I saw these truffles over on Annie Eats and I knew I had to make them for my dear friend’s birthday treat. She loves the cookie dough brownies I make and her husband loves chocolate truffles. I knew they would love this combination! These taste just like balls of yummy cookie dough – only they don’t have eggs, so don’t fret. These were easy to make. I let them set up in the fridge a bit before I scooped them into balls (the dough is really sticky) and froze them for about about 30 minutes before I dipped them in chocolate. They were easy to dip, just time consuming. They set up fast because the balls are really cold. I let Chicken Legs sample a couple of these balls of goodness and he loved them. He would prefer them without the chocolate, but he isn’t a chocolate person. Michele loved them and that is all that mattered!
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls – I used a medium cookie scoop. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for at least 30 mintues.
When ready to dip the truffles, melt the chocolate in a heatproof bowl in microwave. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for a few minutes.) Transfer to a wax-paper lined surface. Sprinkle mini chocolate chips on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.