Yes. I know.
Find the recipe after the jump.
The following recipe (and picture right above this paragraph) can be found here. I modified the instructions a little bit based on what worked for me (and to help me remember next time). The recipe is time-intensive, but definitely worth it! I ended up with about 60 cookie balls (more or less), and they are so rich that you won't want more than one (or two) at a time. I will definitely be bringing these to parties over the next few weeks.
"How Sweet It Is" Cookie Dough Truffles
adapted from FoodNetwork
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups flour
14 oz can (1 3/4 cups) sweetened, condensed milk
3/4 cup milk chocolate chips
To coat: 1 1/2 lbs chocolate disks or chocolate chips
- In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels, mixing well.
- Chill 1-2 hours in the refrigerator in the mixing bowl.
- Because the dough will be sticky, coat a surface with a bit of flour. Shape the refrigerated dough into 1-inch balls. Place on waxed paper and refrigerate for another hour - the colder the dough, the better it will hold its shape when it gets dipped in the melted chocolate.
- Melt chocolate chips or disks in a double boiler. Using a pair of tongs, dip the cookie balls into the chocolate to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
I did the dipping in shifts of about 15 at a time to keep the cookie balls as cold as possible. Make sure you do this part quickly - the chocolate tends to get a little chunky by the end of all the dipping!