Ingredients
Scale
- 8 tablespoon unsalted butter (room temperature)
- ¾ cup light brown sugar, packed
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 1 cup semisweet chocolate chip morsels
- 1½ lb. semisweet coarsely chopped (Baker’s chocolate)
- 1 cup mini chocolate coated candies (for garnish)
Instructions
- In a stand mixer with a paddle attachment beat on medium speed the butter and sugar until light and fluffy. Add in the flour, sweetened condensed milk, and vanilla. Beat it until well combined. Stir in the semisweet chocolate chip morsels. Cover the cookie dough with a plastic wrap and refrigerate for an hour.
- Using your hands make 1 inch cookie dough truffle balls and place on a baking sheet lined with parchment paper. Cover the cookie dough again and freeze it for an hour.
- Melt the Baker’s chocolate in a small saucepan on low. Remove the balls from the freezer and using a fork dip the balls into the melted chocolate. Place the chocolate coated cookie ball back onto the lined parchment paper lined baking sheet. Garnish with mini chocolate coated candies. Chill for 30 minutes.
Nutrition
- Serving Size: 32
- Calories: 273
- Sugar: 29
- Sodium: 25
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 39
- Protein: 3
- Cholesterol: 13