Makes 24-30 truffles
Adapted from Love & Olive Oil
1 cup (2 sticks) butter, room temperature
In the bowl of an electric mixer, beat sugars and butter on medium speed until light and fluffy. Add the milk and vanilla and mix until blended. Turn the mixer to low and add in the flour, baking soda and salt and stir until incorporated. Cover dough with plastic wrap and chill for 30 minutes. Note: we didn't add any chocolate chips/peanut butter chips etc into our cookie dough but feel free to add anything you want into the dough. Your truffles, your rules.
Line a baking pan with wax paper and shape chilled dough into tablespoon sized balls. Place balls on wax paper and freeze for 30 minutes.
In a microwave safe bowl, melt candy melts until smooth. Dip the end of each lollipop stick first into the melted chocolate and then into the truffle. Place truffles with sticks back into the freezer for 5 minutes. Holding the lollipop sticks, cover each truffle completely in chocolate and place back on the wax paper lined sheet to set.
You do not need to chill the truffles if you're planning on eating them soon. The chocolate will set and you can enjoy them almost immediately. If you plan on serving them later, allow the chocolate to set at room temperature and then store the truffles covered in the fridge.