1 pound chocolate coating (I use melting discs from craft store)
Beat the butter abd brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chcolate chips and toffee bits; mixing just enough to evenly combine.
Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
Melt the chocolate coating in a microwave-safe bowl in 30 second intervals (on defrost setting) stirring after each melting, for 1-3 minutes. Do not overheat or chocolate may burn. Dip the dough balls int he melted chocolate, allowing excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in refrigerator.
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