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We are going to make some of these next week. I havea bag of mint chocolate chips and am going to use them instead of regular milk chocolate chips. I bet they would be good if we witched the recipe up to chocolate peanut butter chippers as well.



Yield: 20 truffles

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

INGREDIENTS:



1/3 cup butter, softened

1/3 cup packed brown sugar

1 tablespoon vanilla

1 cup flour

1 cup mini semisweet chocolate chips

4 ounces dark chocolate or semisweet chocolate, chopped

4 ounces chocolate candy coating, chopped

1 tablespoon shortening



DIRECTIONS:



1. Line a baking pan with waxed paper and set aside. In a medium bowl, beat your butter, brown sugar and vanilla at medium speed until combined. Beat in the flour just until combined, do not over mix. Stir in chocolate chips and shape into 1-inch balls, placing them on your pan. Cover the balls and freeze for about 30 minutes.



2. Heat chopped chocolate, candy coating and shortening over low heat in a saucepan. Stir chocolate until melted and smooth. Remove from heat.



3. Line a baking sheet with waxed paper. Using a fork, dip the balls into the chocolate and allow excess to drip back into your pan. Place the chocolate coated balls on the lined baking sheet and let stand or chill about 30 minutes or until set. Now, drizzle with remaining chocolate to make the tops of the truffles pretty.



4. Place truffles in a single layer in an airtight container to store, keep covered. They may also be stored in the refrigerator up to 1 week.