I’ve pinned this recipe about a hundred times, but never got around to making it. Finally, with a little bit more free time lately, I was able to whip this up today.
I’ve always been the one that asks to lick the spoon when my mom bakes cookies. I know there’s the risk of salmonella, but I just can’t resist the temptation of delicious, creamy, cookie dough. Luckily, these little marvelous truffle balls are egg-free, so I promise they are safe to eat! I’m not a good cook, so the best part about this recipe is that it’s incredibly easy and fast.
I mainly used the recipe from Food Network’s website as my guide – tweaking it just a little bit.
1/2 cup softened butter
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups flour
1 (14oz) can of sweetened condensed milk
1/2 cup mini chocolate chips (I didn’t have any mini ones when I made this, so I used regular sized chips)
(optional) 1 cup finely chopped walnuts
1 bag of Ghirardelli chocolate chips
1 bag of Hershey’s Candy Cane Kisses
Mix butter and brown sugar in a large bowl on medium. When creamy, add vanilla. When thoroughly integrated, gradually add flour and milk – alternating between the two. Mix on medium. Finally, add chocolate chips (and walnuts if desired). With a melon baller or spoon, scoop dough into 1-inch balls and place on wax paper. Put them into the fridge to chill for 1.5 hours. After 1.5 hours, place candy for coating into a microwave safe bowl and heat until fully melted. Every 30 seconds, stir. Roll the balls into the melted candy and then place back on wax paper. Let them sit in the fridge for 1 hour or until hardened.
***Tip: After the balls have chilled in the fridge and before dipping them into the melted candy, roll them in your palms to make them perfect balls.