Why not have the best of both worlds – Cookie Dough and Truffles!?
ServingServing: 40
Prep Time 1 hourhour
Cook Time 1 hourhour
Total Time 2 hourshours
Ingredients
2½cupsall purpose flour
1teaspoonsalt
1cupbutter, or margarine, room temperature
¾cupgranulated sugar
¾cupbrown sugar, packed
1teaspoonvanilla
⅓cupskim milk
⅓cupmini M&Ms
2cupsHershey's Milk Chocolate Chips
Instructions
BEAT BUTTER AND SUGARS AND IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MILK AND VANILLA. STIR IN FLOUR AND SALT AND MIX ON LOW SPEED (OR BY HAND) UNTIL INCORPORATED. STIR IN M&MS.
COVER AND CHILL DOUGH FOR 1 HOUR.
WHEN DOUGH IS FIRM ENOUGH TO HANDLE (IT MAY HELP TO LIGHTLY FLOUR YOUR HANDS), FORM DOUGH INTO 1" BALLS AND ARRANGE ON A BAKING SHEET LINED WITH WAXED PAPER. PLACE SHEETS IN FREEZER AND LET CHILL FOR 30 MINUTES.
MELT CHOCOLATE CHIPS IN MICROWAVE STIRRING EVERY 30 SECONDS UNTIL IT IS COMPLETELY MELTED. USING FORKS OR A DIPPING TOOL, DIP COOKIE BALLS INTO CHOCOLATE TO COVER. TAP FORK ON SIDE OF PAN TO REMOVE ANY EXCESS COATING, AND RETURN TO WAXED PAPER-LINED BAKING SHEETS. CHILL UNTIL SET. STORE, CHILLED, IN AN AIRTIGHT CONTAINER FOR UP TO 1 WEEK (THOUGH GOOD LUCK MAKING THEM LAST THAT LONG).