Chocolate Chip Cookie Dough Truffles

What you need:

For the cookie dough:

    • 1/2 cup unsalted butter, room temperature
    • 1/4 cup sugar
    • 1/2 cup brown sugar
    • 2 Tbsp. milk or cream
    • 1/2 tsp. vanilla extract
    • 1 1/4 cups flour
    • 1/2 tsp. salt
    • 1/2 cup mini semisweet chocolate chips

For coating:

    • 8 oz. dark chocolate candy coating (I used chips)

Directions:

    1. Beat together butter and sugars for 2 to 3 minutes, until they are nice and fluffy.
    2. Mix in milk/cream and vanilla.
    3. On low speed (to prevent a flour explosion), mix in flour and salt.
    4. Stir in chocolate chips and then cover your bowl. Chill in refrigerator for 30 minutes.
    5. After chilled, roll dough out into 1-inch balls. Place on a parchment paper lined baking sheet and then into the freezer for about 15 minutes.
    6. While dough balls are firming back up in the freezer, melt your chocolate coating, stirring until smooth.
    7. Dip dough balls in the chocolate and then return to baking sheets.
    8. For decoration, you can add sprinkles or even use extra chocolate for little stripes.
    9. Refrigerate truffles until ready to serve up. They keep for up to a week, so you can definitely make these ahead of time :)

Recipe from Lindsay Landis of Love & Olive Oil