Chocolate Chip & Toffee Cookie Dough Truffles

 1 stick unsalted butter, room temperature

 3/4 cup brown sugar, packed

 2-1/4 cups all-purpose flour

 1 (14 oz.) can sweetened condensed milk

 1 tsp. vanilla extract

 1/2 cup mini semi-sweet chocolate chips

 1/2 cup or more of toffee bits

 1 bag semi-sweet chocolate chips, or chocolate of your choice

 Mini semi-sweet chips to garnish (optional) or toffee bits (I would have used these, but I ran out, grrr!)

1. In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk, and vanilla. Mix until well mixed and smooth. Stir in the chocolate chips and toffee. Cover with plastic and refrigerate until very firm but still scoopable. You can stick in the freezer for a little bit too, just make sure it doesn’t get too hard.

 2. Shape the chilled dough into small balls, if your dough is too sticky, put it back in the fridge for a bit, or wet down your hands. I made my dough balls around 25 grams each (you know what a freak I am about size!) They are about 1-1/2″ in diameter. Stick these in the freezer for about 30 minutes to set. Mine didn’t take too long.

 3. Line a baking sheet with parchment paper. After truffles have frozen, melt the chocolate chips in the microwave or a double boiler. Dip each truffle into the chocolate to coat. Tap fork on the edge of your bowl to remove excess chocolate. Set on prepared pan and garnish quickly, before chocolate set. Refrigerate until ready to serve. This made about 30 dough balls for me.

Recipe Source: http://nummy-yummys.com/?page_id=1810