Cookie Dough Catch-up

Ever feel like your constantly trying to catch up with things? This week blogging is one of them! I took advantage of the 3 day weekend to relax and get a lot a few necessary things done, but the rest of the time was spent celebrating Valentine’s! I get to pick out a deep fryer this week from the boyfriend. He also won us sweetheart tickets over the radio—they shut the whole movie theatre down except for the winners and they give away lots of prizes (which we did not win) and then watch a movie. The movie was Duplicity which we did not follow at all, but it was still fun! Have you watched that movie?

So needless to say, I didn’t get around to posting about the last and best Valentine’s treat..but it’s not too late—these are perfect for any occasion when your looking to wow a crowd or just your significant other. Sure, homemade truffles may seem like a daunting task, but they really don’t take much longer than a batch of cookies—possibly just a bit more mess, but SO worth it! What is your favorite truffle recipe?

Who needs a expensive chocolate shop when you can make your own?

Cookie Dough Truffles

**Hint—give your truffles away in egg cartons. Perfect size!**

Makes approximately 33 truffles

Ingredients:

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (I omitted this)

1-1/2 pounds dark chocolate candy coating, coarsely chopped

I decorated mine with assorted toppings—coconut, mini white chocolate chips, and chocolate jimmies.

Directions:

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 the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing 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 in the refrigerator.