the dough balls in the chocolate coating with a dipping tool or fork, allowing any excess to drip off. Place on nonstick mat or waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces or accents if desired. Let set before handling.  Store in the refrigerator.

Some of the cookie dough may want to squeeze out of the chocolate.  Just redip the area that had dough coming out.  Very cold dough balls dip better than room temperature ones.